Dinner, Vegan, Vegetarian

Sage Pesto Spaghetti with Roasted Garlic Mushrooms

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 10 mins
  • Total time: 50 mins
  • Skill Easy
  • Serves 6 people

Sage Pesto Spaghetti with Roasted Garlic Mushrooms

Made in the Ninja 30cm Sauté Pan, this Sage Pesto Spaghetti with Roasted Garlic Mushroom is a comforting dish packed full of herby flavour.

Utensils required


For the roasted mushrooms

  • 1 whole garlic head
  • 400g mixed wild mushrooms
  • 300g mini portabello mushrooms (halved)
  • 3 tbsp extra virgin olive oil (divided)
  • 1 tbsp finely chopped fresh rosemary leaves
  • 1 tbsp finely chopped fresh thyme leaves
  • Sea salt and pepper

For the pasta

  • 300g gluten-free spaghetti
  • 125ml reserved pasta water
  • More grated pecorino (or vegan equivalent), to serve

Cooking mode

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  • Step 1

    Pre-heat your oven to 220°C/200°C fan/gas 7. Slice the pointy top off your head of garlic to expose the cloves. Place into a piece of foil then drizzle with 1 tbsp olive oil and sprinkle over a pinch of sea salt. Close the foil and place onto a baking sheet. Toss the mushrooms with the remaining olive oil, herbs, sea salt and pepper then add to your Ninja 30cm Sauté Pan with the lid. Roast the mushrooms for 30 minutes, removing the lid half way and giving a stir. The mushrooms should be golden when done. Roast the garlic for 40 to 45 minutes until it is brown and caramelised.

  • Step 2

    Whilst the mushrooms and garlic are roasting prepare the pesto. Add the walnuts and almonds to a dry non-stick pain and place over a moderate heat. Toast until fragrant and browned. Remove from the heat and leave to cool slightly. Add to a food processor along with the remaining ingredients and process until you reach your desired pesto consistency.

  • Step 3

    Remove the mushrooms and garlic from the oven. Unwrap the head of garlic and leave to cool slightly. Carefully squeeze out the cloves from the skin either using your fingers or a teaspoon. Stir into the roasted mushrooms along with any residual oil from the foil.

  • Step 4

    Prepare the pasta as per the manufacturers guidelines in salted water, reserving 125ml of cooking water before draining.

  • Step 5

    Add the pesto and cooking water to the sauté pan and stir together, then add the spaghetti. Cook on a low heat, carefully turning the spaghetti with tongs until evenly coated. Serve immediately with some grated pecorino.