Creamy Green Veg and Pesto Pasta with Roasted Tomatoes
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Green Veg and Pesto Pasta in just 20 minutes for a delicious and speedy meal.
Prep: 20 mins
Cook: 20 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 125 gr baby plum tomatoes
- 2 garlic cloves
- 180 gr rigatoni pasta
- 10 gr vegetable stock paste
- 150 gr creme fraiche
- 120 gr peas
- 40 gr baby spinach
- 20 gr grated hard italian style cheese
- 32 gr fresh pesto
- 150 ml water for the sauce
- 0.5 tsp sugar
- 190 gr baby plum tomatoes
- 3 garlic cloves
- 270 gr rigatoni pasta
- 15 gr vegetable stock paste
- 225 gr creme fraiche
- 180 gr peas
- 100 gr baby spinach
- 40 gr grated hard italian style cheese
- 50 gr fresh pesto
- 200 ml water for the sauce
- 0.75 tsp sugar
- 250 gr baby plum tomatoes
- 4 garlic cloves
- 360 gr rigatoni pasta
- 20 gr vegetable stock paste
- 300 gr creme fraiche
- 240 gr peas
- 100 gr baby spinach
- 40 gr grated hard italian style cheese
- 64 gr fresh pesto
- 250 ml water for the sauce
- 1 tsp sugar
Instructions
- a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Halve the baby plum tomatoes.
c) Peel and grate the garlic (or use a garlic press). - a) Pop the tomatoes onto a piece of foil.
b) Drizzle over some olive oil. Season with salt, pepper and the sugar (see pantry for amount).
c) Fold the foil, sealing on all sides to create a parcel, then place onto a small baking tray.
d) When the oven is hot, roast the tomato parcel on the top shelf until softened, 12-15 mins. - a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.
b) Cook until tender, 12 mins. - a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, add the garlic and stir-fry for 1 min.
c) Stir in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil, then simmer until slightly reduced, 1-2 mins.
d) Once reduced, stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed. - a) Once cooked, drain the pasta in a colander, then add to the pan of creamy sauce along with the peas and heat through for 1-2 mins.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Stir through the cheese, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. - a) When everything's piping hot, spoon the creamy veg pasta into your bowls and drizzle over the fresh pesto.
b) Carefully remove your roasted tomatoes from the foil and serve them on top.
c) Spoon over the tomato juices from the parcel to finish.
Enjoy!