-
-
Add this recipe to your binder
This recipe is in your binder
-
Creamy tomato and chilli pasta recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
42 ratings
This delicious dinner is ready in minutes and combines juicy tomatoes, spinach, and fiery chilli, with tagliatelle pasta and a creamy sauce. See method
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 1 large red chilli, sliced (and deseeded for a milder version)
- 250g cherry tomatoes, halved
- 250g (8oz) frozen leaf spinach
- 300g tagliatelle
- 100g light cream cheese
- green salad (optional)
If you haven't got tagliatelle, try using spaghetti or linguine
Each serving contains
-
Energy
1645kj
389kcal
19%
-
Fat
10g
15%
-
Saturates
3g
15%
-
Sugars
9g
10%
-
Salt
0.3g
4%
of the reference intake
Carbohydrate 64.8g
Protein 13.2g
Fibre 6g
Method
- In a frying pan, heat the oil over a low heat. Add the garlic and chilli and cook for 3 minutes, or until softened. Add the tomatoes and spinach; season. Cover the pan, turn the heat to high, and cook for 7-9 minutes, until the spinach has defrosted. Meanwhile, cook the pasta in boiling water following packet instructions. Drain, reserving 150ml (1/4pt) of cooking water.
- Remove the frying pan from the heat and stir in the cream cheese. Add the pasta to the pan with a splash of cooking water; this will give you a glossy sauce.
- Toss the pasta with the sauce, adding the reserved water to loosen it. Season to taste and serve with a green salad on the side, if you like.
See more Pasta recipes