Tomato Pasta Cream Sauce (Printable Version)
Pasta tossed with sweet cherry tomatoes in a thick cheesy sauce that's tasty and perfect for any meal.
# Ingredients You'll Need:
→ Bases and Liquids
01 -
2 teaspoons fresh lemon juice
02 -
1 teaspoon honey (optional)
03 -
180 ml half and half
04 -
650 ml chicken broth
05 -
1 teaspoon Dijon mustard
06 -
½ chicken bouillon cube
07 -
1 teaspoon soy sauce
→ Spices and Herbs
08 -
¼ teaspoon salt
09 -
¾ teaspoon dried basil
10 -
¼ teaspoon black pepper
11 -
1 pinch crushed red pepper flakes
12 -
¾ teaspoon dried parsley
13 -
¼ teaspoon onion powder
14 -
¾ teaspoon dried oregano
15 -
¼ teaspoon dried thyme
→ Fats and Dairy
16 -
45 g butter
17 -
45 g cream cheese, softened
18 -
120 g Parmesan cheese, freshly grated
→ Produce
19 -
300 g cherry tomatoes, halved
20 -
4 cloves fresh garlic, minced
→ Pasta
21 -
225 g shellbow pasta
→ Sauces
22 -
2 tablespoons tomato paste
# Detailed Preparation Steps:
01 -
Taste and tweak with salt or pepper as you like. Dish out right away.
02 -
Turn the heat down low. Add cream cheese and halved tomatoes. Stir it all up. Slowly sprinkle in Parmesan then splash in fresh lemon juice.
03 -
Once it’s boiling, toss in the shellbow pasta. Keep it at a soft boil without a lid. Stir now and then and scrape the bottom to keep pasta from sticking. Check pasta until it's just right.
04 -
Slowly add the sauce mix in small splashes, stirring every time to blend it well.
05 -
Melt the butter in a big pot over medium heat. Stir in tomato paste and minced garlic. Keep stirring for about a minute till you smell the aroma.
06 -
Grab a big measuring cup with a spout and mix chicken broth, half and half, soy sauce, Dijon mustard, honey if you're using it, the bouillon cube, dried herbs, onion powder, salt, black pepper, and crushed red pepper flakes. Set it aside.
# Helpful Tips:
01 -
You can swap shellbow pasta for penne or rotini. Feel free to adjust spices the way you want.