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Tagliatelle with a creamy cheese leek and tomato sauce 260 cals 6.2g fat

Serves 4

200g dry weight tagliatelle or other pasta shapes
1 vegetable stock cube
2 leeks very finely chopped
1 garlic clove crushed
100g mushrooms sliced
4 sun dried tomatoes chopped (not the ones in oil)
2tbsp Philadelphia Extra light soft cheese
1tbsp 3 % fat yogurt
salt and pepper to taste

Cook the pasta according to the packet using the stock cube.
In a separate pan, dry fry the leeks, garlic and mushrooms until soft.
Add the sun dried tomatoes and a little of the cooking water from the pasta.
Season with the salt and pepper.
Simmer until the tomatoes have softened, adding a little more liquid if it begins to dry out.
Allow the liquid to reduce once the ingredients are softened and then add the cheese, stirring to mix the cheese in.
Lower the heat to keep warm.
Stir in the yogurt at the last minute
Drain the pasta, return to the pan and add the leeks.
Toss to mix and serve.
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