Name: Creamy cheese & tomato macaroni
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: Italian
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

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Creamy cheese & tomato macaroni

Creamy cheese & tomato macaroni

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 12 mins

A star rating of 3.9 out of 5.19 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal314
fat6g
saturates3g
carbs58g
sugars3g
fibre0g
protein11g
salt0.33g

low

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.

Recipe from Good Food magazine, October 2008

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A star rating of 3.9 out of 5.19 ratings

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