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Quick n' easy to whip up in less than 20 minutes!
2 tbl olive oil
1 can (400ml) tinned diced tomatoes
2 tbl tomato paste
125ml lactose free cream
1/4 cup grated parmesan
120g fresh spinach
How to make it:
Bring a large pot of water to a boil over high heat. Add pasta and continue to boil until al-dente (7-10 minutes). Drain.
While pasta is cooking, prepare the creamy tomato sauce. Add the olive oil to a large skillet, then add the diced tomatoes, garlic & onion replacers and mixed herb seasoning to the skillet. Stir to combine.
Add the tomato paste and a 1/2 cup of water to the skillet and stir until tomato paste is mixed in.
Turn the heat down to low and pour in the cream. Use a wooden spoon to mix in the cream.
Add the parmesan cheese to the skillet and stir until it is melted into the sauce.
Add the spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes).
Add the pasta and stir until it is completely coated in the creamy tomato sauce.
Season with salt and pepper as needed. Serve immediately.