Creamy sundried tomato and pesto spaghetti

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This recipe is super easy and very tasty.

Ingredients

1 cup of chopped mushroom

handful of sundried tomatoes

½ cup single cream (You can substitute this for milk or almond milk if you’re a vegan)

2 tbsp extra virgin olive oil

½ pack of spaghetti

Pesto ingredients

½ cup of pine nuts

Handful of basil

A dash of extra virgin olive oil

1 clove of garlic

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Method

Pesto:

Place the pesto ingredients in a blender or food processor and blitz until smooth. Your pesto is ready.

Spaghetti

Boil the spaghetti in salty water and set it aside.

In a different pan add the extra virgin olive oil followed by mushroom. Fry the mushroom until golden brown before adding the sundried tomatoes. Cook for about 10 minutes.

Add the single cream/almond milk and let it starts to bubble then add the pesto.

Mix the cooked spaghetti into your pesto mixture and serve when hot.

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Do let us know your thoughts on this recipe once you have tried it.

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