Creamy Tomato Basil Pasta

• 320 ggluten-free penne
• 400 gcanned chopped tomatoes
• 150 gcherry tomatoes, halved
• 150 mllactose-free double cream
• 1 tbspgarlic-infused olive oil
• 1 tsplemon zest
• 20 gfresh basil, torn
• 40 ggrated Parmesan
• ¼ tspcrushed chilli flakes (optional) (optional)
• sea salt and freshly ground black pepper, to taste
• 1small ciabatta (optional)
• 200 gmixed leaves, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Bring a large pan of well-salted water to a rolling boil and cook the gluten-free penne to just before al dente, following the packet timing. Scoop out about 120ml of the starchy cooking water, then drain the pasta.
2. 2Meanwhile, heat the garlic-infused oil in a wide saucepan over medium heat. Add the halved cherry tomatoes and cook for 3–4 minutes, stirring now and then, until they begin to blister and soften and release a little juice.
3. 3Pour in the chopped tomatoes, season with salt and pepper, and simmer gently for 8–10 minutes until the sauce is glossy, deepened in colour, and thick enough to coat the back of a spoon.
4. 4Stir in the lactose-free cream and lemon zest, bring back to a gentle simmer and cook for 1–2 minutes until silky. If it looks too tight, loosen with a splash of the reserved pasta water until it clings nicely.
5. 5Tip the drained penne straight into the sauce and toss over a low heat for 1 minute so every piece is coated. Scatter in 30g of the Parmesan and most of the torn basil and stir through so the leaves wilt but stay bright green.
6. 6Divide between bowls and finish with the remaining basil and 10g Parmesan. Add the optional chilli flakes if using. The ciabatta and dressed mixed leaves are optional sides.

Per serving

kcal

564

protein

15.7g

fibre

4.2g

carbs

65.3g

fat

25.4g