Pink pasta! Spaghetti hurled with a velvety tomato sauce that is absolutely guzzled commendable, this Creamy Tomato Pasta is smooth and liberal tasting however the tomato cream sauce doesn’t really have that much cream in it!
300g/10 oz spaghetti
2 tbsp/30g unsalted spread
3 garlic cloves, minced
½ onion, finely cleaved
1 cup/250 ml tomato passata /tomato puree (Note 1)
3/4 cup/185 ml heavy/thickened cream (Note 2 for subs)
1/2 cup/125 ml milk, low fat
3/4 cup/30g parmesan, finely crisply ground (Note 3)
1 tsp dried basil or another herb of decision
1 tsp chicken or vegetable stock powder, or 1 bouillon 3D shape, disintegrated (Note 4)
Finely ground pepper + salt
Cook pasta in a major pot of bubbling water for time per bundle Less than 2 minutes. Just before depleting, scoop out a mugful of pasta cooking water.
Dissolve margarine in enormous skillet over medium warmth. Include garlic and onion, cook until translucent – around 2 minutes.
Include remaining fixings. Mix until parmesan is dissolved. Turn the heat up marginally and stew for 2 minutes. Modify salt to taste.
Include pasta. Hurl for 1 to 2 minutes or until sauce thickens and is sticking to pasta as opposed to swimming on the base of the skillet (video shows this well). Utilize saved pasta cooking water whenever required to thin the sauce out on the off chance that it gets excessively thick.
Serve promptly, embellished with more parmesan and parsley whenever wanted.