Tagliatelle with tomato oregano sauce
Ready in around 20 mins
- Energy: 2987kj (713Kcal)
- Protein: 26g
- Carbohydrate: 77g
- Fat: 18g
- Contains: Milk, Gluten, Tree Nuts
BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
Roughly chop the coriander including the stalks. Place the black beans in a sieve and rinse under cold water. Drain well. Place the black beans in a bowl with the chickpea seasoning and mix with a fork, crushing some of the beans. Add 2-3 tbsps of water, half the coriander and the corn. Season with salt and pepper and mix well until combined.
1. TO COOK THE TAGLIATELLE:
Once the water is boiling add the wholemeal tagliatelle to the pot. Cook for 2-3 mins. Drain well into a colander and drizzle with olive oil to stop the tagliatelle from sticking.
2. TO COOK THE BROCCOLI NOODLES AND TOMATO SAUCE:
Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Once hot add the broccoli noodles and cook for 1-2 mins. Pour in the tomato and oregano sauce and cook for 1-2 mins. Add the tagliatelle and peas and cook stirring regularly for 1-2 mins. Fold through the baby kale and spinach until starting to wilt.
Spoon tagliatelle and tomato oregano sauce into bowls. Drizzle with feta drizzle and sprinkle with toasted pinenuts.
- 1 pack of wholemeal tagliatelle
- 1 pot of tomato and oregano sauce
- 1 pot of feta drizzle
- 1 sachet of toasted pinenuts
- 1 pot of peas
- 1 bag of broccoli noodles
- 1 bag baby kale and spinach