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