Chilli & tomato tagliatelle
450 g, trimmed
Calorie controlled cooking spray
White pasta, dry
16 individual, halved
Chilli, Green or Red
1 individual, deseeded and finely chopped
Vegetarian Parmesan Style Hard Cheese
10 leaf/leaves, to garnish
- Preheat a griddle pan over a medium heat. Mist the asparagus with the cooking spray and griddle in batches for 5 minutes, turning occasionally, until tender.
- Meanwhile, cook the tagliatelle in a pan of boiling water for 10-12 minutes, or according to pack instructions, until tender.
- Drain the pasta and set aside. Add the passata, tomatoes and chilli to the hot pan. Bring to the boil, then return the tagliatelle to the pan. Stir everything together gently and season to taste.
- Top with the griddled asparagus, sprinkle with the grated cheese and scatter over the basil leaves, to serve.