Spaghetti with Tomato Pesto, Chilli, Garlic & Lemon

Name: Spaghetti with Tomato Pesto, Chilli, Garlic & Lemon
Prep time: THMS
Cook time: THMS
Ingredients: 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

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

Serves

Ingredients

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

Step 1

Cook spaghetti according to pack instructions and drain, saving some of the cooking water

Step 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

Step 3

Stir in the Pesto, lemon zest, chilli, parsley and lemon juice

Step 4

In a bowl, combine the drained spaghetti and Pesto mix and season with the bouillon and black pepper

Step 5

Loosen the Pesto mix with the leftover cooking water if needed

Step 6

Serve topped with Parmesan and garnish with basil