Sunbeam Cherry Tomato Pasta Inspired by Rapunzel
with pesto sauce and cheese
Linguine becomes the long and golden locks of Rapunzel in this tasty veggie dish.
Tags:
Family Friendly
•Quick
•Veggie
•Calorie Smart
•Climate Conscious
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
30 grams
Green Pesto
125 grams
Cherry Tomatoes
1 pack(s)
Passata
5 grams
Parsley
120 grams
Peas
50 grams
Grated Cheese
(Contains: Milk)
1 sachet(s)
Vegetable Stock
180 grams
Dried Linguine
(Contains: Wheat May be present: Mustard, Soya)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)2651 kJ
Energy (kcal)634 kcal
Fat17.2 g
of which saturates6.6 g
Carbohydrate90.3 g
of which sugars19.2 g
Dietary Fiber6.5 g
Protein23.5 g
Cholesterol0 mg
Salt2.62 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot (off the heat).
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Place a pan over high heat with a drizzle of oil.
- When hot, add the garlic and tomatoes and fry until fragrant, 2-3 mins.
3
- Add the passata, stock, peas, 50ml water (per 2P) and ½ tsp sugar (per 2P).
- Simmer until tomatoes have softened and sauce has thickened, 4-5 mins.
- Stir through the pesto, parsley and a knob of butter.
- Season to taste with salt, pepper and sugar.
- Add the cooked pasta to the pan and carefully toss to coat.
TIP: Add a splash of water if the sauce is too thick.
4
- Divide the cherry tomato linguine between bowls.
- Finish with a sprinkling of cheese.
Little Chef's TIP: Have kids help sprinkle the cheese over the sunbeam pasta.
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