One-pot creamy tomato pasta


  • ½ tbsp olive oil
  • 200g turkey (or chicken) mince
  • 350g small pasta shells or farfalle (bow-tie pasta)
  • 1 x 400g tin of chopped tomatoes
  • 620ml chicken stock
  • 120ml Avonmore Cooking Cream
  • ¼ tsp chilli flakes
  • Salt and black pepper


  1. Heat the oil in a large saucepan over a medium-high heat. Add the mince, breaking it up with a wooden spoon, and cook for four minutes until golden brown.
  2. Stir in the dried pasta, tomatoes, chicken stock, Avonmore Cooking Cream and chilli flakes.
  3. Bring to the boil, then reduce the heat to medium. Cover partially with a lid and cook for 10-12 minutes until the pasta is tender but still firm, stirring occasionally.
  4. Remove the lid and cook for another 4-6 minutes until the sauce has reduced.
  5. Season with salt and pepper and serve with basil and grated Parmesan.

Per Serving 459kcals, 10.2g fat (3.4g saturated), 70g carbs, 6.6g sugar, 25.5g protein, 4.3g fibre, 0.606g sodium

To serve:

A handful of fresh basil leaves, thinly sliced
Parmesan, grated

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