Creamy Tomato Pasta
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Prep Time
15 MINS
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Cook Time
15 MINS
- KCals 468
- Carbs 72G
4 Servings
Ingredients
- 250 g dried pasta
- 1 large onion chopped
- 1 carrot chopped
- 1 stick celery finely chopped
- 2 cloves garlic finely chopped or minced
- 150 g mushrooms sliced
- 200 g broccoli finely chop the stalks, and keep the heads separate
- dash Worcestershire sauce
- 400g tin chopped tomatoes
- 1 carton passata
- 200 g Philadelphia Lightest
- 2 bell peppers sliced
- 1 vegetable stock pot
- 1 vegetable stock cube
- 150 ml water
- low calorie cooking spray
Instructions
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Cook the pasta according to packet instructions. Whilst that cooks - continue with the steps!
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Place the stock pot & stock cube in a cup, and cover with the 150ml of boiling water. Stir and set aside.
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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.
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Add the chopped broccoli stems and a dash of Worcestershire sauce. Stir well.
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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.
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Make a well in the center of the pan, and place the Philadelphia Lightest in there. Stir well until the Philly melts.
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Add the tinned tomatoes, passata and the dissolved stock that you prepared earlier. Stir well.
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Add the peppers, broccoli and let simmer for 5-10 minutes until the broccoli softens. Check the meat or fish is cooked.
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Add the pasta to the pan (or bowl if your pan isn't big enough). Stir well & serve!