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Eliche pasta with sun-dried tomato dressing

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Pasta coated in a healthy homemade pesto-style sauce.
Serves
3
Prep
5 minutes
Cook
10 minutes
Each 188g serving contains (excludes serving suggestion)
KCal
411
Carbs
55.1g
Fibre
4.4g
Protein
10.3g
Fat
15.6g
Saturates
2.10g
Sugars
2.1g
Salt
0.50g
Portion Fruit & Veg
0
Ingredients
Ingredients
225g eliche pasta
40g sun-dried tomatoes and 2 tbsp oil from the jar
1 anchovy fillet
1 tbsp capers
2 tbsp fresh parsley
Method
  1. Cook the pasta according to the pack instructions. Drain.
  2. Meanwhile, place all the remaining ingredients into a blender or food processor and blend for 30 seconds until combined but still retaining a little texture.
  3. Stir the sauce through the pasta and serve.
Chefs tips
  • You could use a mixture of fresh herbs, such as parsley, basil and mint, or coriander and chives.
  • Any shape of pasta is fine – try penne, farfalle or twists.
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