Pesto and mushroom spaghetti

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 20 mins , excludes making base mixes

Ingredients

More weights & measures

2 cups cherry tomatoes
spray oil
350g spaghetti
1 portion Mushroom mix (see tip), thawed
1 portion Broccoli pesto mix (see tip), thawed
⅓ cup freshly grated parmesan cheese
4 cups baby spinach leaves
zest and juice of 1 lemon
freshly ground black pepper

Instructions

1 Place cherry tomatoes in a roasting dish and spray with oil. Place under a hot grill for 10 minutes until softened and browned. Remove and set aside.

2 In a large pan cook spaghetti according to packet instructions. Drain, reserving a little cooking water and return to pan.

3 Meanwhile, place thawed Mushroom mix and Broccoli pesto mix in a pan and heat gently.

4 Add pesto and mushroom mixes to spaghetti with remaining ingredients. Adjust seasoning. Serve with fresh herbs.

Variations

Make it gluten free: Check tomato paste and stock are gluten free in Mushroom mix; use gluten-free pasta.
Make it dairy free: Omite parmesan cheese.

HFG tip

This recipe is part of our Cook once, meals for a week vegetarian special feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 578cal

Kilojoules 2420kJ

Protein 25g

Total fat 19g

–Saturated fat 4g

Carbohydrates 70g

–Sugars 10g

Dietary fibre 12g

Sodium 370mg

Calcium 340mg

Iron 5.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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