pasta in a bowl with cheese
Freezer Friendly,  Lunch & Dinner,  Quick & Easy

Creamy Cherry Tomato Pasta

It’s an incredibly easy Creamy Cherry Tomato Pasta to make with plenty of cherry tomatoes, red onion, and garlic, a spicy kick from red pepper flakes, finished with the creaminess of heavy cream.

The perfect blend of red bell pepper, red onion, herbs, and cream sauce in this pasta is one of our favorite dishes to make and comes together quickly!

bowl of creamy pasta with fork

You can add ground turkey or beef if you want to add some extra protein. For the vegetarian option, you can add some chickpeas, beans, or lentils.

Creamy Cherry Tomato Pasta Substitutions

  • Pasta – use pasta of your choice; it can be linguine, spaghetti, rigatoni, up to you.
  • Heavy Cream – you can use half-and-half or even milk; each will give you a bit different creaminess levels. Personally, heavy cream works the best for me in this recipe.
  • Protein – You can add ground turkey or beef if you want to add some extra protein. For the vegetarian option, you can add some chickpeas, beans, or lentils.
bowl of pasta with cherry tomatoes

Should you rinse the pasta?

Pasta should never, ever be rinsed. The starch in the water is what helps the sauce stick to your pasta. You can drizzle a little oil on the cooked pasta to keep it from sticking and let it cool on its own. However, if you’re adding a sauce (and do it right away), there is no need to add anything.

Can I freeze leftovers?

Absolutely! You can also make an extra batch and freeze the whole dish. The best way to do it is to use Foil Pans with Lids.

To reheat: preheat the oven to 350F and bake for 20 minutes. Check with a fork if it’s fully reheated and warm inside. You can sprinkle some additional cheese on the top!

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bowl of tomato pasta

Creamy Cherry Tomato Pasta


  • Author: Simply Paya
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 4 1x

Description

It’s an incredibly easy Creamy Cherry Tomato Pasta to make with plenty of cherry tomatoes, red onion, and garlic, a spicy kick from red pepper flakes, finished with the creaminess of heavy cream.


Ingredients

Scale
  • 8 oz uncooked pasta
  • 16 oz ground turkey (optional) 
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 3 cups cherry tomatoes
  • 1 medium red peppers, chopped
  • 5 garlic cloves, leave whole
  • 1 tsp mixed dried herbs 
  • handful fresh basil leaves 
  • ½ cup heavy cream 
  • parmesan cheese / mini mozzarella (for garnish) 

Instructions

  1. Preheat the oven to 200F.
  2. Add the red pepper chunks, onion, whole garlic cloves, and cherry tomatoes onto a baking tray. Drizzle with olive oil and top with a sprinkle of dried herbs, salt, and pepper. Mix to ensure all the veggies are evenly coated.
  3. Roast for 30 minutes. 
  4. In the meantime, cook the pasta according to the instructions on the packaging. 
  5. Add all the roasted vegetables into the blender. Add a handful of basil leaves and pulse to form a purée.
  6. Add the cream and adjust the seasoning, to taste. Pulse for another 10 seconds to blend well
  7. If adding the ground turkey, fry the meat with spices on a pan until fully cooked. 
  8. Pour the creamy tomato-based sauce over the pasta and mix well. Garnish with parmesan or mini mozzarella. 

Notes

Nutrition details are for the sauce only; add pasta and protein source. 

  • Category: Dinner
  • Cuisine: Italian

Nutrition

  • Calories: 197
  • Sugar: 3.8
  • Sodium: 16.8
  • Fat: 19.8
  • Saturated Fat: 8
  • Carbohydrates: 6.1
  • Fiber: 1.9
  • Protein: 2.3
  • Cholesterol: 40

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