Creamy tomato and chilli pasta recipe

18 ratings

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


  • 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 (3 1/2oz) light cream cheese
  • green salad (optional)

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    3g 15%
  • Sugars

    9g 10%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 64.8g Protein 13.2g Fibre 6g


  1. In a frying pan, heat the oil over a low heat. Add the garlic and chilli and cook for 3 minutes, or until softened. Add the tomatoes and spinach; 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.
  2. 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.
  3. 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.

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