Avo Pesto Wholewheat Spaghetti With Roasted Tomatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Add your cherry tomatoes to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven and cook for 12-15 min or until cooked and starting to burst

While the tomatoes are cooking, add your wholewheat spaghetti to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Once cooked, drain the spaghetti, reserving a cup of the starchy pasta water

Peel and roughly chop your garlic

Roughly chop your basil, including the stalks

Add the chopped garlic (don't like raw garlic? Go easy!), most of the chopped basil (save some for garnish!), vegetable stock mix and smashed avocado to a food processor

Squeeze in the juice of 1/4 of your lemon[s] (you'll use the rest later!)

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil, a pinch of salt and a generous grind of black pepper and blitz until smooth – this is your creamy avo pesto

Combine a squeeze of lemon juice with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a large bowl – this is your dressing

Wash your salad, then pat it dry with kitchen paper

Add the salad to the dressing and give it a gentle mix up – this is your dressed salad

Cut the remaining lemon into 1 wedge per person

Once the tomatoes are almost done, add your pumpkin seeds to one half of the tray and return the tray to the oven for a further 2-3 min until toasted

Tip: Watch these like a hawk to make sure they don't burn!

Add the drained spaghetti to the pot with the creamy avo pesto and give it a good mix up until the spaghetti is fully coated in the pesto

Tip: Add a splash of starchy pasta water if it's looking a little dry!

Once everything is mixed together, add the roasted cherry tomatoes and stir them through gently – this is your creamy avo pesto spaghetti with roasted tomatoes