Mediterranean spaghetti

Mediterranean spaghetti
  • Serves icon Serves 4
  • Time icon Ready in 25 minutes

This vegetarian spaghetti recipe is bursting with summer flavours and overflowing with goodness.

Nutrition: per serving

Calories
622kcals
Fat
17.5g (2.1g saturated)
Protein
20.5g
Carbohydrates
102.1g (11.2g sugars)
Salt
0.2g salt
Calories
622kcals
Fat
17.5g (2.1g saturated)
Protein
20.5g
Carbohydrates
102.1g (11.2g sugars)
Salt
0.2g salt

 

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
  • Parmesan (or vegetarian alternative) shavings to serve
  • Garlic bread to serve

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.

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Rate

3 votes

Reviews

Read what others say...

  1. Quick & easy dinner for any day of the week. It tasted lovely though I might try using fresh tomatoes next time rather than tinned. You could add vegetables you fancy too! Scored 8/10

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3 votes

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