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!

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

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 in the blurb 👍

This Creamy Tomato Pasta is tasty, adaptable, and takes less than 30 minutes to make.

It’s once of those dishes where the sauce takes as long to make as the pasta takes to cook!

It’s also ridiculously creamy, and just our kinda pasta dish. When we had our restaurant, we’d make this often for our staff dinner.

It’s one of those dishes that you don’t mind cooking at the end of a long day, as it’s SO quick to make.

We’d usually make this Creamy Tomato Pasta with smoked salmon, but you can use chicken, fresh salmon, tuna, or just veggies if you like.

Like your Creamy Tomato Pasta spicy? Just add some chilli!

If you like this Creamy Tomato Pasta dish, you’ll love these recipes!

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.

This means it falls into our Everyday Light recipe category. You can find all of our other Everyday Light recipes here.

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. 

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

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.

What diets is this Creamy Tomato Pasta suitable for?

This Campfire Stew 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

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

You can make this dish vegetarian by using veggie equivalents for Worcestershire Sauce and stock, and leaving out the meat.

How Weight Watchers friendly is this Creamy Tomato Pasta recipe?

This dish is 8 Points for those following the WW plan.

As with a lot of pasta recipes, this Creamy Tomato Pasta has the potential to be high in Points when following Weight Watchers. However, this recipe has loads of zero Points foods which brings the value down.

You could even reduce the amount of pasta and increase the veg and fish to make it even lower in Points!

How to make Creamy Tomato Pasta

Making this dish is so so easy! Here’s a summary; 

  • 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.

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

  • Add the chopped Broccoli stems and a dash of Worcestershire sauce. Stir well.

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

  • 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.

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

  • Make a well in the centre of the pan, and place the Philadelphia Lightest in there. Stir well until the Philly melts.

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

  • 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.

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

  • Add the pasta to the pan (or bowl if your pan isn’t big enough). Stir well & serve!

Do you need any special ingredients to make Creamy Tomato Pasta?

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You don’t need much to make this Creamy Tomato Pasta!

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

Pretty much all you need is cream cheese, pasta, tomatoes and the meat of your choice!

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 will probably split.

Pasta wise – you can use which ever dried pasta you like! We used the Gigli shape for this Creamy Tomato Pasta, as sometimes I fancy a change from Fussili or Penne.

Like I said above, we used salmon to make this, but you can use chicken! Just use which ever stock pot & stock cube to match your meat or fish.

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 large saucepan is a must if you’re cooking our Farfalloni Con Funghi recipe too!

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.

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

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.

Some of you love this Creamy Tomato Pasta recipe!

Creamy Tomato Pasta | Slimming & Weight Watchers Friendly
One of our Instagram followers @laurasally_sw made this dish and loved it!
Creamy Tomato Pasta | Slimming & Weight Watchers Friendly
Another of our Instagram followers @norwichmummy_sw made this dish and loved it too!

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Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

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Creamy Tomato Pasta | Slimming & Weight Watchers Friendly

Votes: 37
Rating: 4.03
You:
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Servings

Prep Time

Cooking Time

Portions(s) 15 Minutes 15 Minutes

Calories

WW

Carbs

233kcal 8

Smart Points (Flex/Freestyle)

Coming Soon

Per Portions(s) Per Portions(s) Per Portions(s)
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INGREDIENTS
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INSTRUCTIONS
  1. Cook the pasta according to packet instructions. Whilst that cooks - continue with the steps!
  2. Place the stock pot & stock cube in a cup, and cover with the 150ml of boiling water. Stir and set aside.
  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.
  4. Add the chopped Broccoli stems and a dash of Worcestershire sauce. Stir well.
  5. 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.
  6. Make a well in the center of the pan, and place the Philadelphia Lightest in there. Stir well until the Philly melts.
  7. Add the tinned tomatoes, passata and the dissolved stock that you prepared earlier. Stir well.
  8. Add the peppers, broccoli and let simmer for 5-10 minutes until the broccoli softens. Check the meat or fish is cooked.
  9. Add the pasta to the pan (or bowl if your pan isn't big enough). Stir well & serve!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but 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.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
24 Comments
  1. 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…

  2. 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 👍🏻💗

  3. 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.

  4. 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 !

  5. 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

  6. 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.

  7. 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

  8. 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 🙂

  9. 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

  10. 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

  11. 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

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