Pasta dishes Vegan Lactose free Oat

Roasted Tomato and Broccoli Pasta

  • 25 mins
Roasted Tomato and Broccoli Pasta


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


  • 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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