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Tomato & Garlic Spaghetti.

This is my Slim-Friendly take on the popular Boursin creamed pasta dish but made with low-fat cottage cheese passed through the blender until smooth instead of Boursin cheese making the dish so much more healthy whilst keeping that creamy, cheesy garlic taste and feel.

Creamy Roasted Tomato & Garlic Spaghetti.

Recipe by Steve WalkerCourse: Main Course, Mediterranean, Pasta, Slimming Friendly


Prep time


Cooking time




  • Spaghetti (Fresh or dried).

  • 2 rashers of smoked bacon.

  • Baby plum or cherry tomatoes.

  • 4 tbsp Low-fat cream cheese

  • 4 garlic cloves.

  • 1 medium onion, diced.

  • 1 tsp. Oregano.

  • 1/2 tsp. Kosher salt.

  • 1/4 tsp black pepper.

  • Fry-light spray oil.


  • Preheat the oven to 180 degrees Celsius.
  • Add the tomatoes, onion, garlic, oregano, kosher salt, and black pepper to an oven proof dish or casserole dish, spray with fry light and bake on the middle shelf of an oven for 25 minutes.
  • Oven cook the bacon rashers on the top shelf until crisp, remove, chop into small pieces and set aside.
  • Meanwhile, cook the pasta according to the package instructions.
  • Remove the tray from the oven and transfer the roasted tomatoes mix to a jug or bowl. Add the cottage cheese and blend until smooth.
  • Return the sauce to the oven-dish, as a 1/4 cup of pasta water to loosen the sauce if required, add the cooked pasta and toss through to coat the pasta.
  • Serve with a spoonful of crispy bacon pieces.

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