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