Creamy Tomato Pasta
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 250 g dried pasta
- • 1 large onion (chopped)
- • 1 carrot (chopped)
- • 1 stick celery (finely chopped)
- • 2 cloves garlic (finely chopped or minced)
- • 150 g mushrooms (sliced)
- • 200 g broccoli (finely chop the stalks, and keep the heads separate)
- • dash Worcestershire sauce
- • 400g tin chopped tomatoes
- • 1 carton passata
- • 200 g Philadelphia Lightest
- • 2 bell peppers (sliced)
- • 1 vegetable stock pot
- • 1 vegetable stock cube
- • 150 ml water
- • low calorie cooking spray
Preparation Steps
Cook the pasta according to packet instructions. Whilst that cooks - continue with the steps!
Place the stock pot & stock cube in a cup, and cover with the 150ml of boiling water. Stir and set aside.
Spray a large pan with low calorie cooking spray and gently heat. Fry off the onion, garlic, carrot, mushrooms and celery until the onion softens.
Add the chopped broccoli stems and a dash of Worcestershire sauce. Stir well.
Add what ever meat or fish that you're using, and fry for 5 minutes. You can add some extra vegetables for a vegetarian version.
Make a well in the centre of the pan, and place the Philadelphia Lightest in there. Stir well until the Philly melts.
Add the tinned tomatoes, passata and the dissolved stock that you prepared earlier. Stir well.
Add the peppers, broccoli and let simmer for 5-10 minutes until the broccoli softens. Check the meat or fish is cooked.
Add the pasta to the pan (or bowl if your pan isn't big enough). Stir well & serve!