Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta.
Since you're getting an entire dinner meal out of this recipe (as opposed to just the main course or just a side), this is a completely reasonable amount of fat for dinner. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream. If you have any leftovers it makes a great cold pasta salad – just moisten with extra olive oil if needed. Brown your butter in a large pot or pan by simmering it over medium heat until it turns brown in color and has a deliciously nutty smell, about 5 minutes.4. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked.
Whisk your flour into your brown butter and heat until thickened to make a roux (delicious base for sauces and gravies made from butter and flour).6.
Add the smashed garlic, shredded carrots and kosher salt to your roux and cook for 2 minutes.7.
Serve your low fat vegetarian pasta topped with a few toasted sliced almonds and 1 T Parmigiano Reggiano per serving.
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