Creamy tomato and chilli pasta recipe
This delicious dinner is ready in minutes and combines juicy tomatoes, spinach, and fiery chilli, with tagliatelle pasta and a creamy sauce.
See method- Serves 4
- 5 mins to prepare, 15 mins to cook
- 389 calories / serving
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)
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Shop ingredientsEach serving contains
- Energy
- 1645kJ 389.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 0.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 64.8gProtein 13.2gFibre 6.0g
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- In a frying pan, heat the oil over a low heat. Add the garlic andchilliand cook for 3 minutes, or until softened. Add the tomatoes andspinach; 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
