Garlic Tomato Spaghetti with Basil Almond Pesto | OvalShelf

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor at a lower cost.

Roast almonds in a pan on low heat till they start to crackle. Take care not to burn them. Keep them aside and let them cool down.

After they have cooled down, grind them to a coarse powder.

To this add 4 cloves of garlic, 1 tsp salt, ½ tsp ground black pepper, parmesan cheese, basil, extra virgin olive oil, lemon juice (optional) and grind to a coarse paste and keep aside.

Now heat water in a pan on medium setting and add 1 tsp salt and spaghetti once it starts boiling.

Cook spaghetti till al dente (tender but still firm to the bite).

Heat a non-stick pan on low setting and add butter, chopped garlic, cherry tomatoes, ¼ tsp salt, ½ tsp ground black pepper and sauté whilst stirring till tomatoes are slightly soft.

Then add cooked spaghetti, basil almond pesto, whole milk and mix well.

Serve immediately garnishing with some extra virgin olive oil, finely grated parmesan cheese, red chilli flakes (optional), ground black pepper and some basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens