with Caramelised Cherry Tomatoes
Our red pesto is packed with sun-dried tomatoes, almonds and chargrilled capsicum and gives a boost of flavour with every bite. Paired with caramelised cherry tomatoes and creamy goat cheese, it makes this bowl of spaghetti seriously tasty! *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Lemon
0.5
Cherry tomatoes
1 punnet
Balsamic vinegar
1 tbs
Brown sugar
1 tsp
Spaghetti
1 packet
Red pesto
1 packet
Dill Goat Cheese
1 packet
Salad leaves
1 bag
• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Slice lemon into wedges. • Place cherry tomatoes, the balsamic vinegar, brown sugar and drizzle of olive oil on a lined oven tray. • Toss to combine and season with a pinch of salt and pepper. Roast until blistered, 15-20 minutes.
• Cook spaghetti in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return to the pan. • Add red pesto, salad leaves and 1/2 the dill goat cheese. Toss to coat until the leaves have wilted. Season with pepper.
• Add the roasted cherry tomatoes and any tray juices to the spaghetti. Gently toss to combine. Add a squeeze of lemon juice and season to taste. TIP: Add a splash of pasta water if the sauce looks too thick.
• Divide the pesto spaghetti between bowls. • Crumble over remaining goat cheese to serve.
2589
kJ
Energy (kJ)
24.9
g
Fat
8.3
g
of which saturates
72.2
g
Carbohydrate
10.4
g
of which sugars
21.2
g
Protein
291
mg
Sodium
