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Spaghetti with Pesto & Roasted Tomatoes


  • 1/3 cup Cherry Tomatoes

  • Sea Salt & Black Pepper (to taste)

  • 3/4 cup Baby Spinach

  • 1/3 cup Basil Leaves

  • 1/3 Lemon (juiced)

  • 1/3 cup Sunflower Seeds

  • 1 2/3 tbsps Extra Virgin Olive Oil

  • 1 1/4 tsps Tamari

  • 1/3 Garlic (clove, minced)

  • 1/3 cup Brown Rice Spaghetti


  1. Preheat oven to 420oF (216oC). Toss halved cherry tomatoes in a splash of extra virgin olive oil and season with sea salt and pepper. Line a baking sheet with parchment paper. Place tomatoes on baking sheet and roast in the oven for 30 minutes.

  2. Meanwhile, make pesto by combining spinach, basil, lemon juice, sunflower seeds, extra virgin olive oil, tamari and garlic in a food processor. Process until a smooth consistency is formed.

  3. Cook brown rice spaghetti according to the directions on the package. Run under cold water once cooked to prevent from over cooking.

  4. Toss spaghetti in pesto. Plate and top with roasted tomatoes. Season with sea salt and pepper. Bon appetit!


  • More Protein: Add diced chicken.

  • Make it Spicy: Add red chilli flakes.

2 servings

Total time: 30 minutes


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