Roasted tomato and broccoli pasta

Method

Preheat the oven to 200°C/180°C Fan/Gas mark 6.

Put the whole peeled garlic cloves and whole cherry tomatoes on a baking tray. Add the sprigs of thyme, drizzle with the tablespoon of olive oil and mix well to evenly coat the tomatoes and garlic.  Place in the preheated oven and roast for 25-30 minutes until the tomatoes have blistered and a little coloured, remove from the oven and set aside. Once cooled, remove the garlic cloves and finely chop or mash.

Meanwhile, bring a large pan of water to the boil and cook the pasta to pack instructions. Add the broccoli florets for the last 3 minutes of cooking time, then drain and set aside.

In a dry non-stick pan on medium to high heat, quickly toast the pine nuts until golden, remove from the heat and pour into a container to cool.  Place the pan back on the heat and add the cashews and almonds and toast until lightly golden, remove from the heat, pour into a container to cool before roughly chopping and mixing with the pine nuts.

In a large deep saucepan, heat 2 tbsp of oil over a medium heat and add the onion. Gently fry for 5-8 minutes until softened and a little coloured. Add the chilli flakes and flour and fry for a few minutes until bubbling.

Remove from the heat, add the chopped or mashed roasted garlic and stir well. Gradually incorporate the Alpro Oat Unsweetened drink by adding just a little at a time and stirring well after each addition to combine to a smooth paste.  Once all the Alpro Oat Unsweetened has been incorporated, place the pan back onto a medium heat and stirring continuously bring to a simmer and cook for a couple of minutes until the sauce is thick. Season with a small pinch salt, some ground pepper and a squeeze of lemon.

Assemble your dish.  Toss the cooked spaghetti and broccoli through the bechamel sauce. Top with the roasted tomatoes, toasted nuts, a handful of fresh basil and drizzle with the 1 tbsp olive oil.