This Creamy Tomato Basil Pasta stands out for its luxurious, velvety sauce that perfectly balances the tang of fresh tomatoes with the fragrant sweetness of basil.
It’s a satisfying vegetarian option that delivers plant-based protein and healthy fats from the cream and parmesan, while fiber from the tomatoes and pasta helps keep you full.
Quick to prepare in just 30 minutes, it’s an ideal weeknight meal or easy meal-prep dish that feels indulgent without requiring complicated steps.
The recipe’s flexibility—using seasonal produce and optional white wine—makes it adaptable for everyday cooking, while its rich, creamy texture appeals to both family dinners and casual entertaining.
Must-Have Tools for Perfect Results
Large Pot
Perfect for boiling pasta evenly. A roomy pot ensures pasta cooks al dente without sticking, and its size makes it useful for soups, stews, and other pasta dishes.
Nonstick Skillet
Ideal for making the creamy sauce without sticking. Its even heat distribution ensures the roux and garlic cook perfectly and is versatile for sautéing vegetables, searing proteins, and more.
Whisk
Essential for blending flour and cream into a smooth, lump-free sauce. A whisk’s broader kitchen value includes sauces, dressings, and batters for consistent texture.
Chef’s Knife
Used for chopping tomatoes and basil with precision. A sharp chef’s knife speeds prep and improves presentation while being indispensable for nearly every cooking task.
Measuring Cups & Spoons
Ensures accurate portioning of ingredients like butter, flour, and cream. Precision leads to consistent results and makes measuring for baking or sauces easier.
30-Minute Creamy Tomato Basil Pasta
Equipment
- 1 Large Pot
- 1 nonstick skillet
- 1 whisk
- 1 Chef’s Knife
- Measuring Cups & Spoons
Ingredients
- 8 ounces pasta uncooked
- 2 tablespoons butter
- 1/2 tablespoon all-purpose flour
- 3 –4 cloves garlic minced
- 1/4 cup dry white wine or vegetable/chicken broth
- 1 cup heavy cream
- 1/2 teaspoon Dijon mustard optional
- 1/4 teaspoon Italian seasoning
- 2 medium tomatoes chopped
- 1/2 cup parmesan cheese freshly grated
- 1/2 cup fresh basil torn
- Salt & pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, stirring occasionally to prevent sticking. Reserve a small cup of pasta water before draining, which can be used to adjust sauce consistency later. Drain the pasta and set it aside while you prepare the sauce.
- Make the Roux: In a nonstick skillet over medium-high heat, melt the butter until it becomes foamy. Sprinkle in the flour gradually while stirring constantly with a whisk or wooden spoon, creating a smooth, golden roux. Cook for about one minute to eliminate any raw flour taste, ensuring the base of your sauce is perfectly thickened.
- Build the Cream Sauce: Add the minced garlic to the roux and sauté for 30 seconds until fragrant, taking care not to burn it. Pour in the white wine or broth and allow it to simmer until reduced by half, about 30–60 seconds.Slowly whisk in the heavy cream, Dijon mustard (if using), and Italian seasoning until fully incorporated and silky smooth.
- Add Tomatoes and Herbs: Stir in the chopped tomatoes and simmer for about five minutes, letting the sauce thicken slightly while the flavors meld together. Remove the skillet from heat, then fold in the freshly grated parmesan and torn basil, ensuring each ingredient is evenly combined for maximum flavor.
- Combine Pasta and Sauce: Return the drained pasta to the skillet, gently tossing it in the sauce until each strand is coated. If the sauce is too thick, gradually add a tablespoon of reserved pasta water until desired consistency is reached. Serve immediately, topped with extra parmesan and a sprinkle of fresh basil for a vibrant, flavorful finish.
Notes
- Serves 2–4 depending on appetite and side dishes.
- Use seasonal, ripe tomatoes for maximum flavor; one large tomato can replace two medium ones.
- Avoid low-fat cream substitutes, as they may curdle with the tomato’s acidity. Use extra flour if using half-and-half.
- Freshly grated parmesan is recommended for better texture and flavor than pre-shredded cheese.
- Reserve a small amount of pasta water to adjust sauce consistency if it thickens too much.
Chef’s Secrets For Best Flavor
For the richest, most flavorful sauce, always cook the garlic gently until fragrant but not browned to avoid bitterness.
Using fresh, ripe tomatoes and tearing the basil by hand rather than chopping ensures maximum aroma.
A splash of white wine or vegetable broth adds subtle depth and balances the cream’s richness.
Always taste the sauce and season with salt and pepper gradually, adjusting to your palate.
Incorporating a small amount of reserved pasta water helps the sauce cling beautifully to the pasta, creating a silky, restaurant-quality finish.
Serving Suggestions For Family Meals
This creamy tomato basil pasta pairs beautifully with a crisp green salad, roasted vegetables, or garlic bread for a satisfying, balanced meal.
Garnish with extra parmesan and a few fresh basil leaves to elevate both presentation and flavor.
For a light variation, serve alongside grilled chicken or pan-seared shrimp for added protein.
The vibrant colors and aromatic herbs make it an inviting dish for weeknight dinners, casual entertaining, or even meal prep for lunches during the week.
Storage Tips To Maintain Freshness
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently over low heat on the stove, adding a splash of cream or reserved pasta water to restore the sauce’s creamy texture.
Avoid microwaving directly at high heat, as this may cause the sauce to separate.
For longer storage, the sauce can be frozen separately for up to 2 months; simply thaw in the fridge overnight and combine with freshly cooked pasta when ready to serve.
Frequently Asked Questions Answered Clearly
1. Can I use whole wheat pasta?
Yes, whole wheat pasta works well and adds fiber and nutrients. Just adjust the cooking time as it usually takes slightly longer than regular pasta to reach al dente.
2. Can I make this dairy-free?
You can substitute coconut cream or a plant-based cream alternative, but the sauce may be slightly less thick. Add extra flour or cornstarch to achieve a creamier consistency.
3. Can I prepare this ahead of time?
The sauce can be made a day in advance and reheated gently. Combine with freshly cooked pasta just before serving to maintain texture and flavor.
4. Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or even cannellini beans can be added to increase protein content and make it a more substantial meal.
5. How do I prevent sauce from splitting?
Cook over moderate heat and whisk continuously when adding cream. Avoid boiling the sauce after adding cream, and always temper it with reserved pasta water if it’s too thick.
This recipe has been adapted and simplified from the original version by saltandlavender. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
