Roasted Tomato and Broccoli Pasta
By Alpro Recipes
Published on 21 June 2021
This pasta dish may take a bit longer to make but the wait is worth it – we promise!Time and servings
50 minsTotal time
4Servings
50 minsCooking time
Ingredients
- 3 sprigs of thyme
- 400 g of cherry tomatoes
- 1 onion, finely chopped
- 400 g of tenderstem broccoli
- 400 g of spaghetti
- 1 litre of alpro oat unsweetened drink
- 5 tbsp of plain flour
- 40 g of almonds, roughly chopped
- 40 g of cashew nuts, roughly chopped
- 50 g of pine nuts
- 1 drizzle of extra virgin olive oil
- 1 large bunch of fresh basil leaves
- 4 garlic cloves
- 0.5 tsp of chilli flakes
- 2 ml of olive oil
- 1 lemon, juice
Method
Step 1
Preheat the oven to 200C/180Cfan/gas mark 6. Put the garlic cloves and whole cherry tomatoes on a lipped baking tray. Season with salt and pepper, thyme and toss through olive oil. Roast for 25-30 minutes until blistered and a little coloured, remove from the oven and set aside.Step 2
Meanwhile, bring a large pan of water to the boil and cook the pasta to pack instructions. Add the broccoli florets for the last 3 minutes of cooking time, then drain and set aside.Step 3
In a large deep saucepan, heat 2 tbsp of oil over a medium heat and add the onion. Gently fry for 5-8 minutes until softened and a little coloured. Add the chilli flakes and flour and fry for a few minutes until bubbling.Step 4
Remove from the heat and gradually add the Alpro Oat Unsweetened drink. Stirring all the time, then put over a medium heat and stir regularly until the sauce thickens and bubbles. Season with salt and pepper and a squeeze of lemon. Toast the pine nuts, cashews and almonds together until golden in a small non- stick frying pan.Step 5
Toss the spaghetti and broccoli through the sauce. Top with the roasted tomatoes, toasted nuts, a handful of fresh basil and drizzle of olive oil.