Pesto and mushroom spaghettiReviewed by our expert panel
(at time of publication)
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.
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.
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)
Total fat 19g
–Saturated fat 4g
Dietary fibre 12g
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