Hidden Veg Pomodoro Fasta-Pasta
with Goat Cheese
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
This clever, speedy pasta sneaks in the good stuff while tangy goat cheese adds a touch of creamy indulgence to every saucy mouthful. Twirl your fork into this vibrant, veggie-packed bowl and enjoy a restaurant-quality feast before you’ve even had time to kick off your shoes.
Ingredients
1 sachet
Chilli Flakes
1 packet
Garlic Paste
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 sachet
Nan's Special Seasoning
1 packet
Parsley
1 packet
Snacking Tomatoes
1 packet
Soffritto Mix
1 packet
Passata
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook spaghetti in boiling water over high heat, until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients). Drain spaghetti, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook soffritto mix until slightly softened, 1-2 minutes. Add snacking tomatoes, stirring occasionally, until softened, 4-5 minutes.
• Add Nan’s special seasoning, garlic paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.
• Reduce heat to medium, then stir in tomato sugo, reserved pasta water and the brown sugar and simmer, until reduced, 1-2 minutes.
• Add cooked spaghetti, tossing to combine, 1 minute. Season to taste with salt and pepper.
• Divide hidden veg pomodoro pasta between bowls. Crumble over marinated goat cheese (including some of the oil) and tear over parsley to serve. Enjoy!
