Dinner, Lunch, Pasta, Recipes, Vegetarian

My first attempt at making pesto last year was a miserable fail. This second time around, however, was a huge success and even sibling approved! Mixed with some spaghetti or pasta of your choice, it’s the perfect cozy meal for a night in.


Spinach Pesto Sauce

  • 4 cups spinach leaves
  • 1/2 cup cashew nuts
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1/3 cup water
  • Juice of 1/4 lemon


  • 1 packet spaghetti of choice
  • 1 punnet cherry tomatoes
  • 6 button mushrooms
  • 1 clove garlic
  • Extra virgin olive oil


  1. Cook the pasta according to package instructions then drain, rinse and cool.
  2. Meanwhile, in a blender or food processor add all pesto ingredients and blend until smooth.
  3. In a separate pan, heat up some extra virgin olive oil, add garlic and fry until brown.
  4. Add cherry tomatoes and mushrooms sauté until cooked.
  5. Add pasta to pan and stir through.
  6. Add pesto sauce to pan and stir through until all ingredients are well combined.

Have this spaghetti topped with cheese, vegan cheese, nutritional yeast or some chickpeas to keep it vegetarian and vegan. Alternatively, you could add some tuna or shredded roast chicken!