Pasta in cheese and tomato sauce
This dish is great because it’s comforting, rich and creamy. At the same time, it’s healthy and low in fat. You can make it with tinned tuna, roast chicken or keep it vegetarian.
Ingredients
50g dried short pasta per person – any shape you prefer
A tin of chopped tomatoes or the equivalent of fresh chopped tomatoes
A packet of Philadelphia with chives
Assorted vegetables i.e.
1 pepper, roughly chopped
A few mushrooms, sliced
1 handful of frozen sweetcorn
1 courgette, diced
Optional extras -
1 chili (finely chopped)
Fresh herbs (parsley, basil, oregano)
Method
Put the pasta into a pan of boiling, salted water and set the timer according to your packet instructions.
In a frying pan pour a splash of olive oil and add your chopped vegetables including the chili if you are using it. Fry them for a few minutes until they start to become tender.
Add the tin of tomatoes at this stage, followed by a tablespoon of cream cheese. Taste and add extra cream cheese until you are happy with the flavour.
Add seasoning if necessary and allow the sauce to simmer, stirring occasionally as it thickens.
When the pasta is cooked, drain and add to the sauce mixture. If the sauce has become too thick add a little of the water that the pasta cooked in.
Lastly, stir in the fresh herbs, tuna or shredded roast chicken if you are using these.
Serve with a side salad, garlic bread or on it’s own with a big spoon!
Yum!
