10-Min Creamy Sun-Dried Tomato Pasta

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil half a kettle

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat

Once hot, add the pine nuts and cook for 1-2 min or until toasted

Once toasted, transfer them to a bowl and set aside for later

Whilst the pine nuts are toasting, halve the cherry tomatoes

Dissolve the sun-dried tomato paste and coconut yoghurt in 300ml [500ml] boiled water – this is your sun-dried tomato stock

Return the pan to a medium-high heat

Add the sun-dried tomato stock, halved cherry tomatoes, quick-cook amorini and a generous pinch of salt and give everything a good mix up

Cook, covered, for an initial 2 min

Meanwhile, drain and rinse the cannellini beans

Wash the baby leaf spinach

Add the drained cannellini beans and washed spinach to the pan and stir it all together

Cook, covered, for 3 min further or until the pasta is cooked through – this is your creamy sun-dried tomato pasta