This is one of those recipes that I had on Pinterest for ages before I tried it, but after I did, it quickly became part of our regular vegetarian meals since the kids love it and it literally takes 10 minutes to make. Because I have to cook for a big family though, I’ve obviously had to adapt it from the original recipe in order for it to feed us all.
First, on a back burner, prepare 500 grams of wholemeal pasta according to the instructions (I use spirals because they cook in 6 minutes). While that’s happening, in a large skillet, heat up a little olive oil and brown 1 diced onion and 1 teaspoon of crushed garlic.
Then add 1 cup of chopped sundried tomatoes and 1/4 cup of tomato paste.
Add 2 tins of diced tomatoes and stir to combine.
Add 3/4 cup of light sour cream mixed with 3/4 cup of light Greek yogurt and stir to combine.
Add roughly 3 cups of baby spinach (I just guesstimate – 2 big handfuls) and season with salt & pepper.
Leave that to wilt while you drain the pasta and add it to the skillet, then stir everything together and voila! You are ready to dish up dinner.
We like to top ours with grated parmesan (and lots of red chilli flakes for the adults).