Mimi Harrison's Kale pesto spaghetti with roasted tomatoes

Beat the Budget’s Kale pesto spaghetti with roasted tomatoes

Cashews add creaminess to this veggie pesto, served with pasta and cherry tomatoes

, 17 August 2020

(10 votes)

Beat the Budget’s Kale pesto spaghetti with roasted tomatoes

  • 30 Mins

  • Serves: 4

  • Price: 75p per serving

Nutritional Info
Each 280g serving contains

  • Energy

    2132KJ

    510KCAL

    26%

  • Fat

    22.4g

    high

    32%

  • Saturates

    3.1g

    low

    16%

  • Sugars

    4.8g

    low

    5%

  • Salt

    0.06g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 761kJ/182kcal.
Ingredients
  • 200g cherry tomatoes, halved
  • 4 large handfuls, sliced curly kale, washed and tough stems removed
  • 100g unsalted cashews, pre-soaked in lukewarm water for 1hr
  • 1 handful basil leaves
  • 2 cloves garlic
  • 280g spaghetti
  • STORE CUPBOARD
  • 3tbsp rapeseed oil
Method

  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Put the tomatoes on a baking tray, drizzle with 1tsp of the oil and stir to coat well. Pop in the oven for 25 mins.

  • Meanwhile, blanch the kale; add to a pan of boiling water for 30 secs; drain.

  • Blend the kale, cashews, basil, garlic, remaining oil, and 3-4tbsp water until smooth and combined.

  • Cook the spaghetti according to the pack instructions minus 2 mins. Drain, reserving a mug of the cooking water.

  • Return the pasta to the pan on a low heat. Stir in the pesto, thinning with a little pasta water if needed. Cook for 2 mins or until heated through.

  • Divide between 4 plates. Top with the roasted cherry tomatoes to serve.