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30-Minute Creamy Tomato Basil Pasta

Jessica T. Brown
A creamy, tomato-basil pasta with a velvety sauce, fresh herbs, and parmesan—ready in 30 minutes for a quick, comforting vegetarian meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian, Vegetarian
Servings 4

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.