Fridge Friend recipes
Orange Cream Tomato Pasta recipe
Silky pasta tossed in a bright orange-scented cream sauce with sweet tomato and a generous savoury finish from cheese. Light, comforting and a little unexpected, it makes a cheerful lunch or supper.
20 min · Easy · Italian-inspired Jump to method
Ingredients
- 200g Pasta
- 2 Tomato
- 150ml Single Cream
- 60g Cheese
- 60ml Orange Juice
| Nutrition | Per serving |
|---|---|
| Calories | 576 kcal |
| Protein | 16.5 g |
| Carbohydrates | 60 g |
| Fat | 29.5 g |
| Saturated fat | 17.2 g |
| Fibre | 3.8 g |
| Sugar | 8.2 g |
| Sodium | 430 mg |
Why this works
A creamy, energy-dense pasta dish that is relatively high in saturated fat and moderate in carbohydrate, with limited fibre from the tomatoes and pasta.
Tomatoes. Tomatoes provide vitamin C and carotenoids such as lycopene, which contribute antioxidant activity.
Calcium and protein. The cheese and cream add some protein and calcium, though they also raise the saturated fat content.
Saturated fat. Single cream and cheese make this dish high in saturated fat, so it is best eaten occasionally rather than daily.
Method
- Cook the pasta in a large pan of well-salted water according to the packet instructions until al dente. Drain, reserving a little pasta water.
- Meanwhile, halve or roughly chop the tomatoes.
- Warm the tomatoes and orange juice together in a large frying pan over a medium heat for 3-4 minutes until the tomatoes begin to soften.
- Stir in the single cream and cook gently for 1-2 minutes, then add the cheese and stir until melted and smooth.
- Add the drained pasta to the pan and toss well to coat, loosening with a splash of the reserved pasta water if needed.
- Taste and adjust the seasoning, then serve immediately.
Prefer the classic version? Creamy Yoghurt Pasta with Cranberry Crunch
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