Creamy Tomato and Basil Spaghetti with Salad

Steps

1. a large pot of salted water to the boil.
2. Cook pasta in pot of boiling water for 8–10 minutes or until al dente (just tender). Add broccoli to pot for the last 1–2 minutes of cook time.
3. While pasta is cooking, prepare the rest of the meal. Thinly slice lettuce; slice avocado; slice cucumber in half lengthways and thinly slice; place all in a large bowl. In a small bowl, whisk all dressing ingredients together and set aside.
4. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium heat. Cook onion for 2–3 minutes until softened. Add garlic and cook a further 1 minute. Add stock and tomato basil pasta sauce and bring to a simmer. Add sour cream and stir to combine.
5. Reserve ½ cup pasta water then drain pasta and broccoli. Add to pan with tomato basil sauce. Add parsley and parmesan and gently toss to combine. Season to taste with salt and pepper. If sauce is too thick, add 1–2 tablespoons reserved pasta water at a time, until it reaches desired consistency.
6. Toss salad with dressing just before serving.
7. Divide spaghetti between plates with salad on the side. Garnish with basil and pine nuts.