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! “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 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 Place the cherry toasted on a tray with a little olive oil and pl.
