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Creamy cheese & tomato macaroni

Creamy cheese & tomato macaroni

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try pasta instead of potatoes as a quick side-dish with chicken or steak

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal314
fat6g
saturates3g
carbs58g
sugars3g
fibre0g
protein11g
low insalt0.33g
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Ingredients

  • 300g macaroni , or other small pasta shapes
  • 25g sundried tomato in oil, drained and roughly chopped
  • 2 tbsp crème fraîche
  • 1 tbsp tomato purée
  • 1 tbsp parmesan , grated

Method

  • STEP 1

    Boil the pasta. Meanwhile, in a small food processor, blitz together the tomatoes, crème fraîche and tomato purée into a sauce. (If you don’t have a small processor, finely chop the tomatoes, then mix everything together.)

  • STEP 2

    Drain the pasta, saving a little of the cooking water, then return to the pan with the tomato sauce and half the cheese. Mix together until all the pasta is coated, then serve as a side dish, sprinkled with the remaining cheese.

RECIPE TIPS
TIP

Pasta makes a great alternative to potatoes as it cooks so quickly. Try serving tagliatelle, tossed with chopped fresh herbs and a drizzle of olive oil, with stews and casseroles – it’s perfect for taking on the flavour of gravy and juices.

Goes well with

Recipe from Good Food magazine, October 2008

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Overall rating

A star rating of 4 out of 5.18 ratings
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