Creamy Tomato and Garlic Pasta recipe
A silky tomato pasta sauce enriched with evaporated milk and plenty of garlic. It is simple, comforting and ready in minutes.
20 min · Easy · Italian Jump to method
Ingredients
- 250g Pasta Sauce
- 250g Spaghetti sauce
- 3 cloves Garlic
- 20g Butter
- 120ml Evaporated Milk
- 400g Pasta
| Nutrition | Per serving |
|---|---|
| Calories | 469 kcal |
| Protein | 12.7 g |
| Carbohydrates | 79.8 g |
| Fat | 9.3 g |
| Saturated fat | 4.4 g |
| Fibre | 3.5 g |
| Sugar | 7.4 g |
| Sodium | 0.6 mg |
Why this works
A carbohydrate-rich pasta dish with moderate fat and modest protein, best suited as a filling main meal rather than a lighter option.
Garlic. Adds small amounts of vitamin C and beneficial sulphur compounds, though the quantity per serving is modest.
Tomato-based sauce. Provides lycopene and some vitamin A/C, but overall micronutrient density will depend on the sauce recipe used.
Sodium concern. Jarred pasta and spaghetti sauces can contribute a meaningful amount of salt, so this dish may be relatively high in sodium.
Method
- Cook the pasta according to the packet instructions, if using pasta you have available.
- Melt the butter in a saucepan and gently cook the garlic for 1 minute without colouring it.
- Add the spaghetti sauce and pasta sauce, then stir in the evaporated milk and simmer until glossy and creamy.
- Toss with the cooked pasta and serve straight away.
Other Garlic Recipes
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