Red Pesto Veggie Pasta

Basil pesto is usually everyone’s go-to for a pesto dish, but I’m a big fan of red pesto which basically has the addition of sundried tomatoes. It gives more of a ‘pasta’ taste but isn’t as sour as just adding in sundried tomatoes.

This recipe is super quick and simple as well as deliciously healthy. I prefer it when it is warmed up a little but you can still enjoy it as a pasta salad dish too. 

INGREDIENTS:

• 119g cooked wholewheat spaghetti

• ½ sweet pointed red pepper – sliced into small squares

• 1/3 large courgette sliced into finger thick circles then quartered

• 2 tbsp red pesto

• 1 tbsp tinned sweetcorn

• ½ tsp coconut oil

METHOD:

1. Cook the spaghetti according to the packet instructions then allow to drain.

2. In a frying pan, heat the oil then add in the courgette and pepper and sizzle these until they begin to soften. 

3. Add in the sweetcorn and sizzle for another minute then remove from the heat. 

4. In the pan with the veg, add in the pesto and mix in well.

5. Place your spaghetti in a bowl then top with the pesto veg mixture. Mix together or eat as is!

TIP: you can sprinkle on some cheese and place in the microwave for 50 seconds to melt it.