Oh yes this really is a Slimming World friendly Creamy Tomato Pasta Sauce
If you love pasta, then you have to try this delicious Creamy Tomato Pasta Sauce, it takes a basic Tomato Pasta sauce to a whole other level.
Years ago pasta for me would involve opening a jar of sauce and dumping the contents into the pan. I seriously can not remember the last time I use a jar sauce. I always make my own as it really is simple and pretty quick to do, plus I can more often than not sneak some veggies into the sauce for my fussy youngest one.
Which is another great thing about this sauce if you are not a huge veggie lover and struggle with getting a 1/3 speed foods into your meals, you really will not know this sauce is packed with veggies.
I don’t add any grated cheese to the top, so it saves your healthy extra A choice too, but if you do have one spare, this would be awesome with some grated parmesan on top too.
For an Original or SP day serve this over spiralled vegetables like zucchini (courgette) or butternut squash for an even more speed food filled meal..
The spiralizer I own is called a Paderno Spiralizer. It is one of the higher rated ones out there. Unfortunately I haven’t seen it available in the UK, but this one looks pretty close.
These types of spiralizers are amazing, as they will spiral any shape veg. There are small handheld ones you can get too, but they will only too stick shaped vegetables like carrots or zucchini, so you are pretty limited to what vegetables you can make interesting. If you are going to invest in a spiralizer I do recommend one like the oneI have posted above.
This delicious Creamy Tomato Pasta Sauce can also be kept gluten free by chosing a gluten free pasta (I like brown rice pasta, as it is the closest in taste and texture to regular pasta).
If you don’t fancy pasta, this sauce is also great served with chicken and your choice of sides.
Extra Easy - 1.5 syns per serving
Green - 1.5 syns per serving
Original/SP - 1.5 syns per serving, serve with spiralled veggies or over chicken
WW Smart Points - 1
- 4 ripe vine tomatoes, peeled and chopped
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 baby aubergine (egg plant), chopped
- 1 courgette (zucchini) chopped
- 1 cup/240ml of passata
- 1 tbs of tomato paste
- 1 cup/240ml of chicken or vegetable stock
- 6 tbs of low fat cream cheese (6 syns)
- sprinkling of Italian herbs (I used dried)
- spray oil
- Salt and Pepper
- fresh chopped basil or Italian parsley
- Place a non stick frying pan over a medium heat, spray with some spray oil.
- Add, the onion, garlic, aubergine and courgette and cook until softened. Approx 5 mins.
- Add the tomatoes,tomato paste, passata, italian herbs and the stock.
- Bring to the boil, reduce heat, then cover and simmer for 40 mins.
- Roughly blend with a hand (immersion) blender
- Add the cream cheese and whisk until sauce becomes thick and creamy.
- Season with salt and pepper as needed, and serve with cooked pasta, or spiralled veggies or even chicken.
- Serve topped with some fresh basil or Italian parsley
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Nutritional information is an estimate and is to be used for informational purposes only
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