Serves 4

300g gluten-free fusilli
1 x tin of chopped tomatoes
1 tbsp tomato purée
40g Cheddar, grated
2 tbsp Parmesan, grated
1 tbsp light cream cheese
¼ tsp dried Italian seasoning

1. Bring a pot of salted water to the boil and cook the fusilli according to the package instructions.
   Heat a separate saucepan over a medium heat and add the chopped tomatoes. Purée with a hand blender until smooth, then stir in the tomato purée.
2. Reduce the heat to low and stir in the Cheddar, Parmesan, cream cheese and seasoning until the cheese has melted.
3. Drain the pasta and add to the sauce, tossing until completely coated.

Per serving: 328kcal, 3.8g fat (1.5g saturated), 59.8g carbs, 4.1g sugar, 4g fibre, 12.9g protein, 0.197g sodium