Preheat the grill / broiler on a medium heat and spray a roasting tin with oil
Put the spaghetti on to boil in salted water as per the packet instructions
Put the tomatoes in the roasting tin and put under the grill for 10 minutes or until the skins are blistering
Meanwhile, spray a frying pan with some oil and set it over a medium-high heat
Fry off the sliced mushrooms until golden then take off the heat
Stir in the pesto and just enough water out of the pasta pan to make a sauce
Drain the pasta well and pour the mushroom mixture with the sauce and the tomatoes into the pasta pan
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
Season with salt and pepper, plate up and shake some parmesan over the top. Check out my dairy-free parmesan recipe, previously posted!
