Tomato and spinach pasta with lactose-free cream

A quick saucepan sauce for evenings when you want a creamy pasta without using regular cream. Keep a little cooking water to loosen the sauce at the end.

Serves or makes: 4

Ingredients

• 300 g penne
• 250 mL lactose-free cooking cream
• 150 g baby spinach
• 30 mL olive oil
• 2 garlic cloves, crushed
• 30 g tomato paste
• 50 g grated Parmesan
• 1 teaspoon dried Italian herbs
• Fresh basil and black pepper

Method

1. Boil the pasta following the packet directions. Before draining, scoop out 150 mL cooking water.
2. Warm the oil in a wide pan. Stir in the garlic, tomato paste and dried herbs for about a minute, without burning the garlic.
3. Add the cream and spinach. Stir gently until the leaves soften, then fold in the pasta and Parmesan.
4. Add cooking water a spoonful at a time until the sauce coats the pasta. Finish with basil and pepper. This recipe contains wheat, garlic and milk protein; lactose-free cream does not make it suitable for milk allergy.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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