Vlinder Pasta met Creamy Tomaten Saus

Butterfly Pasta with Creamy Tomato Sauce

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A homemade, aromatic tomato cream sauce with garlic and basil, perfectly combined with butterfly pasta. Enriched with sun-dried tomatoes, spinach and creamy Parmesan cheese for a delicious meal.


4 persons

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 can (400ml) diced tomatoes
  • 1 teaspoon salt
  • 1 tablespoon The Spice Club Oregano
  • 1 tablespoon The Spice Club Thyme
  • 1 tablespoon The Spice Club Basil
  • 1 tablespoon The Spice Club Marjoram (optional)
  • 8 to 10 fresh basil leaves, plus extra for garnish
  • 120 ml whipped cream
  • 340 grams of butterfly pasta
  • 2 cups baby spinach
  • 120 ml thinly sliced ​​sun-dried tomatoes
  • Freshly grated Parmesan cheese, for serving


  1. Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook until fragrant.
  2. Add the can of tomatoes, salt, oregano, thyme (marjoram, optional) and basil. Simmer, stirring occasionally, for 10 minutes.
  3. Add the cream and simmer the sauce for another 5 minutes.
  4. In the meantime, cook the pasta according to the instructions on the package.
  5. Add the spinach and sun-dried tomatoes to the sauce, cooking until the spinach is just wilted.
  6. Drain the cooked pasta and add to the sauce. Mix well.
  7. Serve the pasta garnished with fresh basil leaves and fresh Parmesan cheese. Enjoy your meal!

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