Wicked Kitchen olive and tomato spaghetti recipe
Vegan-friendly black olive pesto adds a strong savoury note to this plant-based pasta recipe
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 570 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 400g wholewheat spaghetti
- 1 tsp olive oil
- 400g tin peeled plum tomatoes
- 400g tin mixed bean salad, drained
- 190g jar Wicked Kitchen black olive pesto
To serve (optional)
- 2 sprigs of fresh oregano, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 2400kJ 570.0kcal
- Fat
- 19g
- Saturates
- 2g
- Sugars
- 12g
- Salt
- 1.4g
of the Reference intake
Carbohydrate 83.9gProtein 19.0gFibre 17.8g
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Method
- Bring a large pan of water to the boil. Add the spaghetti and cook for 10-12 mins until al dente.
- Meanwhile, heat the oil in a large saucepan over a medium-high heat, add the tomatoes and cook, stirring frequently, for 4-5 mins until reduced by half. Add the mixed beans and cook for another 4 mins. Season to taste.
- Toss the drained spaghetti with the pesto and serve topped with the tomato sauce and a sprinkling of oregano, if using.
- See more Vegan recipes
