This vibrant, sun-drenched vegan roasted tomato spaghetti recipe delivers big, bold flavours, but it’s ready in just 30 minutes. Sweet roasted tomatoes, jammy leeks and a punchy tomato tapenade come together to create a rich, rustic sauce, finished with a crunchy olive and parsley crumb. This recipe carries our Eat Well health seal of approval, so you know it’s a healthy choice – win-win.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
3
M&S Remarksable Value leeks, thinly sliced
1 pack
(220 g)
(220 g)
M&S Collection piccolini vine tomato
60 g
M&S white breadcrumbs
70 g
M&S pitted black hojiblanca olives, drained, finely chopped
15 g
flat leaf parsley, finely chopped
1 jar
(140 g)
(140 g)
M&S olive, sundried tomato and caper tapenade
350 g
M&S Remarksable Value Italian spaghetti
Nutrition per serving
Calories
666kcal
Fat
21.1 g
Saturates
2.4 g
Sugars
15.0 g
Salt
791.1 mg
