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  • Roasted Tomato and Broccoli Pasta

Roasted Tomato and Broccoli Pasta

4
Roasted Tomato and Broccoli Pasta
  • 4 garlic cloves
  • 400g cherry tomatoes
  • Few sprigs thyme
  • Olive oil
  • 400g spaghetti
  • 400g tenderstem broccoli
  • 1 onion, finely chopped
  • 1/2 tsp chill flakes
  • 5 tbsp plain flour
  • 1L Alpro Oat Unsweetened drink
  • ½-1 lemon, juice
  • 50g pine nuts
  • 40g cashew nuts roughly chopped
  • 40g almonds, roughly chopped
  • Large bunch of fresh basil leaves
  • Drizzle of Extra Virgin Olive Oil

Ingredients
!

  • 4 garlic cloves
  • 400g cherry tomatoes
  • Few sprigs thyme
  • Olive oil
  • 400g spaghetti
  • 400g tenderstem broccoli
  • 1 onion, finely chopped
  • 1/2 tsp chill flakes
  • 5 tbsp plain flour
  • 1L Alpro Oat Unsweetened drink
  • ½-1 lemon, juice
  • 50g pine nuts
  • 40g cashew nuts roughly chopped
  • 40g almonds, roughly chopped
  • Large bunch of fresh basil leaves
  • Drizzle of Extra Virgin Olive Oil

Preparation
!

1

Preheat the oven to 200C/180Cfan/gas mark 6. Put the garlic cloves and whole cherry tomatoes on a lipped baking tray. Season with salt and pepper, thyme and toss through olive oil. Roast for 25-30 minutes until blistered and a little coloured, remove from the oven and set aside.

2

Meanwhile, bring a large pan of water to the boil and cook the pasta to pack instructions. Add the broccoli florets for the last 3 minutes of cooking time, then drain and set aside.

3

In a large deep saucepan, heat 2 tbsp of oil over a medium heat and add the onion. Gently fry for 5-8 minutes until softened and a little coloured. Add the chilli flakes and flour and fry for a few minutes until bubbling.

4

Remove from the heat and gradually add the Alpro Oat Unsweetened drink. Stirring all the time, then put over a medium heat and stir regularly until the sauce thickens and bubbles. Season with salt and pepper and a squeeze of lemon. Toast the pine nuts, cashews and almonds together until golden in a small non- stick frying pan.

5

Toss the spaghetti and broccoli through the sauce. Top with the roasted tomatoes, toasted nuts, a handful of fresh basil and drizzle of olive oil.

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