This creamy tomato pasta (using tomato paste) is rich, filling, and utterly delicious! A quick and easy recipe that's perfect for lunch or dinner comes together in 20 minutes. A silky pink sauce made with tomato paste, cream, and cheese.
Seriously, this dish is a keeper! It's my weeknight go-to, along with my creamy white sauce pasta and Instant Pot tomato sauce pasta. You can also use easy microwave bechamel sauce (white sauce) if you dont have heavy cream at home to make this delicious pink sauce pasta.
Ingredients
- Pasta: You can choose your favorite shape, but short pasta like penne, rigatoni, or small shells catches the sauce beautifully.
- Veggies: I used only garlic and yellow onions. You can use shallots instead of onions. You can also add sautéed or air-fried veggies like bell peppers, mushrooms, and broccoli.
- Tomato paste: It has a concentrated tomato flavor, perfect for sauces. If you don't have tomato paste, you can substitute it with ¾ -1 cup tomato sauce or passata instead.
- Heavy cream: It adds creaminess to the sauce. Dont replace it with milk.
- Seasonings: Italian seasoning, red chili flakes, salt, and pepper.
- Olive oil + butter: I use a combination of olive oil and unsalted butter to create a rich, flavorful base. The olive oil helps prevent the butter from burning.
- Fresh Herbs: I used fresh basil; you can also use parsley.
How to Make Creamy Tomato Pasta with Tomato Paste
Cook the pasta according to the package instructions until al dente. Reserve some pasta water and drain.
In a pan, heat olive oil and butter over medium heat. Add minced garlic and diced onion, and cook until the onions turn translucent.
Next, you may also add ½ cup cherry tomatoes and cook until soft. I did not use it in this recipe.
Add tomato paste and sauté for 30 seconds to 1 minute. Reduce the heat to medium-low and pour in the heavy whipping cream and seasonings such as Italian seasoning, red chili flakes, and salt & pepper. Let it simmer for a minute or till the sauce thickens. If the sauce is a little tangy, add a pinch of sugar if desired.
Note: Do not substitute whole milk for heavy cream in this recipe. The acidity from the tomato paste can cause the milk to curdle.
Add the cooked pasta to the tomato cream sauce, reserved pasta water, and toss to combine. If the sauce is too thick, add some more reserved pasta water.
Turn off the heat. Stir in cheese (of your choice) and fresh basil or parsley along with the pasta.
Serve hot with extra cheese on top, garlic bread, or a simple salad.
Serving Suggestions
Serve the pasta warm with Dominos style stuffed garlic bread, sweet corn soup, or a simple salad like chickpea cucumber salad.
Expert Tips
- I don't recommend substituting heavy cream with whole milk or half-and-half, as the acidity in the tomato paste may cause the sauce to curdle.
- You could also add some baby spinach or roasted veggies at the end of cooking.
- Vegan: Substitute cream with coconut cream or full-fat coconut milk.
- Use good-quality cheese for the best flavor.
- You can store the pasta in the fridge for 2-3 days in an airtight container.
More Vegetarian Pasta Recipes
Easy Creamy Tomato Pasta (Using Tomato Paste)
Ingredients
- 2-2 ½ cups uncooked pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3-4 garlic cloves minced
- ½ cup onion (or shallot), finely chopped
- 6 tablespoons organic tomato paste
- ¾ cup heavy whipping cream
- 1 teaspoon Italian seasoning (or dried oregano)
- ½ teaspoon red chili flakes
- salt & pepper to taste
- ¼-1/2 cup reserved pasta water
- 2-3 tablespoons fresh basil
- ¼ cup shredded mozzarella cheese (parmesan or any cheese)
- Optional: sautéed veggies (mushrooms, bell peppers, broccoli and sweet corn)
Instructions
- Cook the pasta according to the package instructions until al dente. Reserve some pasta water and drain.
- In a pan, heat olive oil and butter over medium heat. Add minced garlic and diced onion, and cook until the onions turn translucent.Next, you may also add ½ cup cherry tomatoes and cook until soft. I did not use it in this recipe.
- Add tomato paste and sauté for 30 seconds to 1 minute. Reduce the heat to medium-low and pour in the heavy whipping cream and seasonings such as Italian seasoning, red chili flakes, and salt & pepper. Let it simmer for a minute or till the sauce thickens. If the sauce is a little tangy, add a pinch of sugar if desired.Note: Do not substitute whole milk for heavy cream in this recipe. The acidity from the tomato paste can cause the milk to curdle.
- Add the cooked pasta to the tomato cream sauce, reserved pasta water, and toss to combine. If the sauce is too thick, add some more reserved pasta water.
- Turn off the heat. Stir in cheese (of your choice) and fresh basil or parsley along with the pasta.
- Serve hot with extra cheese on top, garlic bread, or a simple salad.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Leave a Reply