Red Sauce Pasta

creamy red sauce pasta

creamy red sauce pasta

rotini pasta smothered in creamy red sauce & veggies


  • PASTA: 16 oz, we used rotini!
  • OLIVE OIL: 3 tbsp
  • TOMATO PASTE: 6 oz
  • Spero Sunflower™ Cream Cheese: 1 tub, we recommend The Smoked or  The Original 
  • GARLIC: 2 cloves, minced
  • BLACK OLIVES: ⅓ cup, sliced
  • ARTICHOKE HEARTS: ½ cup, in brine, quartered
  • OREGANO: dried, to garnish


  1. COOK pasta according to package directions in a large pot of salted water. Reserve 1 cup of hot pasta water.
  2. HEAT a medium saucepan over medium heat. Add olive oil then cook tomato paste until fragrant & the color changes to a deep red. 
  3. ADD garlic & continue to cook for 1-2 min. 
  4. WHISK in ½ cup of the hot pasta water followed by Spero Sunflower™ Cream Cheese. *If the sauce is too thick, continue adding water 2 tbsp at a time until the desired consistency is reached.   
  5. TOSS pasta in the sauce and add the olives & artichoke hearts. 
  6. SPRINKLE with dried oregano. 

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