Roasted cherry tomato and tarragon spaghetti

Roasted cherry tomato and tarragon spaghetti

SERVES 4. HANDS-ON TIME 10 MIN, OVEN TIME 15 MIN
•800g cherry tomatoes
•2 tbsp olive oil
•500g spaghetti or linguine
•100ml double cream (see Easy Swaps)
•Large handful fresh tarragon, chopped
•40g freshly grated parmesan (or vegetarian alternative)
•Heat the oven to 220°C/ / 200°C enthusiast / gas 7. Spread the berries on a tray, drizzle with olive oil and roast for 15 minutes until just charred.
•Meanwhile, cook the pasta according to the package instructions. Drain well and return to the pan, off the heat.
•Scrape the berries and any cooking juices to the pasta pan, then stir in the cream and the majority of the tarragon. Season and serve sprinkled with grated cheese and the remaining tarragon.
PER SERVING 438kcals, 19.5g fat (6.7g saturated), 17.1grams protein, 44.3g carbs (12.2g sugars),
•g salt, 8.4g fiber

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