Open some jars, whiz up the contents and voila – a rich sun-dried tomato sauce that is perfect blended with spaghetti.
Ingredients
- 400g spaghetti
- 230g bought roasted red capsicum, drained
- 80g fat-free semi-dried tomatoes
- 40g (1/2 cup) shredded parmesan
- 45g (1/4 cup) pine nuts, toasted
- 1 garlic clove, finely crushed
- 60ml (1/4 cup) olive oil
- 1/2 cup shredded fresh basil
- Finely grated parmesan, to serve
- Fresh basil leaves, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Step 2Meanwhile, process the capsicum, semi-dried tomatoes, parmesan, pine nuts and garlic in a food processor until well combined. With the motor running, gradually add the oil in a thin, steady stream until combined.
- Step 3Add pesto and shredded basil to the pasta. Toss to combine. Sprinkle with parmesan and basil leaves.
- Low sodium
- Low sugar
- Vegetarian
Nutrition
2795 kj
Energy
28g
Fat Total
5g
Saturated Fat
8g
Fibre
20g
Protein
9mg
Cholesterol
171.89mg
Sodium
9g
Carbs (sugar)
80g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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