Meat Free Monday One day a week can make a world of difference

Roasted Tomato and Broccoli Pasta

  • Serves: 4
  • Preparation: 5
  • Cooking: 45
  • Ready: 50

They say the secret’s in the sauce – and this one is deliciously creamy!


  • 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


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.

Additonal notes

Recipe courtesy of Alpro

Website: Alpro
Facebook: @AlproUK 
Twitter: @Alpro
Instagram: @Alpro

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