Creamy Tomato Pasta

Creamy Tomato Pasta

Blood Sugar: 15Servings: 4Preparation Time: 20minMeal Category: Lunch
Micronutrients:CalciumVitamin AMagnesium

Macronutrients per 100g

Energy
151kcal
Sugar
4g
Fat
4g
Fiber
2g
Sat fat
2g
Protein
5g
Carbs
25g
Sodium
117mg

Ingredients

250g / 9oz Dried pasta, 500g / 1lb 2oz Rustic crushed tomatoes or good-quality passata, 1 tbsp Tomato purée (paste), 1 tsp Dried basil, 1 tsp crushed Garlic granules or 1 garlic clove, 1 tsp Smoked paprika, 1 low-salt Vegetable or chicken stock cube, 150ml / 5.07fl oz Single (light) cream, to taste Freshly ground black pepper

Preparation

1. Bring a pan of water to the boil and add 250g/9oz dried pasta. Cook according to the packet instructions. 2. Meanwhile, in a separate lidded saucepan, add 500g/1lb 2oz rustic crushed tomatoes, 1 tbsp tomato purée, 1 tsp dried basil, 1 tsp garlic granules, 1 tsp smoked paprika, and crumble in 1 low-salt vegetable or chicken stock cube. Add freshly ground black pepper to taste. 3. Stir and bring to a gentle simmer, half-covering with a lid to allow it to reduce. 4. Simmer the sauce for 4 minutes, then add 150ml/5.07fl oz single (light) cream, stir, and place the lid back on. Let the sauce simmer for another 4 minutes until the pasta is cooked. 5. Drain the pasta and stir it through the sauce. Serve with an extra grinding of black pepper.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
28% of RDI
Vitamin C
6% of RDI
Omega 3
3% of RDI
Vitamin A
38% of RDI
Calcium
42% of RDI
Folate
13% of RDI

Good to know

This recipe makes a big batch of sauce, so if you prefer your pasta dishes to be a little more dry, freeze one-third of the sauce for up to 3 months. Defrost and warm up until piping hot.

How to Prepare

1. Bring a pan of water to the boil and add 250g/9oz dried pasta. Cook according to the packet instructions. 2. Meanwhile, in a separate lidded saucepan, add 500g/1lb 2oz rustic crushed tomatoes, 1 tbsp tomato purée, 1 tsp dried basil, 1 tsp garlic granules, 1 tsp smoked paprika, and crumble in 1 low-salt vegetable or chicken stock cube. Add freshly ground black pepper to taste. 3. Stir and bring to a gentle simmer, half-covering with a lid to allow it to reduce. 4. Simmer the sauce for 4 minutes, then add 150ml/5.07fl oz single (light) cream, stir, and place the lid back on. Let the sauce simmer for another 4 minutes until the pasta is cooked. 5. Drain the pasta and stir it through the sauce. Serve with an extra grinding of black pepper.

Good to Know

This recipe makes a big batch of sauce, so if you prefer your pasta dishes to be a little more dry, freeze one-third of the sauce for up to 3 months. Defrost and warm up until piping hot.

Share:
← Back to All Recipes