Creamy Tomato Pasta

Creamy Tomato Pasta is an easy comfort meal made with a creamy tomato sauce from canned tomatoes, vegan cream cheese, parmesan, oregano, onions, and of course garlic. Chili flakes give this easy pasta recipe a nice spicy touch.

I come straight up to the point: you need to make this, friends, because  I do something different to what you would expect in a pasta cream sauce. I drained my chopped tomatoes and let go all the juices because I find this extra step (more how later) makes the best and most delicious tomato flavor.

Use whatever pasta you prefer. I use bowtie, because this is one of my favorites. There aren’t any rules – just have a look at your pantry and make this easy weeknight meal.

If there is one food in the entire world that I want always on my plate it is tomato pasta, therefore this never gets old for me. This is pure comfort food, such a great classic and it can be yours in 20 minutes.

Reasons to make this Creamy Tomato Pasta

My recipe for Creamy Tomato Pasta is easy, budget friendly and I tell you seriously delicious. The only recipe you will ever need.

There are 2 things that make it stand out:

Drain your crushed tomatoes: this extra step will make your pasta from great to utterly over the top delicious. Try to remove as much of the juices that you can (best over a sleeve with a bowl underneath).

Vegan cream cheese: This ingredient will give your pasta sauce to a creaminess and richness, like you would never expect, but with the same quality you probably know from my Creamy Mac and Cheese. 

For flavor: chili flakes and oregano create amazing spicy Mediterranean flavor, yum.

What you need for this Creamy Tomato Sauce recipe

• Pasta
• Olive oil
• Cream cheese
• Parmesan
• Garlic

 

• Onion
• Crushed tomatoes
• Oregano
• Tomato paste
• Chili flakes

How to make Creamy Tomato Pasta

Drain the chopped tomatoes over sleeve with a bowl underneath. Set tomatoes aside.

Cook your pasta according your manufacturer’s directions in lightly salted water.

While pasta cooking make your sauce: in a pan or casserole heat olive oil. When hot, fry garlic and onions for around 2 minutes, then add drained tomatoes, tomato paste, chili flakes, oregano and finally cream cheese and parmesan. Season with a pinch of salt plus pepper, mix well, and let everything cook on medium heat for 4 minutes more.

Mix in the pasta and serve on plates or in bowls.

Leftover and freezing instructions:

Leftovers can be stored in the fridge for around 5 days.

Freezing: this a great make ahead meal of which can easily make a double or triple batch as it freezes really well. To freeze the Creamy Tomato Pasta, let it first cool completely, then store in freezer containers or individual bags.

For reheating: thaw overnight and warm on low to medium heat.

Tips and tricks for this pink sauce:

Use other colorful veggies: peas, carrots, zucchinis or mushrooms, if you like to.

If your sauce is too thick, use some liquid from the drained tomatoes. This will give this sauce additional flavor instead of using just water.

Other pasta recipes to try:

• Cheeseburger Pasta
• Lemon Pasta
• Zucchini Pasta
• Ricotta Pasta

Try this Creamy Tomato Pasta and you will be hooked.

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Cheers, Florian.