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Alright, don’t linger, let’s task this vickys veggie pesto spaghetti, gf df ef sf nf formula with 11 elements which are definitely easy to obtain, and we have to process them at the very least through 9 measures. You should devote a while on this, so the resulting food could be perfect.

Composition of Vickys Veggie Pesto Spaghetti, GF DF EF SF NF:

1. Take 350 g for gluten-free dried spaghetti
2. Make ready spray oil
3. Prepare 300 g cherry or baby plum tomatoes
4. You need 400 g for button mushrooms, sliced
5. You need 4 tbsp of free-from pesto from my previously posted recipe
6. You need reserved pasta water
7. Provide 150 g for baby spinach
8. Give - grated zest and juice from 1 lemon
9. Take pinch of chilli flakes
10. Require 25 g for parmesan style cheese (optional)
11. Give to taste - salt & pepper

Vickys Veggie Pesto Spaghetti, GF DF EF SF NF start cooking:

1. Preheat the grill / broiler on a medium heat and spray a roasting tin with oil
2. Put the spaghetti on to boil in salted water as per the packet instructions
3. Put the tomatoes in the roasting tin and put under the grill for 10 minutes or until the skins are blistering
4. Meanwhile, spray a frying pan with some oil and set it over a medium-high heat
5. Fry off the sliced mushrooms until golden then take off the heat
6. Stir in the pesto and just enough water out of the pasta pan to make a sauce
7. Drain the pasta well and pour the mushroom mixture with the sauce and the tomatoes into the pasta pan
8. Add the spinach, lemon juice, zest and chilli flakes and toss together gently, putting the lid on the pan for a minute to help wilt the spinach
9. Season with salt and pepper, plate up and shake some parmesan over the top. Check out my dairy-free parmesan recipe, previously posted!

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