SunBlush spaghetti
Pep up spaghetti with this Mediterranean-style recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
- Boil the pasta according to pack instructions. Meanwhile, roughly chop the tomatoes. Drain the spaghetti, reserving a cupful of the cooking water in the bottom of the pan.
- With the pan still on the heat, stir the tomatoes, tomato purée, olives, oil and half the cheese into the water and bring to the boil. Simmer for a few mins to make a loose sauce, then season to taste. Toss the pasta and pine nuts through the sauce and serve sprinkled with the rest of the cheese.
making it creamy
Heat 250ml tub crème fraîche in a pan, stir in the tomatoes and other ingredients except for the oil. Toss with the cooked pasta.
Per serving
572 kcalories, protein 19g, carbohydrate 79g, fat 22 g, saturated fat 5g, fibre 5g, sugar 7g, salt 1.08 g
Recipe from Good Food magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/1743/
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Ingredients
- 400g spaghetti
- 100g SunBlush or sundried tomatoes , roughly chopped
- 1 tbsp tomato purée
- handful olives , roughly chopped
- 2 tbsp oil from the tomatoes, or olive oil
- 50g vegetarian parmesan -style cheese, grated
- 50g pine nuts , toasted
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
Family favourite
Ingredients
- 400g spaghetti
- 100g SunBlush or sundried tomatoes , roughly chopped
- 1 tbsp tomato purée
- handful olives , roughly chopped
- 2 tbsp oil from the tomatoes, or olive oil
- 50g vegetarian parmesan -style cheese, grated
- 50g pine nuts , toasted
Per serving
572 kcalories, protein 19g, carbohydrate 79g, fat 22 g, saturated fat 5g, fibre 5g, sugar 7g, salt 1.08 g
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04 October 2008
Paul's food rated and commented on this recipe
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