Creamy Tomato Pesto Pasta

How often do you sit down to eat just a basic plate of pasta? And by basic I just mean that it doesn’t have all kinds of mix-ins, it’s not topped with chicken or steak or fish and it’s not on the side of something else. I mean, when was the last time you dug into a full fledged plate of nothing but pasta? I remember in my 20s I had no reservations about doing this. None! As long as I worked out I was able eat anything and everything I wanted. Ah, the glory days. I remember I got into this fad called “food combining”, where you basically ate proteins and carbs at different meals, but never at the same meal.

Food combining is actually an ancient practice that originated in India with the primary purpose of more efficient digestion. If you’d like to know more, Google it, but I’m pretty sure at this point that the perceived health benefits have been debunked by modern science. In any case – my days consisted of a protein-based lunch (for example, a green salad with tuna on top) and for dinner, a big bowl of pasta with red sauce or clam sauce. I actually really enjoyed eating that way, because I never felt deprived and I always really looked forward to dinners like this Creamy Tomato Pesto Pasta.

What is Creamy Tomato Pesto sauce so good?

Ok, playing strictly by the rules, this pasta wouldn’t be allowed in a food combining diet because of the dairy, but you guys – this creamy pasta is probably my favorite pasta sauce in the world. The smell alone is just totally intoxicating. This Creamy Tomato Pesto Pasta is a combination of three delicious components of pasta sauce – tomato, pesto and cream. It’s super easy to make and I have never served it to anyone who hasn’t loved it. Seriously – not a single one. It’s rich, indulgent, garlicky, creamy, tomatoey and quite simply addictive. Oh, and it’s on the table in less than 30 minutes. Easily a weeknight meal, but I love it for a weekend carb splurge.

How to make Creamy Tomato Pesto Pasta

You’ll make the pesto in a blender or food processor and then finish the sauce on the stove with the tomato paste and cream. And that’s really it. If you want to take this 30-minute meal and literally make it a 15-minute meal, you can buy prepared pesto sauce in most supermarkets. You can make the sauce while the pasta is cooking. Be sure to reserve some pasta water before you drain it, because the sauce will be thick and some people prefer to thin it out a little before serving.

This sauce goes with any type of pasta you like. I love using cellentani pasta because the corkscrew shape gives the sauce lots of little nooks and crannies to cling to. Fusilli and rotini will have the same effect. If you really want to level this sauce up, pair it with a cheese tortellini for over-the-top richness and elegance.

I’ve got one more cheat day on the calendar before we head to Mexico for spring break. And this Creamy Tomato Pesto Pasta will be front and center. I literally dream about it. Once you’ve had it, I’m betting you will too. Enjoy!

Creamy Tomato Pesto Pasta

A creamy, indulgent sauce made with fresh basil, garlic, parmesan cheese and rich tomato paste

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

1x2x3x

• 1 lb. pasta
• 2 cups loosely packed fresh basil
• 3/4 cup extra virgin olive oil
• 2 6 oz. cans tomato paste
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 3 cloves garlic
• 1 Tbsp. pine nuts
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

 

• Cook pasta according to package directions. Reserve 1 cup of pasta water and drain.
• Puree the basil, garlic, parmesan cheese, pine nuts, olive oil, salt and pepper in a blender or food processor until smooth.
• Add pesto sauce to a large pot with heat set to low. Stir in the tomato paste and cream and simmer until thickened, about 5-10 minutes. Use pasta water to thin the sauce, if desired.
• Add cooked pasta back into the pot and toss to combine. Garnish with additional parmesan cheese and fresh basil.

Keyword basil, dinner, pasta, vegetarian

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