Tomato, Spinach & Basil Fusilli
This tomato, spinach, and basil fusilli is a fantastic family-friendly meal that’s especially great for kids. Packed with simple, wholesome ingredients and full of vibrant colours, it’s a fun and appealing way to get little ones excited about vegetables.
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
200g fusilli pasta
3 tbsp extra virgin olive oil
200g cherry tomatoes, halved
2 garlic cloves, crushed
2 tbsp tomato purée
200ml reserved pasta water
60g fresh spinach
A handful of fresh basil leaves
70g Parmesan cheese, grated (plus extra to serve)
Method
Cook the fusilli according to the package instructions. Reserve 200ml of the pasta water before draining.
In a large pan, heat the olive oil over medium heat. Add the cherry tomatoes and garlic, and cook for about 5 minutes until the tomatoes begin to soften.
Stir in the tomato purée, reserved pasta water, and spinach. Cook for another 5-8 minutes, allowing the sauce to reduce slightly.
Use the back of a spoon to gently press down on the tomatoes to release their juices.
Add the fresh basil and grated Parmesan. Stir until the cheese is melted and the sauce is well combined.
Toss the cooked fusilli into the sauce and mix until evenly coated.
Serve hot, garnished with extra basil leaves and a sprinkle of Parmesan.
