May 28, 2020
Serves: 1 Cooks In: 10 minutes


  1. Cook the pasta as per the instructions on the packet, but minus a minute so it’s still a little al dente. Once cooked drain and place back in the pan.
  2. Grab yourself a blender cup and pop in the sun-dried tomatoes, almonds, tomato puree, apple cider vinegar, garlic cloves, almond milk and a pinch of salt. Blend until smooth.
  3. Pour the sauce into the pan with the pasta and the spinach. Heat everything through wilting the spinach as you go and stirring the pasta occasionally as you.
  1. Then you’re ready to serve! Enjoy!


🍅¾ cup uncooked pasta per person (I use brown rice pasta)

🍅3 sun-dried tomatoes per person

🍅Palm sized serving of almonds per person

🍅1 tbs tomato puree per person

🍅1 tbs raw apple cider vinegar per person

🍅2 roasted garlic cloves per person

🍅½ cup almond milk

🍅1 handful spinach per person