Spinach and Sundried Tomato Rigatoni
- 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