4.9 from 57 votes
Creamy Tomato Basil Pasta
This creamy tomato basil pasta recipe is a delicious meatless meal that's fast, simple to make, and is perfect for in-season summer tomatoes and fresh basil!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 551 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3-4 cloves garlic minced
- 1/4 cup dry white wine or chicken/veg broth
- 1 cup heavy/whipping cream
- 1/2 teaspoon Dijon mustard optional
- 1/4 teaspoon Italian seasoning
- 2 medium tomatoes chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup basil (tear it up) or more, to taste
- salt & pepper to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, make a quick roux by sprinkling the flour in and cook for about 1 minute, stirring fairly often.
- Add in the garlic, followed by the wine (or broth). Let it bubble until it's reduced by half (approx. 30 seconds to 1 minute).
- Whisk in the cream, Dijon mustard, and Italian seasoning until you've got a smooth sauce.
- Stir in the chopped tomatoes. Cook the sauce for another 5 minutes or until the sauce has thickened up a bit.
- Take the skillet off the heat and stir in the parmesan cheese and basil.
- Add the drained pasta to the skillet and toss until coated (I usually add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Serve immediately with more freshly grated parmesan if desired.
Cup of Yum
Notes
- Serves 2-4 depending on how hungry people are/what else you serve it with.
- I don't recommend subbing the cream for a lower fat alternative. It may not thicken the same, and the acidity from the tomatoes could curdle it. You could try adding more flour if you use half-and-half.
- You don't need to be too precise with the tomato size so don't worry about weighing them. One larger tomato will work fine.
Nutrition Information
Calories
551kcal
(28%)
Carbohydrates
49g
(16%)
Protein
14g
(28%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
279mg
(12%)
Potassium
366mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1831IU
(37%)
Vitamin C
10mg
(11%)
Calcium
210mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 279mg | 12% |
| Potassium | 366mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1831IU | 37% |
| Vitamin C | 10mg | 11% |
| Calcium | 210mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.