Caramelised Onion & Garlic Pasta with Spinach
Serves: Serves 2 (each serving contains approximately 480 kcal)
(Approx kcal per serving)
1 small red onion
1 garlic clove
20 baby plum or cherry tomatoes
1 tablespoon softened butter (15g)
¼ teaspoon dried chilli flakes
100g wholewheat spaghetti
2 tablespoons balsamic vinegar (30g)
2 tablespoons rapeseed oil (30g)
100g baby spinach leaves
2 tablespoons finely grated Gran Moravia cheese (vegetarian style Parmesan – 30g)
small handful fresh basil leaves
salt (optional) and freshly ground black pepper
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.
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.
Drain the spaghetti into a colander in the sink. Add the halved tomatoes with the vinegar and oil to the onion mixture and then toss with the pasta and spinach – the heat of the pasta will wilt the spinach immediately.
Divide between wide rimmed bowls and scatter over the cheese, then tear over the basil leaves to serve.