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Creamy tomato and chilli pasta 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


  • 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

  • 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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