- 300g macaroni, or other small pasta shapes
- 25g sundried tomatoes in oil, drained and roughly chopped
- 2 tbsp crème fraîche
- 1 tbsp tomato purée
- 1 tbsp parmesan, grated
Pasta makes a great alternative to potatoes as it cooks so quickly. Try serving tagliatelle, tossed with chopped fresh herbs and a drizzle of olive oil, with stews and casseroles – it’s perfect for taking on the flavour of gravy and juices.