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Spaghetti with Tomato Pesto, Chilli, Garlic & Lemon

Spaghetti with Tomato Pesto, Chilli, Garlic & Lemon

A low fat pasta recipe great for the whole family. Our Reduced Fat Tomato Pesto gives depth, while garlic, lemon, chilli and parsley make it classically Italian. A little boullion seasons the spaghetti before it's combined with the sauce.
Profile Serves: 6
Icon/Time On the table in: 20 mins
Dairy Free
Gluten Free
Pescatarian
Vegan
Vegetarian
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Buon Appetito

Ingredients

  • 340g spaghetti (gluten free)
  • Olive oil spray
  • 4 - 6 garlic cloves, crushed
  • 3 tbsp. Sacla’ Reduced Fat Tomato Pesto
  • 1 ½ tbsp. lemon zest, grated
  • 2 tbsp. chopped chilli
  • 2 tbsp. chopped parsley
  • Juice of 1 lemon
  • ½ tsp reduced salt vegan bouillon 
  • Black pepper
  • 20g vegan Parmesan cheese, grated
  • Basil leaves to garnish

Method

  1. Cook spaghetti according to pack instructions and drain, saving some of the cooking water
  2. Meanwhile, spray a small pan with olive oil spray. Add the garlic and cook for 2 minutes, stirring so that it does not burn
  3. Stir in the Pesto, lemon zest, chilli, parsley and lemon juice
  4. In a bowl, combine the drained spaghetti and Pesto mix and season with the bouillon and black pepper
  5. Loosen the Pesto mix with the leftover cooking water if needed
  6. Serve topped with Parmesan and garnish with basil
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