Tomato & Spinach Spaghetti
I asked across my social media channels what was the one obstacle people faced when trying to eat more healthfully and lack of time seemed to be the most common response. This doesn’t surprise me one bit. I’m aware how busy we all are these days and I took this into account when creating The Bespoke Menu Plans. The recipes used in the plans can be adapted to each individuals needs including how much time they have available to cook.
Creating recipes for the website is no different and I do try to keep in mind time and ease of recipes. Lets face it, we’ve all come across recipes that have about a gazillion ingredients and we just abandon it because it seems too overwhelming (and expensive!).
Quick and easy recipes
Whilst I cannot guarantee all my recipes will be quick recipes (ferments and baking take longer than this quick pasta dish) or less than 10 ingredients, I will be making sure to have lots more recipes that can be made in about half an hour or less. And this tomato and rocket spaghetti recipe fits the bill.
I used quinoa pasta for this dish and I would suggest, if you can’t find quinoa pasta, try using chickpea or a lentil pasta as these are highest in protein. If you’re unable to find any of those, I’d suggest scattering over some hemp seeds just before serving or stir through some cooked lentils to provide with protein in the meal. Alternatively, you could add some cooked chicken.
-2 portions of uncooked gluten-free chickpea or quinoa spaghetti (or any pasta shape you prefer)
-1 Tbsp. avocado oil
-1 shallot, peeled and finely sliced
-2 cups cherry tomatoes, washed
-4 sun-dried tomatoes, rehydrated or if in oil, pat up excess oil with a paper towel and then slice tomatoes
-2 heaped Tbsp. dairy-free creme fraiche (I used Oatly brand)
-2 large handfuls of rocket (arugula) washed and dried
-salt & pepper to taste
How To Make
Place a large pan three-quarters full with water over a high heat. Salt the water - don’t be shy with the salt as this will help flavour the pasta. Place the lid on the pan and place over a high heat and bring to a boil.
Once the water is boiling, remove the lid and carefully place the pasta in the pan. Give a quick stir with a wooden spoon and then cook as per packet instructions.
Whilst the pasta is cooking. Place your oil in a medium to large sized frying pan and warm it over a medium heat. Once the oil is hot but not smoking, add the sliced shallot, stirring often until the shallot just starts to soften.
Next, add the cherry tomatoes to the frying pan and stir these often to move around the pan. They will start splitting with the heat but be careful not to press them and splatter yourself with scalding hot tomato!
Once the tomatoes have started to split and soften and the sun-dried tomatoes and cook for a further 3-4 minutes.
Add the rocket to the frying pan and cook gently to wilt. Once it has wilted add the creme fraiche and salt and pepper.
Add the cooked and drained pasta to the tomato and rocket mixture and stir well to combine.
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