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Red Pesto & Goat Cheese Spaghetti

Red Pesto & Goat Cheese Spaghetti

with Roasted Cherry Tomatoes

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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!

Allergens:GlutenMilkTree Nuts

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.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry tomatoes

1 packet

spaghetti

(ContainsGlutenMay be present Egg, Soy)

½ unit

lemon

1 bag

baby spinach leaves

1 packet

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

goat cheese

(ContainsMilk)

2 clove

garlic

1 pinch

chilli flakes

1 punnet

basil

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3530 kJ
Fat43.9 g
of which saturates8.5 g
Carbohydrate84.4 g
of which sugars7.9 g
Dietary Fibre0 g
Protein24.1 g
Cholesterol0 mg
Sodium483 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Place the cherry tomatoes, balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) on an oven tray lined with baking paper. Season with salt and pepper and toss to combine. Roast on the top oven rack until blistered, 15-20 minutes.

2

While the cherry tomatoes are roasting, bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Pick and thinly slice the basil leaves.

3

Add the spaghetti to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the spaghetti. Drizzle with olive oil to prevent the strands sticking together and set aside.

TIP: 'Al dente' means the pasta is cooked through but it still has a tiny bit of firmness in the middle.

4

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.

TIP: Add a dash more pasta water if the sauce looks dry.

5

Add the roasted cherry tomatoes (and any tray juices) to the spaghetti. Gently toss to combine. Slice the lemon in half (see ingredients list), then add a good squeeze of lemon juice and season to taste 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!

6

Divide the red pesto spaghetti between bowls and crumble over the remaining goat cheese.