Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned diced tomatoes if fresh ones aren’t available. However, fresh tomatoes provide a brighter and more vibrant flavor. If using canned, drain them slightly to avoid excess liquid in the sauce.

Can I make this pasta ahead of time?

This dish is best enjoyed fresh, but you can make it ahead and store it in the fridge for up to 3 days. Reheat it gently on the stove with a splash of cream or broth to revive the sauce.

What type of pasta works best for this recipe?

Short pasta like shells, penne, or rigatoni works great as they hold the creamy sauce well. However, you can use any pasta you have on hand, including spaghetti or fettuccine.

Can I make this dish dairy-free?

Yes! Substitute the butter with olive oil, use a plant-based cream, and swap the Parmesan with nutritional yeast or a dairy-free cheese alternative.

Creamy Tomato Basil Pasta

Name: Creamy Tomato Basil Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 8 ounces uncooked pasta (shells, penne, or preferred shape); 2 tablespoons butter; ½ tablespoon flour; 3-4 cloves garlic, minced; ¼ cup dry white wine (or chicken/vegetable broth); 1 cup heavy cream; ½ teaspoon Dijon mustard (optional); ¼ teaspoon Italian seasoning; 2 medium tomatoes, chopped; ½ cup freshly grated Parmesan cheese; ½ cup fresh basil, torn (or more to taste); Salt and pepper to taste

Description

This creamy tomato basil pasta is a quick and easy meal featuring fresh tomatoes, fragrant basil, and a rich, velvety cream sauce. Ready in just 30 minutes, it’s perfect for busy weeknights or a cozy dinner at home.

Ingredients

Scale

8 ounces uncooked pasta (shells, penne, or preferred shape)
2 tablespoons butter
½ tablespoon flour
3–4 cloves garlic, minced
¼ cup dry white wine (or chicken/vegetable broth)
1 cup heavy cream
½ teaspoon Dijon mustard (optional)
¼ teaspoon Italian seasoning
2 medium tomatoes, chopped
½ cup freshly grated Parmesan cheese
½ cup fresh basil, torn (or more to taste)
Salt and pepper to taste

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Instructions

Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.
Make the Roux: In a large skillet over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for about a minute until smooth. This helps thicken the sauce.
Sauté the Garlic and Deglaze: Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the white wine (or broth), letting it simmer for about a minute until it reduces by half. This enhances the depth of flavor.
Create the Creamy Sauce: Whisk in the heavy cream, Dijon mustard (if using), and Italian seasoning. Stir well to combine. Add the chopped tomatoes and let them cook for about 5 minutes, stirring occasionally, until they soften and release their juices.
Combine with Pasta: Remove the skillet from the heat and stir in the grated Parmesan and fresh basil. Toss in the drained pasta, mixing until it’s evenly coated with the creamy sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
Serve and Enjoy: Taste and adjust seasoning with salt and pepper as needed. Serve immediately with extra Parmesan on top for added richness.

Notes

For a lighter version: Use half-and-half instead of heavy cream, but note that the sauce may be thinner.
For added protein: Stir in cooked chicken, shrimp, or crispy bacon.
To make it spicy: Add a pinch of red pepper flakes for heat.
Fresh vs. dried basil: Fresh basil gives the best flavor, but if unavailable, use 1 teaspoon of dried basil as a substitute.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat with a splash of cream or broth. Freezing is not recommended.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 bowl (based on 4 servings)
Calories: 540
Sugar: 5g
Sodium: 320mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 12g
Cholesterol: 70mg