Basil Pesto Spaghetti with Fresh Mozzarella

For the pasta:

Spaghetti for 4
150g cherry tomatoes
1 tsp olive oil for roasting
200g (1 packet) Hello Friend Foods Fresh Mozzarella

For the basil pesto:

1 bunch fresh basil
200g baby spinach
2 cloves garlic
1/2 lemon juice
1/4 cup olive oil
Handful pine nuts
1 tbsp nutritional yeast
Salt and pepper to taste

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1. Preheat oven to 165 degrees celsius.
2. Cut cherry tomatoes in half and place in a baking tray. Season with the olive oil and a sprinkle of salt and pepper. Roast for about 30 mins or until the tomatoes are softened and juicy.
3. While the tomatoes are slowly roasting, bring a large pot of water to the boil. Add salt and cook the spaghetti according to packet instructions.
4. To prepare the basil pesto, combine all ingredients in a blender. Mix together until smooth.
5. Once pasta is cooked, drain but keep about 1/4 cup of the pasta water.
6. Add the pesto to the spaghetti as well as the slow roasted cherry tomatoes. Toss to coat the spaghetti in the pesto.
7. Cut the fresh mozzarella into small bite sized pieces. Divide the spaghetti into bowls and top with the mozzarella cheese.

This pasta is delicious both hot and cold, so enjoy for dinner or a quick lunch the next day.

Recipe and photography by https://www.veganbyeden.com/

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