Creamy Tomato Pasta
This slimming friendly Creamy Tomato Pasta is one of THE easiest pasta dishes to make for dinner, great for calorie counting or plans like Weight Watchers!
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NutritionPer Serving
- Calories468
- Carbs72g
- Protein23g
- Fat5.8g
- Saturates2.3g
- Sugars25g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Creamy Tomato Pasta is tasty, adaptable, and takes less than 30 minutes to make. You get the pasta boiling and the sauce bubbling, ready to combine at the end for delicious tomatoey goodness in less than half an hour: ideal after a long day!
It’s also ridiculously creamy, and just our kind of pasta dish. When we had our restaurant, we’d make this often for our staff dinner as it’s indulgent without needing lashings of cream.
We love to add some smoked salmon to our Creamy Tomato Pasta, or you could even add chicken, fresh salmon or tuna if you fancy a change!
Like your Creamy Tomato Pasta with a bit of spice? Just add some chilli!
What diets is this Creamy Tomato Pasta suitable for?
This Creamy Tomato Pasta recipe can be made suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;
- Stock cubes
- Worcestershire sauce
- Pasta
You can make this dish vegetarian by using veggie equivalents for Worcestershire sauce such as Henderson’s Relish.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Creamy Tomato Pasta?
You don’t need much to make this Creamy Tomato Pasta, just simple and wholesome ingredients that you can pick up at your local supermarket.
We like to use Philadelphia Lightest as it is super low in Points and calories, but more importantly, it doesn’t split when heated.
You could use quark in this Creamy Tomato Pasta if you like, but it might split.
You can also use which ever dried pasta you like! We used the classic penne shape for this Creamy Tomato Pasta, but try it with fusilli, twists, or even spaghetti!
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A large saucepan is really useful for any pasta recipe – and you can pick one up from most large supermarkets or over on Amazon!
A sharp knife is essential when chopping tough veggies like carrots. Keep it sharp, and it will last you for years!
How many calories are in this Creamy Tomato Pasta?
This Creamy Tomato Pasta is a proper comforting and rich meal – it would be so good to serve when you’ve got friends or family over.
It has 468 calories per portion which means it falls into our Weekly Indulgence recipe category. You could always save on calories by cutting the portion size in half and serving with a crisp, fresh salad.
This Creamy Tomato Pasta is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Cook the pasta according to packet instructions. Whilst that cooks – continue with the steps!
Step 2
Place the stock pot and stock cube in a cup, and cover with the 150ml of boiling water. Stir and set aside.
Step 3
Spray a large pan with low calorie cooking spray and gently heat. Fry off the onion, garlic, carrot, mushrooms and celery until the onion softens.
Step 4
Add the chopped broccoli stems and a dash of Worcestershire sauce. Stir well.
Step 5
Add whatever meat or fish that you’re using, and fry for 5 minutes. You can add some extra vegetables for a vegetarian version.
Step 6
Make a well in the center of the pan, and place the Philadelphia Lightest in there. Stir well until the Philly melts.
Step 7
Add the tinned tomatoes, passata and the dissolved stock that you prepared earlier. Stir well.
Step 8
Add the peppers, broccoli and let simmer for 5-10 minutes until the broccoli softens. Check the meat or fish is cooked.
Step 9
Add the pasta to the pan (or bowl if your pan isn’t big enough). Stir well and serve!
How do you know when the Creamy Tomato Pasta is cooked?
Your meat will be browned, the vegetables and pasta will have softened, and the Philly cheese will have melted into the creamy sauce.
It will take about 15 minutes over a medium heat on the hob.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Creamy Tomato Pasta in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Creamy Tomato Pasta in the fridge for approximately 3 days or so.
Can I freeze this Creamy Tomato Pasta?
Yes you can! We like to freeze the sauce and cook the pasta fresh, but you could freeze both if you want.
Please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Creamy Tomato Pasta?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Creamy Tomato Pasta
This slimming friendly Creamy Tomato Pasta is one of THE easiest pasta dishes to make for dinner, great for calorie counting or plans like Weight Watchers!
-
Prep Time
15 MINS
-
Cook Time
15 MINS
- KCals 468
- Carbs 72G
Instructions
- Cook the pasta according to packet instructions. Whilst that cooks - continue with the steps!
- Place the stock pot & stock cube in a cup, and cover with the 150ml of boiling water. Stir and set aside.
- Spray a large pan with low calorie cooking spray and gently heat. Fry off the onion, garlic, carrot, mushrooms and celery until the onion softens.
- Add the chopped broccoli stems and a dash of Worcestershire sauce. Stir well.
- Add what ever meat or fish that you're using, and fry for 5 minutes. You can add some extra vegetables for a vegetarian version.
- Make a well in the center of the pan, and place the Philadelphia Lightest in there. Stir well until the Philly melts.
- Add the tinned tomatoes, passata and the dissolved stock that you prepared earlier. Stir well.
- Add the peppers, broccoli and let simmer for 5-10 minutes until the broccoli softens. Check the meat or fish is cooked.
- Add the pasta to the pan (or bowl if your pan isn't big enough). Stir well & serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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34 comments
See what others have to say
TeresaSaturday 10th June 2023
On the ingredients it says tin of tomatoes, what size tin please
SharonWednesday 18th October 2023
Hi Teresa, thanks for pointing this out, I have amended the recipe to state a 400g tin of chopped tomatoes.
SammyTuesday 19th May 2020
Iv just made this smells amazing. Iv blended the sauce tho for my 3 kids as I always find a mushroom or pepper on the side of the bowl when ever I make pasta ?
Also froze 2 pots of sauce for another day as it makes quite alot!
Steve CowderoyTuesday 19th May 2020
Hi Sammy, so glad you have enjoyed this recipe, nice idea to blend the sauce for the children. Thanks for getting in touch with us and keep up the good work.
RebeccaMonday 20th January 2020
Which stock should be used? Veg?
Sharon FitzpatrickFriday 8th May 2020
Hi Rebecca, thanks for your question. This recipe uses a vegetable stock cube and a vegetable stockpot. Hope you enjoy making this recipe!
JadeSaturday 4th January 2020
Hi. What stock pot and cube should be used please? Thanks
Sharon FitzpatrickThursday 14th May 2020
Hi Jade, we used a vegetable stock pot and a vegetable stock cube in this recipe.Hope you enjoy making this dish!
Tori BThursday 2nd January 2020
Made this today and as a family we loved it. Really easy to make. Very delicious and there was a potion left over even though we had slightly larger portions than usual 🙂
Only thing I would suggest is corn flour. Just to thicken up the sauce. Tomorrow night chicken and Pepsi max.
Holly LevellTuesday 2nd June 2020
Hi Tori, so glad you enjoyed the Creamy Tomato Pasta! You could try simmering the sauce for slightly longer to thicken the sauce too.
Sarah NelsonWednesday 20th February 2019
What stock pot and stock cube should be used? Veg?? Thanks!
TessaDMonday 18th February 2019
Hi I’ve just made this using chicken, sweetcorn, red peppers and red onion. Yes it does make a lot of sauce but my god is it amazing. I’ve had it for tea and will be taking it for lunches this week
Carol AnnTuesday 12th February 2019
hi, can you swap the Philadelphia for light mozzarella
RoseTuesday 15th January 2019
Hi. Have just made this for lunches. Will it last a couple of days and is it ok to have cold?
Samantha StokesWednesday 9th January 2019
I don’t have any passata, can i use tomato puree or 2 tina of tomatoes?
John pThursday 3rd January 2019
Hi, I was thinking of having this for my dinners through out the week, will it be okay left in the fridge for the week and reheated each day ? Thanks
NoemiSaturday 10th November 2018
Hi there can I use Quark instead of the Philadelphia? Thanks
StephTuesday 31st July 2018
Made this tonight and could have fed the entire Eurpean continent there was loads! Sauce was so watery, had to thicken up with cornflour. Next time can I put just passata in it? I feel that would have been better? Yummy once the sauce was thicker
AbbeySaturday 16th June 2018
Hi, I have made way too much! I’ve made it with tuna, could I fridge it and eat it cold the following day?
McBirdyFriday 16th March 2018
Hi, this looks lovely. I’m going to try it but I just have a couple of questions. If I use Salmon in this dish, do you think vegetable stock will be ok? And also, what’s the difference between stock pots and stock cubes? I mean, if I didn’t have a stock pot, how many stock cubes would you recommend I use? Just the two, or more? Any advice gratefully received 🙂
TrishFriday 16th March 2018
I don’t like veg stock or Philadelphia can I use ham stock and laughing cow light triangles.
Trish
BeckyWednesday 28th February 2018
Could you use Creme fresh instead of Philli?
GaedyMonday 26th February 2018
Hi, this looks lovely but what could I replace the mushrooms with? Absolutely hate them! Thanks
Anne DonnellyTuesday 13th February 2018
HI, I’ve made this a couple of times now and add some chilli flakes to give it a little kick. I love the taste and the amount of veg I’m getting but my sauce seems a lot more liquid than what’s shown in the pictures. I have followed the recipe to the letter. Have I misread the ingredients? 150mls of water, pasata and a tin of tomatoes still isn’t reducing down after 40mins cooking. Am I doing something wrong? Thanks Anne
KarlMonday 5th February 2018
Hi,
Just wondering do you have to use both a stock pot and stock cube does this not make the salt content high?
JayneFriday 12th January 2018
Thanks for that. I made it using less than a tablespoon of cheese anymore would have been too much. Really loved it will try Fromage next time and will grate carrot. Had with wholemeal pasta. A real hit. Thank you. Trying a curry tomorrow.
JayneThursday 11th January 2018
Hi
I’m going to make this tonight only my husband doesn’t eat cheese. Could I substitute either fromage fraise or natural yogurt instead of Philadelphia. If there is no cheese taste I could add the cheese and he won’t know haha, but if too cheesy then it would be a waste
KerryWednesday 3rd January 2018
Do you think you could replace the Philadelphia
With tomato quark?
LollyWednesday 22nd November 2017
My bad! I didn’t read the blurb, apologies, I do just skip to the recipe!
KarenTuesday 21st November 2017
Just made this for the first time… it’s delicious . Added chicken and swapped celery for leeks as I had no celery. Definitely making this again and will be added to my staple quick tea recipes.
Love your pages and posts guys!
Keep up the good work
Oops sorry no time for pic….. was to tempting to just tuck in !
NathalieMonday 20th November 2017
This was a time friendly, family meal triumph – I added some chopped bacon medallions and some left over chicken to add a bit of protein – it was given a unanimous thumbs up from my team of ‘experts’. Thank you.
MelissaSunday 19th November 2017
Amazing meal! I’ve only just become a SW member and my partner absolutely loved this meal tonight. I forgot the broccoli so used some from a microwave pack that I had in the fridge ????. I will defiantly try this with chicken next time. I added sweetcorn on the side and a cheeky bit of garlic bread.
Im having the hunters chicken tomorrow night and the bannana and peanut butter cakes making with daughter tomorrow day. Thanks for an amazing site ????????????
ClaireMonday 13th November 2017
Hubby made this tonight….really watery! Followed it to the letter. What do we do to make it thicker? Oh, method mentions celery but not in ingredients list…
Hollie PayneTuesday 31st October 2017
Hi there. This looks lovely. What flavour stock pot and stock do we need to use.
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