Oh yes this really is a Slimming World friendly Creamy Tomato Pasta Sauce, packed with speed foods and totally delicious!!
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.
Double or even triple up the recipe and you will have plenty left for freezing too. Bonus!!
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 used a jar sauce. I always make my own as it really is simple and pretty quick to do, plus it’s so easy to sneak in some hidden vegetables if you have fussy ones in your house. It’s a great sauce for adults and kids.
This delicious Creamy Tomato Pasta Sauce comes packed with speed vegetables like onions, tomatoes, zucchini (courgette) and eggplant (aubergine). I love eggplant, it is such an underrated vegetable but is amazing in sauces like this. It gives a lovely flavour to the sauce too.
Check out some of these yummy recipes using eggplant (aubergine):
- Chicken and Eggplant Curry
- Spicy Eggplant and Tomato Soup
- Hoisin Eggplant and Edamame
- Eggplant and Pork Timbale
- Syn Free Roasted Vegetable Gratin
- Low Syn Moussaka Meatballs
- Mediterranean Layered Bake
- Roasted Aubergine and Tomato Soup with Parmesan Croutons
- Aubergine, Courgette, Sweet Potato and Lentil Curry
or you can also head on over to my FULL RECIPE INDEX with over 700+ delicious healthy Slimming World Recipes.
For the creaminess to the sauce I use low fat cream cheese (like Philadelphia), it’s low enough in syns to syn a serving and saves your healthy extra A for elsewhere in the day. Think of those cups of tea or coffee.
For an Original or SP day serve this Creamy Tomato Pasta Sauce 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 4-Blade Spiralizer. It is one of the higher rated ones out there. I’ve had other ones that just didn’t cut it, this is sturdy enough to spiral even the hardest of vegetables like sweet potato and swede (rutabaga).
There are small handheld ones you can get too, but they will only spial 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 this.
This delicious Creamy Tomato Pasta Sauce can also be kept gluten free by chosing a gluten free pasta and If you don’t fancy pasta, this sauce is also great served with chicken and your choice of sides. I love it spooned over a grilled chicken breast, served with some rice or potatoes and vegetables – yum!!
HOW CAN I ADD A 1/3 SPEED FOODS TO THIS CREAMY TOMATO PASTA SAUCE?
There is already plenty of speed vegetables in this sauce, but you can increase them even further by pairing with a mixed side salad. I love baby greens, cucumber and beetroot or some additional side vegetables of your choice would also go really well with this sauce, especially if serving it over chicken.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS CREAMY TOMATO PASTA SAUCE?
- Saucepan
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Blender or Immersion Stick Blender
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
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Creamy Tomato Pasta Sauce | Slimming World
Prep
Cook
Total
Yield 4 servings
This recipe is gluten free, vegetarian, Slimming World and Weight Watcher friendly
- Extra Easy - 1.5 syns per serving
- Original/SP - 1.5 syns (serve over veggies, or chicken)
- WW Smart Points - 2 per serving
* Suitable for freezing
Ingredients
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 150g of zucchini (courgette), chopped
- 300g of eggplant (aubergine), chopped
- 200g of fresh tomatoes, peeled
- 4 tbs of tomato paste (puree)
- 1 cup (240ml) of chicken or vegetable stock
- 1/2 tbs of mixed herbs
- 6 tbs of low-fat cream cheese (like Philadelphia)
- cooking oil spray
- salt and black pepper
- chopped fresh Italian parsley or basil
Instructions
- Place a non stick frying pan over a medium heat, spray with some cooking oil spray.
- Add, the onion and garlic and fry until softened. Approx 5 mins.
- Add the tomatoes and cook for a few minutes just till they start to break down into a sauce.Add the zucchini, eggplant, tomato paste, mixed herbs and the stock.
- Bring to the boil, reduce heat, then cover and simmer for 30 mins.Add to a blender and blend till smooth.
- Add back into the pan along with the cream cheese and stir until it melts into the sauce making it nice and creamy.
- If the sauce becomes too thick, you can add a little more stock or water.
- Season as needed with salt and black pepper. Perfect with cooked pasta, or spiralled veggies or even chicken.Serve topped with some fresh basil or Italian parsley
Notes
If you want to freeze some of this sauce, I recommend doubling or tripling up the recipe to make a larger quantity.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 94 | ||
% Daily Value | ||
Total Fat 1.2 g | 2% | |
Saturated Fat 0.7 g | 4% | |
Cholesterol 7.5 mg | 3% | |
Sodium 430 mg | 18% | |
Total Carbohydrates 16.1 g | 5% | |
Dietary Fiber 4.2 g | 17% | |
Sugars 8.2 g | ||
Protein 5.8 g | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Anonymous
January 29, 2011 at 2:18 pmHi, Just wondered if the laughing cow lights were your heA allowance would this still be 2,5 syns? thanks Liz
Anonymous
January 29, 2011 at 2:54 pmThe entire sauce serves 4 people, so it is only 1 HEa for the entire recipe, which means divided up it wouldn’t be anywhere near 1 HEa allowance for one person, hence why I have synned the laughing cow in this recipe. However if you want the sauce syn free, then yes you can count the laughing cow as part of your HEa allowance, but you need to make sure you get the rest of your allowance into your day somewhere else. Healthy Extra’s are a vital part of the plan.Hope that helps 🙂
Laura (happy_just_now)
September 19, 2016 at 4:26 pmSo yummy! I didn’t follow exactly as I had to work with what I had in…used extra courgette rather than aubergine, and a tin of tomatoes instead of fresh and passata but it tasted really creamy and indulgent and totally syn free! (used lighest philadelphia as my HexA). Thank you, I’ll be back 🙂
insta: happy_just_now
Barbara Ward
October 15, 2016 at 3:28 pmWhy not use quark? Same as the low fat soft cheese and no syns. I use it in other similar type sauce dishes and it does the job just as well!
Shevy (Slimming Eats)
October 15, 2016 at 4:53 pmYou can use quark if you prefer and want to keep this syn free, however it isn’t exactly the same as cream cheese, quark has a slight sour tang to it, where as the cream cheese is more creamy.
Junebrown
October 16, 2016 at 12:54 pmCan you freeze this?
Shevy (Slimming Eats)
October 17, 2016 at 5:27 pmYes the sauce will freeze fine. You may need to a add a little stock when reheating if it is too thick.
Maisie
September 29, 2017 at 5:17 pmI would never have thought of putting aubergine in a tomato pasta sauce but this sauce is delicious. I have also made it without the cheese and it’s lovely that way too. A super way to get extra vegetables into a meal
Rich Ellis
October 2, 2017 at 6:05 amGreat recipe – soon to become (another) favourite!
Ieva Neilande
November 2, 2017 at 8:06 amStupid question but did you peel the aubergine and the courgette before putting them on the pan?
Shevy (Slimming Eats)
November 2, 2017 at 8:39 pmHi Leva, I leave the skin on the aubergine and courgette 🙂
Paula Jowett
November 29, 2017 at 10:29 amAnother wonderful recipe. Thanks for all your inspiration your recipes are the best.
Pauline Graham
April 17, 2018 at 7:25 amThis was delicious. Can I make it and freeze it?
Shevy (Slimming Eats)
April 21, 2018 at 7:19 amHi Pauline, I often freeze this and it’s fine. Enjoy!!