
Veggie Spaghetti Parmesan Crunch
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Family Bag on Sunday, October 14, 2018.
This dish most recently appeared in My Family Bag on Sunday, October 14, 2018.
Ingredients
Spaghetti
- 1 broccoli
- 350g spaghetti
- 250g mushrooms
- 1 can cherry tomatoes
- 1 tsp sugar
- ½ punnet cherry tomatoes
- 100g garden pesto
Parmesan Crunch
- 25g sliced almonds
- 1 block finely grated Parmesan cheese
- ½ cup panko breadcrumbs
To Serve
- 1 bunch basil leaves, chopped (optional)
Have Handy
- Olive oil
Steps
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Prep broccoli Preheat oven to 200ºC. Bring a large pot of salted water to the boil. Cut broccoli into small florets and set aside.
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Make Parmesan crunch In a small bowl mix almonds, Parmesan and breadcrumbs. Spread in a thin layer on a lined oven tray and cook for about 7-10 minutes, or until golden and crisp. Set aside to cool, then break into smaller pieces.
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Cook pasta Cook pasta in boiling water for about 8 minutes, then add broccoli and cook a further 2 minutes until both are just tender. Reserve 1 cup of pasta water. Drain and return to pot with a drizzle of olive oil to avoid sticking.
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Cook mushrooms While pasta cooks, thinly slice mushrooms. Heat a drizzle of oil in a large fry-pan on high heat. Cook mushrooms for 3-4 minutes, or until tender.
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Make sauce Reduce heat to low, add canned tomatoes, sugar, salt and cook for 1-2 minutes, until sauce starts to thicken. Add cherry tomatoes, garden pesto and ¼ cup of reserved pasta water. Remove from heat, toss with pasta and broccoli to combine. Season to taste.
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To serve Divide pasta between plates, top with Parmesan crumb and basil.
Nutritional Information
Energy |
2145 kj 513 kcal |
---|---|
Protein | 22.5g |
Carbohydrate | 62.5g |
Fat | 20.3g |