Creamy Tomato Pasta

• Butter ( Can use Olive Oil also), I like the buttery flavor in the sauce.
• Garlic
• Onion
• Cream
• Peeled Tomatoes (p)
• Stock ( Vegetable or Chicken)
• Cream Cheese
• Dried Thyme
• Dried Parsley
• Dried Oregano
• Parmesan

• Step 1:   Grind to a smooth puree half can of peeled tomatoes and keep aside the rest.
• Step 2:   In a pan, add 2 tablespoons butter, and melt the butter on medium heat. Add onion and garlic, saute till soft and fragrant.
• Step 3:   In the pan, add tomatoes from can and cook till the tomatoes loosen up and cramlize.
• Step 4:   Add stock to this and stir well.
• Step 5:   Add spaghetti to the pan ensuring that pasta is fully submerged in the liquid. Cook for 10 to 15 minutes till pasta is al dente.
• Step 6:   Add tomato puree and let it cook for a minute.
• Step 7:   In a bowl mix cream, cream cheese, parmesan and stir well, ensure that there are no lumps.
• Step 8:   Reduce heat, add the cream mixture, stir well and add all dry spices.
• Step 9:   Adjust salt, pepper and stir well. Let it sit for a minute or two, then serve with fresh basil.

Variations and Tips for creamy tomato pasta

• You can use spinach, broccoli, and mushrooms in this recipe as per your choice.
• You can also choose to use any pasta as per your liking.
• Heavy cream works best for this recipe. While adding cream, cream cheese, and parmesan mixture, the heat should be reduced, or the cream will curdle due to the acidity of the tomatoes.
• You can add protein of your choice to this soup or have it as a side, such as grilled chicken or shrimp.
• You can serve this pasta with Kale Salad, Grilled Peach Salad, and Street Corn Salad.

Storing leftovers and Reheating

You can store the sauce separately in an airtight container in the refrigerator for up to 2 days and freeze for up to 1 month.

To reheat the pasta, you have to heat the pasta with sauce on the lowest heat on the stovetop.