Creamy Tomato Basil Pasta Recipe
Ingredients:
- 8 ounces uncooked pasta
- 2 tablespoons butter
- ½ tablespoon flour
- 3-4 cloves garlic, minced
- ¼ cup chicken or vegetable broth
- 1 cup heavy cream or whipping 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 & pepper to taste
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook 8 ounces of pasta al dente according to the package instructions. Be sure to reserve a tablespoon or so of the pasta water before draining.
2. Make the Sauce:
- When the pasta is about 10 minutes away from being done, heat a skillet over medium-high heat and melt 2 tablespoons of butter.
- Sprinkle in ½ tablespoon of flour to make a quick roux, cooking for about 1 minute while stirring often to remove the raw flour taste.
- Add the minced garlic, then pour in ¼ cup of chicken or vegetable broth. Let it simmer and reduce by half (about 30 seconds to 1 minute).
- Whisk in 1 cup of heavy cream, ½ teaspoon of Dijon mustard (if using), and ¼ teaspoon of Italian seasoning until the sauce is smooth and creamy.
3. Add Tomatoes and Thicken the Sauce:
- Stir in the chopped tomatoes and let the sauce cook for about 5 minutes, allowing it to thicken slightly and for the tomatoes to soften.
4. Finish the Sauce:
- Remove the skillet from the heat and stir in ½ cup of freshly grated parmesan cheese and the torn basil leaves. Season with salt and pepper to taste.
5. Toss the Pasta:
- Drain the pasta, reserving a tablespoon of pasta water, and add the pasta to the sauce. Toss to coat evenly. If the sauce seems too thick, add a bit of the reserved pasta water to achieve your desired consistency.
6. Serve:
- Serve the pasta immediately, garnished with more freshly grated parmesan if desired. Enjoy!
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 450 kcal per serving
- Servings: 2 servings
Tips for Perfect Creamy Tomato Basil Pasta:
- Customize the Creaminess: If you prefer a lighter sauce, you can substitute half-and-half for the heavy cream. For a richer dish, use a bit more parmesan.
- Fresh Basil is Key: While dried basil can work in a pinch, fresh basil adds a brightness to this dish that takes it to the next level.
- Adjust the Flavor: If you enjoy a bit of heat, feel free to add a pinch of red pepper flakes when making the sauce.
Conclusion:
This Creamy Tomato Basil Pasta is a deliciously simple dish that highlights fresh ingredients and rich flavors. With a silky sauce, juicy tomatoes, and fragrant basil, it’s the perfect meal when you want something quick yet indulgent. It’s a versatile dish that pairs beautifully with a crisp side salad or a slice of garlic bread. Enjoy this easy-to-make pasta recipe and savor every bite!
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Creamy Tomato Basil Pasta
- Total Time: 25 minutes
- Yield: 2 1x
Description
This Creamy Tomato Basil Pasta combines the best of comforting, creamy textures with the fresh flavors of ripe tomatoes and fragrant basil. The smooth sauce is enhanced with just the right amount of garlic and parmesan, making each bite rich and indulgent. The Dijon mustard adds a subtle tang that complements the sweetness of the tomatoes, while the torn basil leaves offer a bright and aromatic finish.
Ingredients
8 ounces uncooked pasta
2 tablespoons butter
½ tablespoon flour
3–4 cloves garlic, minced
¼ cup chicken or vegetable broth
1 cup heavy cream or whipping 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 & pepper to taste
Instructions
Bring a pot of salted water to a boil and cook the pasta al dente according to package instructions.
When the pasta is about 10 minutes away from being done, heat a skillet over medium-high heat and melt the butter.
Sprinkle in the flour to make a quick roux, cooking for about 1 minute while stirring often.
Add the minced garlic, then pour in the broth. Let it simmer and reduce by half (about 30 seconds to 1 minute).
Whisk in the cream, Dijon mustard (if using), and Italian seasoning until the sauce is smooth and creamy.
Stir in the chopped tomatoes and let the sauce cook for about 5 minutes, allowing it to thicken slightly.
Remove the skillet from the heat, and stir in the parmesan cheese and torn basil leaves. Season with salt and pepper to taste.
Drain the pasta (reserving a tablespoon or so of the pasta water) and toss it in the sauce, adding the reserved water if the sauce is too thick.
Serve immediately, garnished with more freshly grated parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450