Sundried tomato and spinach pasta recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Vegan
- Vegetarian
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
Each serving contains
- Energy
- 1560kJ 368.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 68.9gProtein 11.6gFibre 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.
- 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.
- 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
