An easy midweek dinner, meal prep for lunches, or double the recipe and feed a crowd. A unique twist on a traditional classic the whole family will love! You can now also buy dried spaghetti in-store and online here.

 

Serves 3

Ingredients:

250g dried spaghetti
4-5 portobello mushrooms, sliced
1 onion, diced
3-4 cloves garlic, diced
10 cherry tomatoes, halved

Pesto:
1 C baby spinach
2 C basil leaves
1/3 C walnuts
¼ C hemp hearts
Juice of 1 lemon
Pinch pink salt and cracked pepper
¼ C evo*
1 Tbsp nutritional yeast

 

Method:

Place all pesto ingredients into a food processor and blend until combined. Set aside.

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 10 minutes, or until al dente.

Bring a medium-sized fry pan to medium heat with a little evo. Fry the onion and garlic until soft and translucent. Add the mushrooms and cherry tomatoes and cook for a few minutes, stirring to combine.

Once the pasta is cooked, drain reserving a little of the pasta water. Add drained pasta to the fry pan and fold through the pesto.

Add a little pasta water to loosen if required. Season with salt and pepper, to taste.

*Item not available online but is available in your local GoodFor store.

Photography by Sarah aka @thesaarahproject.