This vegetarian spaghetti recipe is bursting with summer flavours and goodness.
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 1 red pepper, deseeded and sliced
- 1 large garlic clove, crushed
- 1 courgette, halved lengthways then sliced
- 400g can cherry tomatoes in tomato juice, or chopped tomatoes
- 200g mushrooms, thickly sliced
- 500g dried spaghetti
- 4 tbsp green pesto
- Vegetarian Parmesan shavings, to serve (optional)
Method
- 1. Put a large saucepan of water on to boil for the pasta. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and pepper and cook, stirring, for 5 minutes. Add the garlic and courgette, cook for 5 minutes, then add the tomatoes. Half-fill the can with water then pour into the pan. Add the mushrooms. Bring to the boil, then reduce the heat and simmer for 5 minutes. Season to taste.
- 2. While the sauce is cooking, cook the spaghetti according to packet instructions or until al dente. Drain and return to the pan.
- 3. Stir the pesto into the spaghetti and divide between 4 bowls. Top with the sauce and Parmesan shavings, if using. Serve with garlic bread.
Nutritional info
Per serving: 622kcals, 17.5g fat (2.1g saturated), 20.5g protein, 102.1g carbs, 11.2g sugar, 0.2g salt
Chef's tip
Whizz the sauce in a food processor to hide the vegetables from fussy children, if necessary.
Wine Recommendation
A juicy medium-bodied Italian red, such as Primitivo, would work well here.