Spinach and Sundried Tomato Rigatoni

Heat 1 tbsp of oil from the tomato jar in a saucepan, and fry the onion, garlic and about 40g of the sundried tomatoes for 5 mins. Add the chopped tomatoes and almond milk, and simmer for 5 mins.
Cook the rigatoni in boiling salted water until al dente. Toss the spinach leaves into the pan for the final minute to wilt, then drain. Season your sauce and mix the pasta and spinach into it, then scatter with torn basil and the remaining sundried tomatoes to serve.

20 mins

4 serving

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