This is a simple, light and healthy recipe to make and it also includes dairy free pesto.
Prep time: 10 minutes Cooking time: 15 minutes Serves 4
1 jar of dairy free pesto
1 packet of cherry tomatoes
1 packet of spinach
1 packet of spaghetti (can be gluten free if you prefer that option)
Olive oil to drizzle
Step 1. Preheat oven 200 degrees. Wash the cherry tomatoes and cut them in half. Place them in an ovenproof dish and drizzle olive oil on top. Let the cherry tomatoes cook in the oven for 10 minutes.
Step 2. Cook the pasta according to the instructions on the packet. When the cherry tomatoes are cooked, take them out of the oven and let them cool to one side. Once the spaghetti is ready, drain it and place it back in the pot straight away. Wash the spinach and then mix it with the spaghetti so it can wilt whilst it’s still hot. Add the cherry tomatoes into the pot along with the pesto and mix well. Enjoy.
Tip: I added grated Parmesan cheese on top as it really brings out the flavour. For those who are lactose intolerant, use dairy free grated cheese.