Creamy Tomato and Basil Spaghetti with Salad

Creamy Tomato and Basil Spaghetti with Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, September 3, 2017.
Order Now
Order Now

A perfect midweek meal.

Ingredients

Creamy Tomato and Basil Spaghetti

  • 340g GF spaghetti
  • 1 head broccoli, stalks and florets finely chopped
  • 1 brown onion, diced 1cm
  • 1 clove garlic, finely chopped
  • ½ cup GF vegetable stock
  • 400g GF tomato and basil passata
  • ½ tub sour cream
  • 3 tablespoons roughly chopped parsley leaves and stalks
  • ½ cup grated Colby cheese

Salad

  • 1 cos lettuce
  • ¼ red onion (optional)
  • 1 avocado
  • 1 Lebanese cucumber

Dressing

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon GF white wine or red wine vinegar
  • ¼ teaspoon runny honey
  • ¼ teaspoon GF Dijon mustard

To Serve

  • 3 tablespoons roughly chopped basil leaves
  • 25g GF pine nuts

Steps

  1. Bring a large pot of salted water to the boil. Add spaghetti and cook for 7 minutes then add broccoli and cook for a further 3 minutes until bright green and both pasta and broccoli are tender.
  2. While pasta is cooking, prepare the rest of the meal. Thinly slice lettuce and red onion (if using); slice avocado; cut 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.
  3. Heat a drizzle of olive oil in a large (preferably non-stick) fry-pan on medium heat. Cook onion for 2–3 minutes until softened. Add garlic and cook a further 1 minute. Add stock and passata and bring to a simmer. Add sour cream and stir to combine.
  4. Reserve ½ cup pasta water then drain pasta and broccoli and add to pan with pasta sauce. Add parsley and cheese 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.
  5. Toss salad with dressing just before serving and season to taste with salt and pepper.
  6. To serve, divide creamy tomato and basil spaghetti between plates and serve salad on the side. Garnish with basil and pine nuts.

Nutritional Information

Energy 2414 kj
577 kcal
Protein 20.5g
Carbohydrate 59.8g
Fat 26.2g