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Sundried tomato and spinach pasta recipe
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Everyone has a speedy pasta dish up their sleeves and this is definitely one to try! It turns simple ingredients into something delicious, the sundried tomatoes give a lovely depth of flavour whilst basil keeps things fresh. See method
Ingredients
- 60g sundried tomatoes, finely chopped, plus 1 tbsp oil from the jar
- 1 medium red onion, finely chopped
- 2 large garlic cloves, finely crushed
- 400g tin chopped tomatoes
- 100ml unsweetened almond drink
- 300g rigatoni pasta
- 100g baby leaf spinach
- ½ x 30g pack fresh basil, leaves picked and torn
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1560kj
368kcal
18%
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Fat
7g
10%
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Saturates
1g
5%
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Sugars
12g
14%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 68.9g
Protein 11.6g
Fibre 6.9g
Method
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Heat 1 tbsp of the sundried tomato oil in a saucepan over a medium heat. Add the onion, garlic and 40g sundried tomatoes and fry for 5 mins until starting to soften. Add the chopped tomatoes and almond drink, bring to the boil and simmer for 5 mins.
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Bring a large pan of lightly salted water to the boil and cook the pasta according to packet instructions. Add the spinach to the pan for the final 1 min of cooking until wilted. Drain and return to the pan.
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Add a pinch of sugar and a grind of black pepper to the tomato sauce then mix into the cooked pasta and spinach. Serve topped with the torn basil and the remaining sundried tomatoes.
See more Pasta recipes