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Oh yes this really is a Slimming Eats friendly Creamy Tomato Pasta Sauce, packed with vegetables and totally delicious!!
If you love pasta, then you have to try this delicious Creamy Tomato Pasta Sauce, it takes a basic Tomato Pasta sauce to a whole other level.
Double or even triple up the recipe and you will have plenty left for freezing too. Bonus!!
Years ago pasta for me would involve opening a jar of sauce and dumping the contents into the pan. I seriously can not remember the last time I used a jar sauce. I always make my own as it really is simple and pretty quick to do, plus it's so easy to sneak in some hidden vegetables if you have fussy ones in your house. It's a great sauce for adults and kids.
This delicious Creamy Tomato Pasta Sauce comes packed with speed vegetables like onions, tomatoes, zucchini (courgette) and eggplant (aubergine). I love eggplant, it is such an underrated vegetable but is amazing in sauces like this. It gives a lovely flavour to the sauce too.
Check out some of these yummy recipes using eggplant (aubergine):
- Chicken and Eggplant Curry
- Spicy Eggplant and Tomato Soup
- Hoisin Eggplant and Edamame
- Eggplant and Pork Timbale
- Roasted Vegetable Gratin
- Moussaka Meatballs
- Mediterranean Layered Bake
- Roasted Aubergine and Tomato Soup with Parmesan Croutons
- Aubergine, Courgette, Sweet Potato and Lentil Curry
or you can also head on over to my FULL RECIPE INDEX with over 700+ delicious healthy Slimming Eats Recipes.
For the creaminess to the sauce I use low fat cream cheese (like Philadelphia).
Serve this Creamy Tomato Pasta Sauce over spiralled vegetables like zucchini (courgette) or butternut squash for an even more vegetable filled meal
The spiralizer I own is called a Paderno 4-Blade Spiralizer. It is one of the higher rated ones out there. I've had other ones that just didn't cut it, this is sturdy enough to spiral even the hardest of vegetables like sweet potato and swede (rutabaga).
There are small handheld ones you can get too, but they will only spial stick shaped vegetables like carrots or zucchini, so you are pretty limited to what vegetables you can make interesting. If you are going to invest in a spiralizer I do recommend one like this.
This delicious Creamy Tomato Pasta Sauce can also be kept gluten free by chosing a gluten free pasta and If you don't fancy pasta, this sauce is also great served with chicken and your choice of sides. I love it spooned over a grilled chicken breast, served with some rice or potatoes and vegetables - yum!!
HOW CAN I ADD A VEGETABLES TO THIS CREAMY TOMATO PASTA SAUCE?
There is already plenty of vegetables in this sauce, but you can increase them even further by pairing with a mixed side salad. I love baby greens, cucumber and beetroot or some additional side vegetables of your choice would also go really well with this sauce, especially if serving it over chicken.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS CREAMY TOMATO PASTA SAUCE?
- Saucepan
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Blender or Immersion Stick Blender
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
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Recipe Card
Creamy Tomato Pasta Sauce
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This recipe is gluten free, vegetarian and Weight Watcher friendly
* Suitable for freezing
Ingredients
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 150g of zucchini (courgette), chopped
- 300g of eggplant (aubergine), chopped
- 200g of fresh tomatoes, peeled
- 4 tbs of tomato paste (puree)
- 1 cup (240ml) of chicken or vegetable stock
- ½ tbs of mixed herbs
- 6 tbs of low-fat cream cheese (like Philadelphia)
- cooking oil spray
- salt and black pepper
- chopped fresh Italian parsley or basil
Instructions
- Place a non stick frying pan over a medium heat, spray with some cooking oil spray.
- Add, the onion and garlic and fry until softened. Approx 5 mins.
- Add the tomatoes and cook for a few minutes just till they start to break down into a sauce.Add the zucchini, eggplant, tomato paste, mixed herbs and the stock.
- Bring to the boil, reduce heat, then cover and simmer for 30 mins.Add to a blender and blend till smooth.
- Add back into the pan along with the cream cheese and stir until it melts into the sauce making it nice and creamy.
- If the sauce becomes too thick, you can add a little more stock or water.
- Season as needed with salt and black pepper.Perfect with cooked pasta, or spiralled veggies or even chicken.Serve topped with some fresh basil or Italian parsley
Notes
If you want to freeze some of this sauce, I recommend doubling or tripling up the recipe to make a larger quantity.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition Information
Yield 4Serving Size 1 serving
Amount Per ServingCalories 94Total Fat 1.2gSaturated Fat 0.7gCholesterol 7.5mgSodium 430mgCarbohydrates 16.1gFiber 4.2gSugar 8.2gProtein 5.8g
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We are removing all Slimming World syn values from the website, you can read more about that here.
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Reader Interactions
Comments
Anonymous says
Hi, Just wondered if the laughing cow lights were your heA allowance would this still be 2,5 syns? thanks Liz
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Anonymous says
The entire sauce serves 4 people, so it is only 1 HEa for the entire recipe, which means divided up it wouldn't be anywhere near 1 HEa allowance for one person, hence why I have synned the laughing cow in this recipe. However if you want the sauce syn free, then yes you can count the laughing cow as part of your HEa allowance, but you need to make sure you get the rest of your allowance into your day somewhere else. Healthy Extra's are a vital part of the plan.Hope that helps 🙂
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Laura (happy_just_now) says
So yummy! I didn't follow exactly as I had to work with what I had in...used extra courgette rather than aubergine, and a tin of tomatoes instead of fresh and passata but it tasted really creamy and indulgent and totally syn free! (used lighest philadelphia as my HexA). Thank you, I'll be back 🙂
insta: happy_just_nowReply
Barbara Ward says
Why not use quark? Same as the low fat soft cheese and no syns. I use it in other similar type sauce dishes and it does the job just as well!
Shevy (Slimming Eats) says
You can use quark if you prefer and want to keep this syn free, however it isn't exactly the same as cream cheese, quark has a slight sour tang to it, where as the cream cheese is more creamy.
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Junebrown says
Can you freeze this?
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Shevy (Slimming Eats) says
Yes the sauce will freeze fine. You may need to a add a little stock when reheating if it is too thick.
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Maisie says
I would never have thought of putting aubergine in a tomato pasta sauce but this sauce is delicious. I have also made it without the cheese and it's lovely that way too. A super way to get extra vegetables into a meal
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Rich Ellis says
Great recipe - soon to become (another) favourite!
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Ieva Neilande says
Stupid question but did you peel the aubergine and the courgette before putting them on the pan?
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Shevy (Slimming Eats) says
Hi Leva, I leave the skin on the aubergine and courgette 🙂
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Paula Jowett says
Another wonderful recipe. Thanks for all your inspiration your recipes are the best.
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Pauline Graham says
This was delicious. Can I make it and freeze it?
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Shevy (Slimming Eats) says
Hi Pauline, I often freeze this and it’s fine. Enjoy!!
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Carlie says
Hi tried the sauce it's fantastic. How do I reheat from frozen, do I defrost the sauce in the fridge or heat it up from frozen? How long does it keep? Thanks
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Siobhan (Slimming Eats) says
I defrost fully and then just warm up in a saucepan
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Kate says
Hi, love all your recipe inspo! As a bit of a cooking novice I was just wondering would this work throwing everything into a slow cooker? And if so how long? Thanks x
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Siobhan (Slimming Eats) says
It should work but you will want to reduce the quantity of liquid as it will not reduce down like on the stove top in a slow cooker.
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Pat says
Lovely recipe did it in the instant pot and just used 200mls of stock made meal for 2 and 2 portions in freezer
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