The beauty of this vegetarian spaghetti recipe is twofold. It’s simply a blend-and-mix method making for a super-quick 10-minute meal, and the pesto is bulked out with low-kilojoule ingredients that add loads of flavour and texture. You won’t feel like it’s missing anything!
Serves: 6
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup frozen peas
- 1 cup basil + extra leaves, to garnish
- 1 clove garlic, chopped
- ½ medium zucchini, chopped
- ¼ cup olive oil
- 3 tbsp lemon juice
- Sea salt & cracked black pepper, to taste
- 500g spaghetti (to make it extra-low kilojoule, use a soybean or mung bean spaghetti variety)
- 50g parmesan, finely shaved, to serve
Method
- Bring a large saucepan of salted water to the boil.
- Meanwhile, combine all the ingredients except the parmesan and the spaghetti in a high-powered blender.
- Blend until semi-smooth. Taste and season with extra salt, pepper or lemon as desired.
- Place the spaghetti into the boiling water and cook according to packet directions. Once cooked, drain and return the spaghetti to the pan over a low heat. Add the lemony pea pesto and cook until heated through.
- Serve immediately. Garnish with some freshly grated parmesan and basil.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
