Lemony Pea Pesto Vegetarian Spaghetti Recipe

Lemony Pea Pesto Vegetarian Spaghetti Recipe

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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Lemony Pea Pesto Vegetarian Spaghetti Recipe

By: Stephanie Hinton

This low-kilojoule vegetarian spaghetti is simple yet delicious, packed with zesty flavour and loads of texture — and you’ll have it on the table in 10 minutes!


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!

Stephanie Hinton

Stephanie Hinton

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