Tomato, Courgette and Cream Pasta

    10m prep time
    30m total time
    Easy level
    11 ingredients

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
  • 150ml Double Cream 1 x Sainsbury's British Double Cream 150ml
  • 400g Chopped Tomatoes, canned 1 x Sainsbury's Chopped Tomatoes Can 400g
  • 15g Oregano, or basil, chopped 1 x Sainsbury's Fresh Oregano 20g
  • 4 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 2 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 50g Veggie Italian-Style Hard Cheese, grated 1 x Sainsbury's Grana Padano Cheese 200g
  • 3 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic
  • 2 Courgette, finely chopped 2 x Sainsbury's Courgettes Loose
  • 1 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 1 Onion, finely chopped 1 x Sainsbury's Onions Loose
  • 400g Penne 1 x Sainsbury's Penne Rigate Pasta 500g
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