Creamy pasta recipe is ‘quick’ to make during the week using cheap leftover ingredients

This simple paata recipe is quick to make and tastes delicious (Image: Trewithen Dairy)

Nothing is better than digging into a big bowl of pasta during the colder seasons, and it is incredibly simple to make this comfort food dish.

Emily, a cook known as Emily On Toast online, has come up with a delicious creamy pasta recipe with Trewithen Dairy that is easy to make and the perfect way to use up leftovers.

In an interview with the Express, Emily said: “It’s a great recipe for the week. The tomatoes don’t take that long to roast, and once they are cooked it’s just a case of cooking the pasta which is quick, and mixing it all together.”

This is the perfect recipe to make to warm yourself up on a cold autumn evening as all you need are leftovers and ingredients you likely already have in your kitchen cupboard.

Emily added: “It’s a good recipe to use up leftover clotted cream, not many people realise clotted cream can be used the same as double cream within savoury recipes, it’s not just for afternoon tea!

Cook Emily shared that this is ' a great recipe for the week' (Image: Getty)

“If you have tomatoes that are slightly past their best, this is a good way to use them up. You could also add red pepper into the mix if you have one to use.”

How to make weekday creamy pasta using leftovers 

Ingredients

• 350g of cherry tomatoes
• 200g of pasta of your choice
• 50g of clotted cream
• Three garlic cloves (finely chopped)
• One chilli (optional if you do not like spice)
• One teaspoon of bouillon
• Three tablespoons of tomato puree
• Basil leaves or dried basil herbs
• Salt and pepper
• Olive oil

This recipe is simple and a great way to use up leftovers (Image: Getty)

Method

Place the cherry toasted on a tray with a little olive oil and place them in the oven to roast at 210C.

Roast the tomatoes until they are blistering and just beginning to become charred which should take roughly 20 minutes.

Once the tomatoes have been cooking for 15 minutes, place the pasta in a pot of hot salted water and cook following the packet instructions.

Add olive oil to a large pan and fry the garlic on a low heat. Once the garlic is cooked, add the cherry tomato, tomato puree, chilli (if using), bouillon and around 50ml of the pasta water.

Stir and cook everything together on a medium heat until the tomatoes have broken up and you have sauce.

Drain the pasta and add it to the pan with the tomato sauce. Turn down to a low heat, add the cream and season with salt and pepper. Add more pasta water if you want the sauce to be looser.

Scatter the basil on top of the pasta and your tasty dinner dish is now ready to serve.