Tomato, Courgette and Cream Pasta
This creamy courgette and tomato pasta is ready in half an hour, perfect for midweek.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large saucepan over a medium heat and cook the onion and garlic for 5 mins until just softened and fragrant. Stir in the courgette, chilli flakes (if using), tomato purée and chopped tomatoes, stir well, and cook for 8-10 mins more until the courgettes are cooked through.
Step 2
Meanwhile, cook the pasta until al dente following pack instructions. Drain and set aside, reserving a little of the pasta cooking water.
Step 3
Reduce the heat on the tomato sauce to low and stir in the cream. Warm through for 5 mins until the sauce has thickened slightly, season well and stir in the oregano.
Step 4
Add the cooked pasta to the sauce along with a splash of the reserved cooking water to loosen, if needed, and toss well to coat. Top with the grated veggie cheese before serving.
- Ingredients
- Based on 4 servings
-
400g Chopped Tomatoes, canned 1x Sainsbury's Chopped Tomatoes Can 400g -
15g Oregano, or basil, chopped 1x Sainsbury's Fresh Oregano 20g -
4 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
1 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
2 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
400g Penne 1x Sainsbury's Penne Rigate Pasta 500g -
150ml Double Cream 1x Sainsbury's British Double Cream 150ml -
50g Veggie Italian-Style Hard Cheese, grated 1x Sainsbury's Grana Padano Cheese 200g -
3 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
2 Courgette, finely chopped 2x Sainsbury's Courgettes Loose