SunBlush spaghetti

SunBlush spaghetti

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(2 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
Pep up spaghetti with this Mediterranean-style recipe

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal572
  • fat22g
  • saturates5g
  • carbs79g
  • sugars7g
  • fibre5g
  • protein19g
  • salt1.08g
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  • 400g spaghetti
  • 100g SunBlush or sundried tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp tomato purée
  • handful olives, roughly chopped
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 tbsp oil from the tomatoes, or olive oil
  • 50g vegetarian parmesan -style cheese, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g pine nuts, toasted


  1. 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.

  2. 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.

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Comments, questions and tips

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marmiteetponpon's picture
8th May, 2014
check these simple tips to revamp the classic spaghetti bolognese at marmite et ponpon, the result it delicious.
4th Oct, 2008
Great combinations of flavours. And vegetarian too.
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