Creamy Tomato Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups 200 grams whole wheat pasta (penne or similar shapes)
- 1 tbsp extra virgin olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 can chopped tomatoes (or 1 cup fresh chopped tomatoes)
- Β½ cup 120 ml heavy cream (I used soy cream)
- 3 tbsp fresh basil leaves (chopped)
- 1 tsp salt
- ΒΌ tsp black pepper
Method
- Cook the pasta in salted water until al dente (about 10 minutes) or according to the package instructions.
- Meanwhile, in a pot, heat olive oil and saute the onion until it's soft and translucent. Add the garlic and cook until fragrant. Add chopped tomatoes, season with salt and pepper and cook for 4-5 minutes. Reduce the heat to low, and stir in the cream.
- Drain pasta and toss it gently with the sauce and basil leaves. Serve warm and enjoy!