2 tbsp Low fat Cream Cheese
150 ml Tomato paste (1 small can)
8-10 cloves Garlic
3-5 Green Chilies
1 Onion (thin slices)
1.5 cup chicken broth
Creole Seasoning (according to taste)
Bring water to boil with a little bit of salt, and add the pasta. I used wholewheat Rotini, and it took about 12 mins. Please follow instructions on the pasta pack. Once the pasta is cooked, drain and set aside.
Slice the sausages into bite size pieces. Heat oil, add the sausages along with the Creole seasoning and fry the sausages for a few minutes, until its cooked.
I put the garlic, tomatoes and the chilies into a grinder and made that into a paste, you can add them separately if you wish.
Next you add the onions, can of tomato paste and the above mixture. Stir fry for a few minutes, and then add the basil. Once the basil has wilted, add in the broth. Let the mixture come to a boil, and then turn down the heat and add the spinach and cream cheese.
Once the spinach has wilted you can add the pasta along with some more Creole seasoning.
Please note that I didn’t add any additional salt to the pasta sauce, because the Creole seasoning and the chicken broth, already contains a lot of salt.