Vegan Red Pesto Chicken Spaghetti with Toast

1. Cook the wholemeal spaghetti according to package instructions.

2. In a skillet, sauté the courgette, peas, red onion, baby tomatoes, and garlic until softened.

3. Add the chicken tenderstrips and cook until heated through.

4. Stir in the sun-dried tomato pesto and mix well with the spaghetti and vegetables.

5. Toast the dark rye sourdough bread until golden.

6. Top the toast with coronation houmous.

7. Serve the pesto spaghetti alongside the houmous toast.

Notes

1. This meal is full of protein, complex carbs, and healthy fats, making it a balanced vegan option.

2. All ingredients are sourced from budget-friendly brands like Aldi and Asda.