Caramelised Onion & Garlic Pasta with Spinach
(Approx 570 kcal per serving)
150g wholewheat spaghetti
1 small red onion
1 garlic clove
20 baby plum or cherry tomatoes
1 tablespoon softened butter
¼ teaspoon dried chilli flakes
2 tablespoons balsamic vinegar
2 tablespoons rapeseed oil
100g baby spinach leaves
2 tablespoons finely grated Gran Moravia cheese (vegetarian style Parmesan – 10g)
small handful fresh basil leaves
salt (optional) and freshly ground black pepper
Bring a large saucepan of water to the boil with a pinch of salt, if using. Add the spaghetti and carefully swirl it around so that it softens and goes into the water. Cook for 10-12 minutes or until tender or according to the packet instructions.
Meanwhile, peel the onion, then cut in half and thinly slice. Peel the garlic and crush the flesh. Cut the tomatoes in half.
Melt the butter in a frying pan over a medium heat. Add the onion, chilli flakes and season lightly with salt, if using and pepper to taste. Sauté until the onion is tender. Stir in the garlic and reduce the heat to very low and cook for another 8-10 minutes until the onion is golden brown, stirring occasionally. Stir in the tomatoes, vinegar and oil, then tip in the spinach and fold in so that it wilts down.
Drain the spaghetti into a colander in the sink and then fold into the vegetable mixture. Divide between wide rimmed bowls and scatter over the cheese. Season with pepper and then tear over the basil leaves to serve.