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Lemony Pea Pesto Vegetarian Spaghetti Recipe

Lemony Pea Pesto Vegetarian Spaghetti Recipe

Credit: Stephanie Hinton

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




  • 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
  1. Bring a large saucepan of salted water to the boil.
  2. Meanwhile, combine all the ingredients except the parmesan and the spaghetti in a high-powered blender.
  3. Blend until semi-smooth. Taste and season with extra salt, pepper or lemon as desired.
  4. 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.
  5. Serve immediately. Garnish with some freshly grated parmesan and basil.