Wholewheat pesto spaghetti

This is a great meal to cook when you are short of time but want something healthy! You can make the pesto beforehand or it’s so quick and easy to do whilst the spaghetti is boiling. 

Ingredients:

Wholewheat spaghetti

Almond pesto – this time round I didn’t add the avocado but if you want a creamier texture then feel free to

Handful of cherry tomatoes

1 small red onion

Handful of rocket leaves 

Olive oil

Salt and pepper to season 

Method 

Put the spaghetti to boil – I always add salt and olive oil to the water.

Whilst the spaghetti is boiling make the almond pesto using the recipe in the link above. 

Cut the cherry tomatoes into halves and slice the red onion, fry these in on a medium heat in some olive oil. 

Once the spaghetti is cooked, drain and rinse in cold water slightly to remove the starch but not so much that it makes the spaghetti go cold. Mix in the almond pesto, red onion and tomatoes and a handful of rocket leaves. 

Serve immediately and you can sprinkle some feta or Parmesan on top of you wish! 

Brie, mushroom and rocket spaghetti 

I went into autopilot cooking this meal and forgot to take step by step pictures – sorry! 

Serves 1

Ingredients 

200g cooked Spaghetti (I used whole grain spelt)

4 large chestnut Mushrooms

30g Somerset Brie 

Handful of spinach and rocket

Knob of Butter

Few glugs of Olive Oil 

1 tsp garlic powder

Handful of chopped parsley 

Black pepper and salt

Method

Boil the spaghetti as per the instructions. I usually add olive oil and salt to the water when boiling any pasta.Wash and slice the mushrooms and cook them in a non stick frying pan on a high heat (this prevents the water for releasing) with the butter and olive oil. Sprinkle with garlic powder, black pepper and salt. 

Once cooked mix in the chopped parsley, spinach and rocket, set aside.

Once the spaghetti is ready (al dente is my preference) drain at it to the pan with the mushrooms, spinach and rocket. Ross it together making sure the spaghetti is well coated and add in the chopped Brie, adding it at this stage ensures it melts but also maintains its pieces. Brie is a delicious cheese and will give the spaghetti a great creamy texture. Serve immediately with a final drizzle of olive oil and a sprinkle of chopped parsley to finish. 

This meals goes perfectly with a glass of chilled white wine! You could also try swapping the spinach for kale – if doing this then sauté the kale with the mushrooms so it cooks slightly. Enjoy!