Creamy Tuscan Pasta Sauce
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 Servings
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Course
Condiments
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Cuisine
Italian
Creamy Tuscan Pasta Sauce
Description
Creamy Tuscan Pasta Sauce is prepared by melting butter and sautéing minced garlic gently to release its aroma. Dried basil is added before stirring in softened cream cheese; although initially curdled, constant whisking helps form a smooth, creamy consistency. Chopped sun-dried tomatoes introduce a sweet and tangy flavor that complements the creamy base.
Milk is slowly incorporated in increments while whisking vigorously, which loosens the sauce and creates a velvety texture. Finally, freshly grated Parmesan cheese is folded in with salt and pepper to deepen the sauce's umami and finish the seasoning.
The resulting sauce is rich and creamy with a mild herbal lift from basil and bursts of savory sweetness from the tomatoes. It coats cooked pasta thoroughly, making for a hearty meal. Fresh basil and extra Parmesan can be added as a garnish when serving.
The sauce can be adjusted with reduced-fat cream cheese or lower-fat milk if desired, but full-fat products lend greater creaminess. For a thicker sauce, a small amount of flour can be whisked in at the start with melted butter to provide extra body.
Ingredients
- 4 tablespoons butter
- 4 cloves garlic finely minced or pressed through a garlic press (about a tablespoon
- 1 ½ teaspoons basil dried
- 8 ounces cream cheese softened and cut into 8 pieces
- 1 (8-ounce) (8-ounce) jar sun-dried tomatoes rinsed, drained and chopped
- 2 cups milk preferably not skim
- 1 ½ cups Parmesan Cheese freshly grated, plus more for serving, if desired
- ½ teaspoon black pepper ground
- ½ teaspoon salt
- basil fresh; for serving; Parmesan grated
- Parmesan Cheese fresh; for serving; Parmesan grated
Instructions
- In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
- Stir in the dried basil. Add the cream cheese, stirring constantly with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
- Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.
- Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.
Notes
- Using full-fat cream cheese and 2% or higher milk creates a creamier texture compared to reduced-fat versions.
- Fresh basil may replace dried basil if available; add a generous 1/4 cup of chopped fresh basil at the end of cooking for enhanced herbal flavor.
- For a thicker sauce, whisk 1 to 2 tablespoons of flour into the melted butter before adding garlic to avoid lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 442kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 85mg | 28% |
| Sodium | 964mg | 40% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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