Broccoli Pesto and Sundried Tomato Corkscrew

Broccoli Pesto and Sundried  Tomato Corkscrew

Cooking time: 5 minutes, serves 4

  • 400g Vetta High Fibre Corkscrew Pasta
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon balsamic vinegar
  • ½ cup fresh basil leaves, torn
  • ¼ teaspoon sugar
  • Pinch of salt and pepper
  • ¾ cup low fat grated mixed cheese
  1. Cook pasta according to packet directions in a large pan of salted, boiling water.
  2. Meanwhile, heat oil in a large fry pan. Sauté garlic for 1 minute. Add tomatoes, tomato paste and sugar. Increase heat to high and cook for 3 minutes. Stir through vinegar, pepper, salt and basil leaves.
  3. Drain pasta well and tip the pasta into the tomato sauce. Stir through the cheese and serve.


    For a Baked Family Pasta:
    Follow all steps above. Instead of stirring the cheese through the pasta and tomato sauce; place pasta mix into a baking dish and scatter cheese on top. Grill for 4 minutes until cheese is melted and golden. Serve immediately.