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Ingredients - Vickys Veggie Pesto Spaghetti, GF DF EF SF NF:

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

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

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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