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+ servings

Creamy Tomato Pasta

  • Prep Time
    15 MINS
  • Cook Time
    15 MINS
  • KCals 468
  • Carbs 72G
  • WW Points:
  • 8 Green
  • 8 Blue
  • 8 Purple
4 Servings


  • 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
  • 1 can 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


  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!