This creamy tomato basil pasta recipe is a delicious meatless meal that is perfect for in-season summer tomatoes and fresh basil!
Few things bring me more joy than the simple pleasure of growing my own tomatoes and basil. Turning some of them into a homemade creamy tomato basil sauce is a no brainer!
This fresh tomato basil pasta is perfect for easy summer dinners or even entertaining. It only takes about 30 minutes to make, and the cream sauce tastes luxurious.
Need to use up your garden basil? Try my Homemade Pesto recipe.
How to make tomato basil pasta (overview):
Cook your pasta al dente according to package directions. Meanwhile, melt the butter in a skillet over medium-high heat. Add the flour and cook for about a minute, then add in the garlic, followed by the wine (or use chicken or veg broth). Cook until it's reduced by half, then whisk in the cream, Dijon mustard, and Italian seasoning. Stir in the chopped tomatoes, and then cook the sauce for 5 minutes or until it's thickened up a bit and the tomatoes have softened. Take the skillet off the burner and stir in the parmesan and basil. Toss with the drained pasta and enjoy! (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- I don't recommend subbing the cream for a lower fat alternative if possible. It may not thicken the same, and the acidity from the tomatoes could curdle it. You could try adding more flour if you need to use half-and-half, however.
- You can use any pasta shape you have on hand/prefer. You could even try tortellini or ravioli.
- Don't worry too much about the tomato size. One large tomato will work, as will a couple of smaller ones or a handful of tiny ones!
- Have more herbs in your garden? Chop them up and throw them in instead of using the dried Italian seasoning that I suggest in the recipe.
- Parmesan cheese is best when it's freshly grated. I always keep a wedge in the fridge and use my handy Microplane to grate it.
What to serve with this recipe?
It's delicious by itself and will make 2 generous portions or 4 more reasonable ones. If feeding 4 people, I suggest serving it with a side salad and/or some garlic bread. This pasta would also be great for an elevated side dish (you could serve it with any number of main courses).
You may also like...
- One Pan Creamy Sun-dried Tomato and Basil Gnocchi
- Sun-dried Tomato and Basil White Bean Dip
- Creamy Tomato Basil Chicken
- Creamy Penne Pasta
- Creamy Lemon and Fresh Tomato Salmon Pasta
Questions about this creamy tomato and basil pasta? Let me know in the comments below.
Creamy Tomato Basil Pasta
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3-4 cloves garlic minced
- 1/4 cup dry white wine or chicken/veg broth
- 1 cup heavy/whipping cream
- 1/2 teaspoon Dijon mustard optional
- 1/4 teaspoon Italian seasoning
- 2 medium tomatoes chopped
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup basil (tear it up) or more, to taste
- Salt & pepper to taste
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, make a quick roux by sprinkling the flour in and cook for about 1 minute, stirring fairly often.
- Add in the garlic, followed by the wine (or broth). Let it bubble until it's reduced by half (approx. 30 seconds to 1 minute).
- Whisk in the cream, Dijon mustard, and Italian seasoning until you've got a smooth sauce.
- Stir in the chopped tomatoes. Cook the sauce for another 5 minutes or until the sauce has thickened up a bit.
- Take the skillet off the heat and stir in the parmesan cheese and basil.
- Add the drained pasta to the skillet and toss until coated (I usually add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Serve immediately with more freshly grated parmesan if desired.
- Serves 2-4 depending on how hungry people are/what else you serve it with.
- I don't recommend subbing the cream for a lower fat alternative. It may not thicken the same, and the acidity from the tomatoes could curdle it. You could try adding more flour if you use half-and-half.
- You don't need to be too precise with the tomato size so don't worry about weighing them. One larger tomato will work fine.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.