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Pasta dishes Vegan Lactose free Oat

Roasted Tomato and Broccoli Pasta

  • 25 mins
  • Roasted Tomato and Broccoli Pasta

    Ingredients

    Serves 4

    • Alpro Oat Unsweetened drink 1L
    • Cherry tomatoes 400g
    • 4 garlic cloves
    • Few sprigs thyme
    • 4tsp Olive oil
    • 400g Spaghetti (1.6mm)
    • 300g Tenderstem broccoli
    • 1 onion, finely chopped
    • 1 chill
    • 5 tbsp Plain flour
    • ½-1 lemon juice
    • 60g Cashew nuts
    • 60g Almond
    • 1bunch of Basil
    • Few extra Olive oil

    Preparation

    • Step 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.

    • Step 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.

    • Step 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.

    • Step 4

      Remove from the heat and gradually add the Alpro Oat No Sugars 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.

    • Step 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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