Our red pesto is loaded with sun-dried tomatoes, almonds and chargrilled capsicum so that every bite is packed with flavour. Paired with caramelised cherry tomatoes and creamy goat cheese, it makes this bowl of spaghetti seriously tasty!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
spaghetti(ContainsGlutenMay be present Egg, Soy)
red pesto(ContainsMilk, Tree NutsMay be present Egg)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Place the cherry tomatoes and balsamic vinegar on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to combine. Roast until blistered, 15-20 minutes.
While the cherry tomatoes are roasting, bring a large saucepan of salted water to the boil. Finely chop the garlic. Pick and thinly slice the basil leaves.
Cook the spaghetti in the boiling water, stirring occasionally, until 'al dente', 9 minutes. Reserve 1/4 cup of pasta water, then drain the pasta.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Return the saucepan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Remove the pan from the heat. Add the spaghetti, red pesto, a splash of the reserved pasta water, a pinch of chilli flakes (if using) and crumble in 1/2 the goat cheese. Toss to combine. Add the basil and baby spinach leaves and toss until combined and slightly wilted. Season with pepper.
Cut the lemon into wedges (see ingredients). Add the roasted cherry tomatoes (and any tray juices) to the pasta. Gently toss to combine. Add a good squeeze of lemon juice and season with salt and pepper.
TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!
Divide the red pesto spaghetti between bowls and crumble over the remaining goat cheese.