Easy creamy pasta

By admin
06 April 2011

Serves 6 

500 g penne pasta (or pasta of your choice)

2 jars tomato pasta sauce (we used Ina Paarman’s sun-dried tomato sauce)

about 45 ml snoek pâté

30 ml milk or white wine

50 g Gruyère or Parmesan cheese, grated

salt and freshly ground black pepper

handful basil leaves

Cook the pasta in boiling salted water until al dente and drain.

Return the pasta to the saucepan and add the tomato pasta sauce.

Heat through, stirring so the pasta does not stick to the bottom of the saucepan.

Mix the snoek pâté and milk or white wine, stirring until a smooth sauce forms. A

dd the sauce to the pasta mixture. Mix in the cheese and season with salt and pepper to taste.

Serve with fresh basil.

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