Go Back
–+ servings
Tomato Basil Pasta

Creamy Tomato Basil Pasta: Quick, Vegetarian Summer Bliss

This Creamy Tomato Basil Pasta brings the essence of summer to your table in just 30 minutes, a delicious vegetarian dish bursting with fresh flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta your favorite type
For the Sauce
  • 2 tablespoons Butter or substitute with olive oil for dairy-free option
  • 2 tablespoons Flour or use cornstarch for gluten-free
  • 3-4 cloves Garlic minced
  • 1/2 cup Dry White Wine or vegetable broth as a non-alcoholic substitute
  • 1 cup Heavy Cream or substitute with half-and-half or cashew cream
  • 1 teaspoon Dijon Mustard can be omitted or replaced with lemon juice
  • 1 teaspoon Italian Seasoning fresh herbs can be substituted
  • 2 medium Tomatoes chopped ripe summer tomatoes
  • 1/2 cup Parmesan Cheese or nutritional yeast for vegan option
  • 1/2 cup Basil torn

Equipment

  • large pot
  • Skillet
  • Colander
  • whisk

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and reserve a splash of pasta water.
  2. In a skillet, melt butter over medium-high heat. Whisk in flour to create a roux for about 1 minute.
  3. Add minced garlic and sauté for 30 seconds. Pour in wine or broth and let simmer for 2-3 minutes.
  4. Whisk in heavy cream, mustard, and Italian seasoning. Stir until mixture thickens slightly.
  5. Add chopped tomatoes and simmer for an additional 5 minutes.
  6. Off the heat, mix in Parmesan cheese and torn basil until cheese melts.
  7. Toss the drained pasta with the sauce, adding reserved pasta water if needed. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best texture, use al dente pasta. Reserve pasta water for adjusting sauce consistency.

Tried this recipe?

Let us know how it was!