Roasted Tomato and Broccoli Pasta

Ingredients

• 4 garlic cloves
• 400 g cherry tomatoes
• few sprigs thyme
• olive oil
• 400 g spaghetti
• 400 g tenderstem broccoli
• 1 onion, finely chopped
• ½ teaspoon chill flakes
• 5 tablespoons plain flour
• 1 litre plant-based milk (e.g. Alpro Oat Unsweetened drink)
• ½-1 lemon, juice
• 50 g pine nuts
• 40 g cashew nuts roughly chopped
• 40 g almonds, roughly chopped

To serve

• large bunch of fresh basil leaves
• drizzle of extra virgin olive oil

Method

Preheat the oven to 200°C/400°F/gas mark 6. Put the garlic cloves and whole cherry tomatoes on a baking tray. Season with salt and pepper, thyme and toss through olive oil. Roast for 25-30 minutes until blistered and a little coloured, remove from the oven and set aside.

Meanwhile, bring a large pan of water to the boil and cook the pasta to pack instructions. Add the broccoli florets for the last 3 minutes of cooking time, then drain and set aside.

In a large deep saucepan, heat 2 tablespoons of oil over a medium heat and add the onion. Gently fry for 5-8 minutes until softened and a little coloured. Add the chilli flakes and flour and fry for a few minutes until bubbling.

Remove from the heat and gradually add the plant-based milk. Stirring all the time, then put over a medium heat and stir regularly until the sauce thickens and bubbles. Season with salt and pepper and a squeeze of lemon. Toast the pine nuts, cashews and almonds together until golden in a small non-stick frying pan.

Toss the spaghetti and broccoli through the sauce. Top with the roasted tomatoes, toasted nuts, a handful of fresh basil and drizzle of olive oil.