This spaghetti recipe was something I made for lunch recently after digging through the fridge for vegetables and not finding much in the way of my usual pasta sauce favourites! Luckily it turned out to be pretty delicious (there's no dish that can't be saved by pesto!) and made a great filling lunch. It could also be served alongside garlic bread for dinner.
(Serves 1 - don't forget to scale up if necessary!)
50-60g brown rice spaghetti
1 small handful chopped cauliflower
2-3 chopped brussel sprouts
1 small handful diced onion
1-2 small handfuls frozen petit pois
1 chopped garlic clove
50ml oat cream (or other dairy free cream of choice)
2-3 tbsp green pesto (I used Sacla's Free From, homemade would also work well)
1-2 tbsp nutritional yeast flakes
Add chopped cauliflower, brussel sprouts and petit pois to a pan of boiling water and cook for a few minutes before adding the spaghetti (to cook according to packet instructions).
Whilst the spaghetti is cooking, heat a small amount of coconut oil in a small pan and fry the onions until clear. Add the garlic, a pinch of chili flakes and fry for another minute or so.
Turn the heat to low and stir in the pesto and oat cream to form a smooth sauce, then leave to heat gently.
Once the spaghetti and vegetables are cooked, drain and add to the pesto sauce mixture. Stir until fully combined and heated through, season to taste then serve topped with nutritional yeast flakes and an extra sprinkle chili flakes if you wish.
Please let me know if you try out this recipe & share your photos with me on Instagram (@sawyerandscout) using #anaturaldetour - I'd love to hear from you!