Vickys Veggie Pesto Spaghetti, GF DF EF SF NF

Vickys Veggie Pesto Spaghetti, GF DF EF SF NF

Source : Preheat The Grill / Broiler On A Medium Heat And Spray A Roasting Tin With Oilput The Spaghetti On To Boil In Salted Water As Per The Packet Instruction...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : November 2, 2025

Step:

  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

    Vickys Veggie Pesto Spaghetti, GF DF EF SF NF recipe step 2 photo

  3. Put the tomatoes in the roasting tin and put under the grill for 10 minutes or until the skins are blistering

    Vickys Veggie Pesto Spaghetti, GF DF EF SF NF recipe step 3 photo

  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

    Vickys Veggie Pesto Spaghetti, GF DF EF SF NF recipe step 5 photo

  6. Stir in the pesto and just enough water out of the pasta pan to make a sauce

    Vickys Veggie Pesto Spaghetti, GF DF EF SF NF recipe step 6 photo

  7. Drain the pasta well and pour the mushroom mixture with the sauce and the tomatoes into the pasta pan

    Vickys Veggie Pesto Spaghetti, GF DF EF SF NF recipe step 7 photo

  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

    Vickys Veggie Pesto Spaghetti, GF DF EF SF NF recipe step 8 photo

  9. Season with salt and pepper, plate up and shake some parmesan over the top. Check out my dairy-free parmesan recipe, previously posted!

Ingredients

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

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