Red Sauce Pasta
creamy red sauce pasta
creamy red sauce pasta
rotini pasta smothered in creamy red sauce & veggies
INGREDIENTS
- 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
DO ITTT
- COOK pasta according to package directions in a large pot of salted water. Reserve 1 cup of hot pasta water.
- HEAT a medium saucepan over medium heat. Add olive oil then cook tomato paste until fragrant & the color changes to a deep red.
- ADD garlic & continue to cook for 1-2 min.
- 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.
- TOSS pasta in the sauce and add the olives & artichoke hearts.
- SPRINKLE with dried oregano.