Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Creamy tomato and chilli pasta recipe

42 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
Healthy
Vegetarian

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)

If you haven't got tagliatelle, try using spaghetti or linguine

Each serving contains

Energy
1645kj
389kcal 19%
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

Method

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.
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