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Spaghetti in a rose wine sauce with red pesto, Quorn bacon, anchovies, capers and olives!
Bring a pan of water to the boil and begin cooking the spaghetti. Meanwhile, slice the Quorn bacon into strip and fry with a little olive oil.
Add the anchovies. As you fry them, they will begin to break up and have a texture similar to crab.
Add the rose wine and bring to a simmer.
Stir in the pesto, chopped garlic and chilli flakes.
Slice in the green olives and add the capers and dried herbs.
Once the liquid has reduces by two thirds, remove from the heat and grate in the parmesan, saving a little for serving.
Stir in the cooked spaghetti and serve with some freshly grated parmesan and season with salt and pepper.
Cook along with #CookingSuperstar Anubhav of From Bowl To Soul