SPONSORED: Creamy tomato and spinach penne pasta

Food24
4 - 6 servings Preparation: 10 mins, Cooking: 20 mins By Food24
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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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Method:

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.

ALSO TRY: 

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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