- 1 packet Vetta High Fibre Fettuccine
- 1 tablespoon olive oil
- 1 onion, fine diced
- 2 cloves garlic, crushed
- 250g tomato passata
- 1 punnet cherry tomatoes
- 1 tablespoons basil, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- 300ml lite cooking cream
- 1/3 cup finely grated parmesan
- Thyme and basil extra, for serving
| - Cook fettuccine pasta according to packet instructions. Drain and set aside. Keep warm
- Meanwhile, heat olive oil in a large fry-pan over medium heat. Fry onions until soft. Add garlic and cook for 1 more minute
- Add passata, tomatoes, basil, thyme, Worcestershire sauce and paprika. Stir, bring to the boil, then reduce to a simmer for 20 minutes
- Remove from heat, and while still hot stir through cream and half the parmesan. Add the warm pasta to the sauce, toss to coat
- Serve pasta topped with remaining parmesan and fresh herbs
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