Spinach spaghetti and Mushrooms

Name: Spinach spaghetti and Mushrooms
Total time: 2700 s
Yield: 2 people
Cuisine: South African
Ingredients: 500 g Spinach spaghetti; 2 each Bell peppers; 1 large onion; 500 g Button mushroom; 1/4 tsp Salt & pepper; 2 cups (60 g) fresh basil leaves; 1/3 cup (48 g) pine nuts; 1/3 cup (25 g) freshly grated or shredded parmesan cheese; 3 small cloves garlic (fresh); 1/3 cup (80 ml) olive oil; 1 teaspoon fresh lemon juice; 1/4 teaspoon salt; freshly ground black pepper, to taste

Afika Dyosini @sharemealswithafika @cook_112237355

South Africa

This dish is inspired by quick and easy meal.

Afika Dyosini @sharemealswithafika @cook_112237355

South Africa

This dish is inspired by quick and easy meal.

Saved

Ingredients

45 minuets

2 people

500 gSpinach spaghetti
2each Bell peppers
1large onion
500 gButton mushroom
1/4 tspSalt & pepper
2 cups (60 g)fresh basil leaves
1/3 cup (48 g)pine nuts
1/3 cup (25 g)freshly grated or shredded parmesan cheese
3small cloves garlic (fresh)
1/3 cup (80 ml)olive oil
1 teaspoonfresh lemon juice
1/4 teaspoonsalt
freshly ground black pepper, to taste

Saved

Steps

45 minuets

1

Boil the Spinach spaghetti until soft and drain the water.
2

On a pan pour in 1 tsp olive oil and fry all the chopped Onions, bell peppers and season with salt and pepper.
3

Mix the cooked Spaghetti with the pesto sauce
4

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender.
5

Scrape down the sides, then add the oil, lemon juice, and salt.
6

Pulse until everything is blended together and relatively smooth.
7

Add a drizzle more olive oil to thin out, if desired.
8

Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.
9

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.