Roast Tomato Spaghetti

Serves 4. Ready in 45 minutes.

Ingredients

• 16 cherry tomatoes

• 1 cup spinach

• 1/2 cup cottage cheese

• 1/4 cup sour cream

• 1 tablespoon olive oil

• 1 teaspoon chilli

• 1 teaspoon oregano

• 1 teaspoon paprika

• 1 teaspoon parsley

• Salt and pepper to taste

• 300g spaghetti

Method

1. Preheat oven to 180 degrees. Place tomatoes in a baking dish, drizzle with oil and season with oregano, chilli, salt and pepper. Roast in the oven for 20 minutes. Alternatively, add to an air fryer for 6-8 minutes, shaking reguarly.

2. Boil water in a large pot, adding a dash of olive oil. Once boiled add spaghetti and cook for 8 minutes or until ready, stirring regularly. Drain water and set aside.

3. Take tomatoes from the oven and place in a saucepan on medium heat, pour any oil and seasoning from the baking dish into the saucepan. Add parsley, paprika, cottage cheese and sour cream and combine. Reduce heat and let simmer for 10 minutes, stirring as needed.

4. Add the spaghetti to the pan and mix well with the tomato mixture. Simmer for a further 5 to 10  minutes stirring as needed.

5. Dice spinach and add to the pan, combine well and then serve.

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Notes

• To save time, try browning tomatoes in the pan instead of roasting or add to an air fryer for 5-10 minutes.

• Try swapping spaghetti for squash spaghetti for extra vegetables and a different flavour!

NUTRITION

Calories: 350 (Kilojoules: 1467)

Protein: 14g

Fat: 11g

Saturated Fat: 5.5g

Carbs: 45g

Fibre: 4g