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

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

Vickys Veggie Pesto Spaghetti, GF DF EF SF NF making process:

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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