Creamy cheese & tomato macaroni
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Creamy cheese & tomato macaroni

By Good Food

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

  • Prep:5 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 314
  • fat 6g
  • saturates 3g
  • carbs 58g
  • sugars 3g
  • fibre 0g
  • protein 11g
  • salt 0.33g

Ingredients

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

Tip

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.

Method

  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.)

  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.

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