Sundried Tomato Pesto Spaghetti

 

Sundried Tomato Pesto Spaghetti

By Namit Kathoria

 

Preparation time: 10 minutes

 

Serves 4-6 portions

Ingredients:

150g – 200g wholegrain spaghetti

 

Pesto

3 tablespoons fresh coriander

2 tablespoons fresh parsley

1 jar (100-150g) sundried tomatoes in olive oil, retaining the olive oil

1 teaspoon garlic powder

2 tablespoons nutritional yeast

½ cup walnuts

 

Garnish with some fresh basil

 

Preparation:

1. Make up the spaghetti according to the instructions stopping when the spaghetti is al dente.
2. Blend the pesto ingredients together including the olive oil from the sundried tomatoes on a slow setting for about 1-2 minutes. Stop and scrape down the sides as needed.
3. Drain the spaghetti once al dente. Mix the pesto in so that the spaghetti carries on cooking and absorbs the flavour of the pesto into it.
4. Garnish with some fresh basil.

 

Where does your protein come from?

It comes from the nutritional yeast and the walnuts which are both high in protein. The wholegrain spaghetti also contains a good amount of protein.

 

Did you know?

If you want to store the pesto in the fridge for a few days, pour some olive oil on top so it covers the whole surface.

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.