This vegetarian spaghetti is one of our favourites. Very easy to make and super tasty. Try for yourself!
makes: 4 servings
prep time: 15 min
cook time: 45 min
total time: 1h
- olive oil
- bunch of fresh thyme
- 4 cloves of garlic
- 1 fresh red chili
- 1 lemon
- 500g ripe mixed-coloured cherry tomatoes
- 250g best-quality ricotta cheese (or opt for a vegan cheese, or a cashew ricotta – recipe up soon)
- (spelt) spaghetti
- 4 handfuls of rocket
- balsamic vinegar
Preheat the oven to 180°C. Pour 3 tablespoons of oil into a small bowl. Strip the thyme leaves into the oil. Peel the garlic, then finely slice it with the chilli and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper and mix together. Lay the cherry tomatoes in a baking tray. Rub the flavoured oil all over the ricotta and place in the centre of the tray, then gently rub the remaining oil over the tomatoes. Add a splash of water to the tray, place in the oven and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the packet instructions.
Lift the ricotta out of the tray. Add half a mug of pasta water to the tray and gently shake to loosen all the sticky goodness from the base. Drain the spaghetti and toss straight into the tray with a squeeze of lemon juice, season to perfection, then break that beautiful ricotta over the top. Sprinkle over the rocket, toss together well, then serve with a little drizzle of balsamic.
Based on a recipe by Jamie Oliver.