Cheesy Macaroni in a Creamy Tomato Sauce
Serves 2 | with Baby Plum Tomatoes and Carrot Sticks
In a creamy, cheesy tomato sauce and served with carrot batons on the side, this deliciously easy pasta dish is kid-approved and quick to whip up.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
125 grams
Baby Plum Tomatoes
2 unit(s)
Carrot
60 grams
Mature Cheddar Cheese
(Contains Milk)
120 grams
Marinara Sauce
75 grams
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the macaroni.
b) When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
a) Meanwhile, quarter the baby plum tomatoes.
b) Peel and trim the carrots, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
c) Grate the Cheddar cheese.
d) Once the pasta is cooked, drain in a colander and pop back into the pan.
a) Add the marinara sauce, baby plum tomatoes and half the creme fraiche to the pasta. Season with salt, pepper and a pinch of sugar. Mix together until combined.
b) Divide your tomato pasta between 2 serving bowls and top with a dollop of remaining creme fraiche.
c) Scatter over the grated cheese.
d) Serve your carrot batons alongside to finish.
Enjoy!
