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Spaghetti with Tomato Pesto, Chilli, Garlic & Lemon

Spaghetti with Tomato Pesto, Chilli, Garlic & Lemon
A pasta recipe great for the whole family. Our Sun-Dried 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.

Cook Time

20 mins




  • 340g spaghetti (gluten free)
  • Olive oil spray
  • 4 - 6 garlic cloves, crushed
  • 3 tbsp. Sacla’ Sun-Dried 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

How to make the recipe

  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