27 Nov Vegetarian Zucchini Pasta With Pesto and Goats Cheese
Handful gluten free spaghetti
1 large mushroom and 1 large squash
1 square Meredith Dairy marinated goats cheese
2 handfuls English spinach
4 basil leaves
3 tbs pine nuts
3 tbsp olive oil (may need a dash more)
Blend until smooth
Place spaghetti into a pot with boiling water and cook as suggested. In a small pan cook chopped mushrooms and squash until brown on medium heat. Sit zucchini noodles on top and remove off heat.
Make Pesto in a processor or hand mixer and blend until smooth
Add to the pan 1/3-1/2 of made pesto, goats cheese, cooked spaghetti and heat for a minute adding a squeeze of lemon and salt and pepper if desired. Serve. Serves 1 if you add chicken/ fish / more vegetables it will serve 2
This is such a tasty vegetarian dish, leave the goats cheese out or add vegan cheese for a vegan dish. Enjoy after yoga or Pilates or take to work and heat for lunch. Full of flavour it is delicious.