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tomato pasta on a white plate topped with basil and cheese
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5 from 8 votes

Cream Cheese Tomato Pasta Sauce

A creamy and delicious pasta in just 15 minutes? Look no further! This cream cheese tomato pasta sauce is pure comfort. And it is ready in the time that it takes to cook your pasta of choice! Using bursts of fresh cherry tomatoes and familiar pantry staples, this pasta makes an easy, light and meatless meal that everyone will love.
Prep Time5 mins
Cook Time10 mins
0 mins
Total Time15 mins
Course: healthy, Main Course
Cuisine: Australian, Italian
Servings: 6
Calories: 431kcal

Ingredients

  • 400 grams dried pasta spaghetti, casarecce or other dried pasta
  • 4 tbsp olive oil
  • 3 garlic cloves crushed
  • 1 onion large, chopped
  • 1 tsp oregano dried
  • 1 tsp basil dried
  • ¼ tsp salt and cracked pepper, to taste. Chilli flakes are optional
  • 4 tbsp tomato paste heaped tablespoons
  • 2 ½ cups canned crushed tomatoes
  • ¼ cup cream cheese plus one tablespoon. Use regular block cream cheese
  • ½ cup fresh parmesan cheese finely grated
  • 2-3 cups cherry tomatoes whole
  • 3 cups fresh spinach leaves

To serve

  • fresh basil leaves
  • extra grated parmesan

Instructions

  • Place the pasta into a large pot of boiling water along with a teaspoon of salt. Cook the pasta according to the packet instructions.
  • While the pasta is cooking, place the olive oil, garlic, onion, dried herbs, salt and pepper into a large pan over medium heat.
  • Cook until soft and fragrant. Add the tomato paste and canned tomatoes and increase the heat to high. Allow to simmer for 2-3 minutes.
  • Add the cream cheese, parmesan and cherry tomatoes and stir. Simmer until the tomatoes become soft enough to burst (be careful, they'll be hot!).
  • Add the cooked and drained pasta and spinach leaves and stir until combined. Serve immediately with fresh basil leaves and grated parmesan. Enjoy!

Notes

  1. This pasta makes a delicious meal on its own, but you may want to serve it with a side like crusty bread, garlic bread or a green salad.
  2. To make this dish vegan, substitute the cream cheese for silken tofu or vegan cream cheese. If you use tofu, you may want to add a little lemon juice to replicate the tanginess that comes from using regular cream cheese.
  3. The sauce can be made ahead and stored in the fridge for up to 3-4 days, or frozen for 2 months to re-heat on a busy weeknight. But I recommend cooking the pasta fresh and adding it to the heated when you are ready to eat. It will taste much better this way!
  4. If you prefer a little spice in your pasta, add chilli flakes to taste.
  5. While this dish is vegetarian (or vegan, with substitutions), you can also add some shredded BBQ chicken, Italian sausage, chorizo or fried bacon to the sauce after cooking if you prefer to add meat.
  6. For low sodium pasta sauce, use canned tomatoes with no added salt and skip the added salt.
  7. Please note that the nutrition information is based on the pasta being divided into six bowls, with each bowl being one serve. The nutritional information is an estimate only and does not take into account any cheese, additional toppings or other sides served with the pasta.
  8. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 431kcal | Carbohydrates: 62g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 527mg | Potassium: 706mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2056IU | Vitamin C: 29mg | Calcium: 195mg | Iron: 3mg