Lemon Balm Pesto Spaghetti – a delicious recipe with lemon balm, olive oil, garlic, tomatoes, onions, shiitake mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Combine the lemon balm, olive oil, and garlic in the bowl of a food processor. Process until combined but still slightly chunky. Reserve.
2
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
3
Combine the tomatoes, onions, and dried mushrooms in a large skillet over medium-high heat. Bring to a simmer, breaking up the tomatoes with the back of a spoon. Cook until the tomato liquid has partially evaporated, about 15 minutes. Stir in the arrowroot, salt, and the prepared lemon balm pesto. Simmer to blend the flavors and thicken the sauce, about 5 minutes.
4
Serve the lemon balm pesto sauce over the hot cooked spaghetti.
366
kcal
Calories
30
g
Fat
24
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups lemon balm leaves, 1/2 cup olive oil, 4 cloves garlic, 1 (8 ounce) package spaghetti, and more.
Yes, Lemon Balm Pesto Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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