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Sundried tomato and spinach pasta recipe

278 ratings

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

Serves 4
15 mins to prepare and 20 mins to cook
368 calories / serving
Vegan
Vegetarian
Dairy-free

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 almond mik
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

Energy
1560kj
368kcal 18%
Fat
7g 10%
Saturates
1g 5%
Sugars
12g 14%
Salt
0.5g 8%

of the reference intake
Carbohydrate 68.9g Protein 11.6g Fibre 6.9g

Method

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.