Super Light Veggie Spaghetti
with Tomatoes, Capers, Rocket and Hazelnuts
- Hazelnuts
- Nuts
- Sulphites
- Pecan Nuts
- Pistachio nuts
- Almonds
- Brazil nuts
- Cashew nuts
- Macadamia Nuts
- Nuts
- May contain traces of allergens
Ingredients
25 grams
Hazelnuts
(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)
15 grams
Capers**
150 grams
Tenderstem® Broccoli
1 unit(s)
Echalion Shallot
200 grams
Spaghetti
200 grams
Cherry Plum Tomatoes
½ bunch(es)
Chives
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
6 grams
Basil
Not included in your delivery
1 tbsp
Oil for the Sauce
Instructions
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Cut the tenderstem broccoli in half lengthways. Pick the basil leaves from their stalks and roughly chop (discard the stalks). Chop the chives into 2cm long pieces.Crush the hazelnuts with the bottom of a saucepan. Tip: Do this with the nuts in the sachet. Pop a large saucepan of water onto boil. We will use it later for the pasta.
Heat the olive oil (see ingredients for amount - we're counting calories here!) in a saucepan over medium heat. Add the shallot, garlic and cherry tomatoes. Cook and stir until the shallots have softened and the tomatoes are beginning to split and break down, 5-6 mins.
When the water for the pasta is boiling, add a good pinch of salt and the spaghetti (see ingredients for amount - remember the calories!). Stir then cook until the pasta is tender, 11 mins.
While the pasta cooks, add the balsamic vinegar to the tomatoes, cover the pan with a lid and lower the heat. Cook until the tomatoes have collapsed, another 6-7 mins. Remove the lid, stir in the basil and capers. Add a splash of the pasta cooking water to loosen it up and season to taste with salt and pepper. Keep to one side.
When the pasta has 3 mins left to cook, add the tenderstem to the pan with the pasta and cook until the tenderstem is soft enough to eat, 3 mins. Drain in a colander and get ready to serve.
Reheat the tomato and caper sauce if necessary and then add the drained pasta to the pan. Add the chives and toss to combine. Taste and season again with salt and pepper if necessary. Share between your bowls and top with rocket and a sprinkle of hazelnuts. Enjoy!
