This is the third recipe from my sugar free recipe collection, and it is one of my favourites!

Cream, garlic, tomato, pasta, sugar free – 5 of my favourite things!

Just like the sweet and sticky sugar free flapjack recipeย I posted a couple of weeks ago, this too is courtesy of Davina – the sugar free Queen!

If I could live off a cheese only diet and avoid getting fat, spotty and smelling like a dairy farm, I would. I have not yet found a cheese I dislike (#35 on my Bucket List), so whenever I see cheese in a recipe Iย haveย to try it. I’m also a great lover of pasta, which is what I struggled most with when I gave up gluten, so give me a dish with cheese and pasta and I’m all yours – easily pleased!

When I saw this recipe for creamy tomato and garlic pasta, I knew I was going to love it and it quickly became one of my favourite mid-week teas to make for the family.


I’ve tweaked the recipe slightly, so let me know what you think!

Creamy Garlic Tomato Pasta

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 550g – 600g cherry vine tomatoes
  • 5 cloves of garlic, unpeeled
  • 2 tbsp olive oil
  • Salt, pepper and fresh thyme
  • 150g cream cheese (for extra flavour I usually use garlic and herb cream cheese)
  • 250-300g spelt pasta (depending on how much you eat)
  • 4 handfuls of fresh spinach
  • 6-8 fresh basil leaves
  • 80g frozen peas


  • Preheat your oven to 180C/160C fan
  • On a roasting tin or baking tray, place the garlic and tomatoes (cutting half of the tomatoes in half) and drizzle with the olive oil. Once all coated, sprinkle with salt, pepper and the fresh thyme. These should be placed in the oven and allowed to roast for 1 hour
  • When the garlic is soft and fragrant and the tomatoes have started to bubble and caramelise, remove the tin from the oven and leave on the side to cool for around 5-10 minutes
  • Whilst the garlic and tomatoes are cooling, cook the pasta and peas
  • Peel the tomatoes and squeeze the flesh out of the garlic skins, adding both to a bowl of cream cheese. For all the flavour, use the roasting juices that have been collected in the tin/tray. Mix these ingredients together thoroughly
  • When the pasta and peas are about cooked, add the spinach and allow to wilt before draining the pasta and returning to the pan
  • Add the cream cheese mix to the pasta and stir thoroughly. The pan will still be hot and will soften this into a flavoursome sauce
  • Add the basil leaves and season before serving

Delicious and nutritious!


*I seem to have photographed the portion without spinach and peas – fussy eaters ruining lives!*

… made again with better photos:




  1. lyydialau
    October 11, 2015 at 20:17

    reading this recipe totally made me hungry… I think I’ll try it out! (:

    Liked by 1 person

    • October 11, 2015 at 20:35

      Thanks for commenting Lyydia, glad to hear you like the look of it! I’m sure you’ll love it xox


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: