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creamy tomato basil pasta

A simple, but delicious creamy tomato sauce over penne pasta, or any kind of pasta!
Creamy Tomato Basil Pasta

Ugh, Monday.  Why do you have to be so…you?  On the bright side, I have today off from work.  On the not-so-bright side, it snowed last night.  Again.  Seriously, when will it stop?!  I actually had a burger recipe ready to share with you today, but just didn’t think it was appropriate.  Just couldn’t do it.  I thought this creamy, comforting pasta dish was much more appropriate.  Especially for a Monday.

First of all, this creamy tomato basil pasta sauce is super easy.  And super quick.  Which, in my book, is ideal for a Monday night.  Or any weeknight, for that matter.  Most importantly, it is delicious comfort food that is perfect for a snowy night, like we have here in Minnesota.

My one worry when making this is that Marc wouldn’t be too impressed by it.  It’s meatless and I wasn’t sure how he was going to feel about that.  To my great surprise, Marc loved it.  And so did I!  The sauce is simple, yet full of flavor and has the feel of a tomato sauce yet much more creamy and, in my opinion, delicious.  I already have plans to make this again and freeze the sauce for an even quicker weeknight meal!  We served this with homemade garlic bread (carbs + carbs = win) but it would also pair well with a salad or green vegetable.

 

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Creamy Tomato Basil Pasta

creamy tomato basil pasta

Print Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

  • 3 tbsp olive oil
  • 1 white onion diced
  • 3 cloves garlic minced
  • 2 tbsp flour
  • 1/2 cup half & half
  • 3/4 cup milk
  • 1 14.5 ounce can diced tomatoes
  • 1 cup shredded Mozzarella or Parmesan cheese
  • 1/4 cup fresh minced basil
  • salt and pepper to taste
  • 10-12 ounces your favorite pasta we used whole grain Penne

Instructions

  • Bring large pot of water to boil for the pasta.
  • While waiting for water to boil, start the sauce.
  • In large saucepan, heat olive oil over medium heat. Add onions and and saute until translucent, about 5-7 minutes.
  • Add garlic and cook one more minute.
  • Add flour to onion mixture and stir to combine. Let cook another 1-2 minutes.
  • Slowly add half and half and then the milk, stirring continuously.
  • Add tomatoes then cook another 7-10, stirring often, to let sauce thicken.
  • While the sauce cooking, add pasta to boiling water and cook according to package instructions.
  • With an immersion blender, puree sauce until your desired consistency. I left a few chunks, but wanted my sauce pretty smooth.
  • Add basil and Parmesan and stir until melted. Season with salt and pepper, to your liking
  • If sauce is too thick, add about 1/3 cup of the pasta water to thin it out, if you feel that is needed.
  • Add pasta to sauce and stir to combine.
  • Serve topped with additional Parmesan cheese. Enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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    1. Sharon, half and half is a milk product, made of half cream and half milk. You can use all milk or all cream, if you prefer. Hope this helps! 🙂