recipe; lighter tomato cream pasta

Pasta was my go-to meal of choice when the husband and I were living in New Zealand. We were both students, and it was just easy to make after a long day.

It never hurt that pasta is always yummy.

So there was always at least two cans of tomatos in the apartment and a packet of fusili and gnocchi.

I adapted this recipe from Texanerin, and after realising I could make pink sauce with cream cheese instead of cream and cheese, I have not looked back. I’ve even adapted my cousin’s three cheese sauce into a cream cheese type sauce!

This can be made with any pasta ever. I’ve had it with fusilli and with gnocchi and with penne, and it always tastes yum. I’ve added in spinach and mushrooms and even broccoli. The possibilities are endless, because this can be made as a base or as a sauce on it’s own.

Lighter Tomato Cream Pasta

Ingredients

• 1 can crushed tomatoes
• 1 1/2 tsps olive oil (or vegetable oil)
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes (or any chill flakes)
• 125 grams cream cheese (I used lite)
• 1/4 cup basil
• 1 packet your choice of pasta

Method

1. prepare the your pasta as indicated on the packet.
2. heat a large wok over medium heat and add oil.
3. stir in can of crushed tomatoes, salt and pepper flakes and cook for 3 minutes, stirring occasionally.
4. add cream cheese and basil, stir, and add prepared pasta.
5. stir well.
6. serve with cheese if you like.
7. don’t share it with your partner.

I’d have the leftovers the next day and then make it again the day after. I think I went a week once just having different pastas with this sauce for dinner. I regretted nothing.