Creamy Sundried Tomato Spaghetti

Limahl Asmall

28.09.2017

"Ready in minutes, simply whizz up the sundried tomato sauce using a hand-held stick blender or food processor. If you want to make this a meat dish you can swap the mushrooms for cooked chicken."

Cook Time: 20 mins | Servings: 2 | Difficulty: easy

INGREDIENTS

SWAP SHOP

1/2 chicken stock cube

1/2 vegetable stock cube

150g cream cheese

150g ricotta cheese

1 clove garlic

10 sundried tomatoes

120g pitted kalamata olives

1 tsp lemon zest

1/2 tsp mixed herbs

1/2 tsp dried oregano

pinch salt and pepper

2 portions spaghetti

2 portions pasta

1 bsp olive oil

150g mushrooms, chopped in 1 cm slices

125g cherry tomatoes, halved

2 handfuls spinach

1 handful basil

METHOD

Bring a kettle of water to the boil.
Prepare the sauce using a food processor or stick blender placed into a deep bowl. Add the chicken stock cube, cream cheese, garlic, chopped sundried tomatoes, lemon zest and mixed herbs. Season well with salt and pepper then blitz until almost smooth.
Pour 100ml boiling water into a deep pot, and add the spaghetti and a pinch of salt Cook for 10–12 minutes until al dente.
Meanwhile, add the olive oil to a large, non-stick frying pan and sauté the over a medium heat for 2–3 minutes. Add the spinach, turn the heat off and leave to wilt.
Once the spaghetti is cooked, drain it but reserve 5 mm water at the bottom of the pot. Add the wilted spinach and mushrooms and sundried tomato sauce and mix together. Serve immediately.

ADDITIONS

1 chicken breast, diced and pan-fried until cooked.

NOTES

The sauce can be kept in the fridge for 3-4 days and added to cooked spaghetti at any time. It's best eaten fresh.