Spaghetti with Roasted Cherry Tomatoes, Garlic and Spinach ? by plantbased.traveler
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2 servings of spaghetti
(reserve 1 cup of pasta water)
three cups cherry tomatoes
three garlic cloves, thinly sliced
A very good drizzle of (garlic infused) olive oil
Just a few handful of child spinach

Sea salt to style
Recent basil
(Makes 2 servings)

Cook dinner pasta in keeping with bundle instructions. Go for bronze minimize spaghetti for those who can, it’s one of the best imo! Reserve 1 cup of pasta water earlier than draining.
Warmth up olive oil in a heavy backside pan with a lid or a Dutch oven.
When the oil is scorching, add cherry tomatoes, cowl them with the lid, and ‘pan roast’ them for five minutes. The tomatoes must be frivolously charred, burst, and have launched a few of their juices. Give them a further couple of minutes if wanted.
Add garlic and spinach, and stir all the things for 1-2 minutes.
Toss with spaghetti and about half cup of pasta water (extra to choice). Season to style with salt.
Prime with some recent basil, and luxuriate in!

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