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Vegetarian spaghetti with pesto
Vegetarian spaghetti with pesto
943kcal Per person
49g Protein
102g Carbs
37g Fat
22g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 6 meatballs, plant-based
- 6 cherry tomatoes
- 1 tablespoon olive oil (15 ml)
- 6 ounces garden peas (frozen) (168 g)
- 1 tablespoon pesto (15 g)
- 1 ½ tablespoon cream cheese, reduced fat (23 ml)
Preparing this recipe
- Cook the spaghetti according to the instructions on the package.
- Cut the vegetarian meatballs in half. Cut the cherry tomatoes into quarters.
- Heat the oil in a pan. Add the halved meatballs and cook for about 4 minutes. Then, add the garden peas, pesto and cream cheese and heat for an additional 3 minutes.
- Drain the spaghetti and mix it into the pan with the sauce and garden peas.
- Serve the spaghetti in a deep plate, spread the cherry tomatoes over it and season with pepper and salt to taste.
Tip van FitChef
Garnish with fresh basil for extra flavor.
