Creamy Tomato Basil Pasta
This creamy tomato basil pasta recipe is a delicious meatless meal that's fast, simple to make, and is perfect for in-season summer tomatoes and fresh basil!
Ingredients
- 8 ouncesuncooked pasta
- 2 tablespoonsbutter
- ½ tablespoonflour
- 3 clovesgarlic (minced)
- ¼ cupdry white wine or chicken/veg broth
- 1 cupheavy/whipping cream
- ½ teaspoondijon mustard (optional)
- ¼ teaspoonitalian seasoning
- 2 mediumtomatoes (chopped)
- ½ cupfreshly grated parmesan cheese
- ½ cupbasil (tear it up) (or more, to taste)
- salt & pepper (to taste)
Directions
- 1
Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- 2
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.
- 3
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).
- 4
Whisk in the cream, Dijon mustard, and Italian seasoning until you've got a smooth sauce.
- 5
Stir in the chopped tomatoes. Cook the sauce for another 5 minutes or until the sauce has thickened up a bit.
- 6
Take the skillet off the heat and stir in the parmesan cheese and basil.
- 7
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.