Spinach and Sundried Tomato Rigatoni

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Spinach and Sundried Tomato Rigatoni

Spinach and Sundried Tomato Rigatoni

Ingredients
Method

Ingredients

Method

60g sundried tomatoes, chopped, plus 1 tbsp of oil from the jar
1 chopped red onion
2 crushed garlic clove
400g tin of chopped tomatoes with herbs
100ml almond milk
300g rigatoni or similar pasta
100g spinach leaves
15g basil leaves, torn
Grated parmesan

Heat the sundried tomato oil in a pan and gently fry the onion, garlic and sundried tomatoes for 5 mins to soften. Add the almond milk and chopped tomatoes, simmer for 5 mins, and season with salt, pepper and a pinch of sugar.
Meanwhile, cook the rigatoni in boiling salted water until al dente, then drain and add to the pan with the tomato mixture. Toss to coat, then sprinkle with basil leaves and parmesan to serve.

20 mins

4 serving

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