SPONSORED: Creamy tomato and spinach penne pasta

4 - 6 servings Prep: 10 mins, Cooking: 20 mins
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By Food24 August 10 2018
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Ingredients (10)

250 g pasta — penne
30 ml fresh chillies — 573
1 onion — chopped
1 cloves garlic — cloves, crushed
1 x 410 g can rhodes tomato Italian style
30 ml rhodes quality tomato paste
salt and freshly ground back pepper
65 ml yoghurt — plain
100 g baby spinach leaves — washed
65 ml parmesan cheese — grated
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Bring a large saucepan of water, with salt added, to the boil. 

Add the penne pasta and cook over high heat until tender. 

Drain and set aside.

In a medium saucepan, heat the oil and add the onion. 

Fry over medium heat until the onion is tender and then add the garlic and fry for a few mins more. 

Add the Rhodes Tomato Italian Style and the Rhodes Tomato Paste and stir well. 

Bring the sauce to the boil and then reduce the heat to a simmer. 

Stir in the yoghurt. 

Season the sauce to taste with salt and pepper. 

Add the penne pasta and heat through. 

Add the spinach and stir for a few mins until wilted. 

Remove from the heat and stir in half of the parmesan cheese. 

To serve, sprinkle with the remaining parmesan.


The ultimate mac and cheese

25 min Preheat the oven to 200 °C. Grease a 23×18 cm baking dish. 1. Cheese sauce: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the milk while stirring to form a smooth sauce.

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