Vickys Veggie Pesto Spaghetti, GF DF EF SF NF What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you! There is also an egg free diet (EF) and a nut free diet (NF) that concerns individuals who are allergic to these specific foods.

Ingredients of Vickys Veggie Pesto Spaghetti, GF DF EF SF NF

  1. You need 350 g of gluten-free dried spaghetti.
  2. Prepare of spray oil.
  3. It's 300 g of cherry or baby plum tomatoes.
  4. Prepare 400 g of button mushrooms, sliced.
  5. You need 4 tbsp of free-from pesto from my previously posted recipe.
  6. You need of reserved pasta water.
  7. It's 150 g of baby spinach.
  8. You need of grated zest and juice from 1 lemon.
  9. It's pinch of chilli flakes.
  10. It's 25 g of parmesan style cheese (optional).
  11. It's to taste of salt & pepper.

Vickys Veggie Pesto Spaghetti, GF DF EF SF NF instructions

  1. Preheat the grill / broiler on a medium heat and spray a roasting tin with oil.
  2. Put the spaghetti on to boil in salted water as per the packet instructions.
  3. Put the tomatoes in the roasting tin and put under the grill for 10 minutes or until the skins are blistering.
  4. Meanwhile, spray a frying pan with some oil and set it over a medium-high heat.
  5. Fry off the sliced mushrooms until golden then take off the heat.
  6. Stir in the pesto and just enough water out of the pasta pan to make a sauce.
  7. Drain the pasta well and pour the mushroom mixture with the sauce and the tomatoes into the pasta pan.
  8. 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.
  9. Season with salt and pepper, plate up and shake some parmesan over the top. Check out my dairy-free parmesan recipe, previously posted!.

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