As a meat lover, I’m always excited to make meatless dishes that are packed with so much flavour that I hardly miss the meat. The tomato sauce was rich, creamy and full of flavour, with the pasta soaking up every bit of it.
It was comforting without being heavy, simple without being boring and is exactly the kind of meal I want to make on a weeknight when I’m craving something delicious.
And yes, I went back for seconds!
Serves 4
Ingredients
- 400g pasta
- 1 large onion, diced
- 3–4 cloves garlic, finely diced
- 1 sachet Royco Creamy Pasta Sauce
- 250ml cream
- 1 tsp mixed herbs
- A handful of fresh basil, torn
- Salt, to taste
- Black pepper, to taste
- Parmesan-style cheese, for serving
- Olive oil, for cooking
Method
- Cook the pasta according to the packet instructions until al dente. Reserve a little pasta water before draining.
- Heat a drizzle of olive oil in a large pan over medium heat. Add the diced onion and let it sweat properly until soft and translucent.
- Add the garlic and cook for about a minute until fragrant.
- Add the pasta sauce to the pan with the onions and garlic.
- Stir in the cream and add the mixed herbs, salt and black pepper. Allow the sauce to gently simmer for a few minutes until creamy and well combined.
- Add the fresh basil and stir through.
- Toss in the cooked pasta and mix until every piece is coated in that creamy tomato sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve hot with a generous sprinkle of Parmesan-style cheese and some fresh basil on top.
