10 Minute Spaghetti Bolognese with Cherry Tomatoes and Parmesan
A firm favourite in every house! The bolognese sauce has already been prepared by the team over at Ipastai, who prepare traditional Italian dishes with the greatest care. This whole meal comes together in the time it takes to cook the pasta.
Number of servings
Ingredients
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180 Gram Spaghetti #5
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40 Gram Parmesan (Shaved)
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400 Gram Bolognese Sauce
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1 Cup Baby Spinach
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100 Gram Cherry Tomatoes
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1⁄2 Small Bunch Flatleaf Parsley
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Deepsided Pan
1 Prepare Ingredients
Bring a pot of salted water to the boil and add the spaghetti. Cook for 7-9 minutes or until al dente. Drain the pasta and set aside.
Tip! Al dente: still slightly firm to the bite. You can reserve some of the pasta liquid and add to to the bolognese if your sauce is looking too dry.
2 Heat Bolognese Sauce
Cut cherry tomatoes in half. Pick parsley leaves and roughly chop, discarding stems. In a deep sided pan on medium heat. Add bolognese sauce and cherry tomatoes, heat through until piping hot, about 4 minutes. Add spinach and pasta, stir until spinach is wilted and pasta is heated through. Season with salt and pepper to taste.
3 You Plate It
Divide pasta between bowls and garnish with parmesan and parsley. Enjoy!
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