Creamy tomato pasta is an incredibly easy five-ingredient main dish recipe that combines cream cheese with a classic tomato and spaghetti dish. It adds a fabulous tangy note to the sauce and a wonderful creaminess that turns this dish from an ordinary weeknight dinner to something you could serve to company.
Serve this dish with toasted garlic bread, a crisp green salad or a sweet and tart fruit salad, and rosé wine. For dessert, a lemon meringue pie, chocolate pie, or ice cream pie would be the perfect finishing touch or offer some chocolate chip cookies.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion (chopped)
- 1 (26-ounce) jar tomato pasta sauce
- 3 tablespoons water
- 1 (15-ounce) can tomatoes (diced, undrained)
- 1 (16-ounce) package spaghetti (whole-wheat)
- 1 (8-ounce) package cream cheese (cubed)
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook and stir until the onion is tender and just starts to brown around the edges, about 5 to 6 minutes.
- Add the pasta sauce to the onion mixture. Add the water to the empty jar, close and shake to loosen rest of pasta sauce and add to the skillet along with the undrained tomatoes. Bring to a simmer stirring frequently so the mixture doesn't burn on the bottom.
- Meanwhile, cook the spaghetti in the large pot of boiling water according to the package directions until al dente. Test the pasta by biting into it. If the inside is not white and the pasta is firm but tender, it's done.
- A few minutes before the spaghetti is done, add the cream cheese to the pasta sauce. Cook and stir, using a wire whisk, until the cheese melts and the sauce is creamy. The cream cheese may not dissolve completely in the sauce because the sauce is acidic but that's OK. It will still taste wonderful.
- Drain the pasta and immediately add to the skillet with the sauce. Toss for a few minutes, then serve.
You can add whatever you like to this recipe—minced garlic, Parmesan cheese, sliced mushrooms browned with the onion, grated carrots, or even some baby spinach leaves. Use your imagination and think about what would taste good in this recipe combination. Then write it down, so you can reproduce it next time!
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||10 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||5 g|