Eat Recipes

Eat: Creamy Tomato Fettuccine with Spinach, Feta and Chilli

This fettuccine recipe is simple, tasty and delicious and is quick to prepare, making it a perfect mid-week pasta.


400 grams of Fettuccine (we used fresh pasta but dry Fettuccine will also work fine)

1 400 gram tin of chopped tomatoes

1 clove of garlic, crushed

1 small onion, finely chopped

1 tablespoon of olive oil

200 ml of thickened cream

1 teaspoon of dried chilli

1 cup of tightly packed baby spinach leaves

100 grams of feta cheese

Handful of fresh basil leashes

Shaved Parmesan cheese, to serve

To make, lightly fry garlic and onions in olive oil on low heat until translucent. Add chopped tomatoes and chilli and simmer for 3-5 minutes. Stir through cream and continue to simmer on low heat.

In the meantime, cook Fettuccine in a large pot of salted water. Once cooked al dente, drain and add to creamy tomato mix along with baby spinach leaves. Season well with salt and pepper and stir through. Remove from heat, divide among serving bowls and top with crumbled feta cheese, fresh basil leaves and shaved Parmesan. Serve and enjoy!

Love pasta? Click here for our Rigatoni with Vegetable Bolognese and here for our 15 Minute Pantry Pasta.

2 comments on “Eat: Creamy Tomato Fettuccine with Spinach, Feta and Chilli

  1. Very nice. Good coating..

  2. Looks delicious 🙂

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