creamy tomato sauce

Recipe video above. Pasta in a pink tomato cream sauce! You'll love how creamy this sauce is, how there's plenty of it and yet you don't need gallons of cream. Slurp-worthy as it is, or use it as a base for add ins of your choice - suggestions in the recipe notes.&nbsp;

Pasta with Tomato Cream Sauce

300 grams/10 oz spaghetti

unsalted butter

garlic (, minced)

onion (, finely chopped)

tomato

/ 125 ml milk (, low fat)

tsp dried basil,

tsp chicken stock

pepper + salt

Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.

Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.

Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.

Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.

Serve immediately, garnished with more parmesan and parsley if desired.

The most delicious creamy vegan Rosé (marinara with cashew cream) sauce ever!!!! Loaded with  veggies like cauliflower, mushrooms, and leeks, this pasta is deliciously nourishing and filling. So easy to make, this dairy-free, oil-free, vegan recipe is perfectly indulgent and irresistible - vegan or not!

Rich Creamy Rosé Pasta Sauce with veggies

olive oil oil

leek

garlic, crushed

mushrooms, rough chop

cauliflower, small florets

broccoli, small pieces

8-10 brussel sprouts, quartered*

zucchini, chunks

8-12 Gardein Meatless Meatballs (optional)

dry basil, oregano, thyme combo

marinara sauce (or any red sauce)

spinach, rough chop

cashew cream recipe (link below)

red pepper flakes

pasta

parsley/basil,

Cashew Cream (if you don&#039;t have any on hand, here&#039;s a link to the full recipe).

Wash and prepare the vegetables of your choice. Use any leftover veggies for this recipe - add them with the spinach since they won&#39;t have to cook for as long as the raw vegetables. NOTE: Use more or less vegetables as per your personal preference. This recipe is totally customizable, choose any vegetables your family enjoys.

Preparing the Vegetables

Trim end, slice through center and rinse dirt from leeks (they often hold a lot of dirt in their layers), thinly cross slice the white and light green parts of the leek and set aside.

Save the dark green section (which is tougher) for a stew or bake where you are cooking it for longer.

OR use 1/2 a white/yellow onion, diced.

Leeks or Diced Onions

Trim the large stalks to add as small dice (or save them for soup, stir fry or ricing) separate or cut into bite-size florets.

Cauliflower and Broccoli

Pro Tip: This is a great recipe to use vegetable scraps because you cut them up and saute them. So use up your cauliflower and broccoli stems, mushroom stems, etc. Keep the bits and bobs and ends of veggies from preparing meals and salads all week and then make this yummy veggie forward rosé sauce on Sunday.

Cut the vegetables into a variety of shapes and sizes to keep the texture of the dish interesting.

Mushrooms - use a variety of mushrooms (rough chop or cut button mushrooms in half)Brussel sprouts - either cut into quarters or shred Zucchini - cut into thick slices and then into quarters (chunks) or diceSpinach - stack, roll, and slice into ribbons or rough chop

Other Vegetable Options

Put salted water on to boil for the pasta. I used spaghetti (Kamut) but this recipe works well with any pasta and is especially good with penne or rotini. Cook as per package directions.

* Reserve a cup of water when draining.

Pasta

In a large stirfry pan, heat oil (use a splash of broth if oil free), leeks or diced onions, garlic, and mushrooms.

Saute for a few minutes until soft and translucent over medium heat.

Add all the &#39;hard&#39; veggies - cauliflower, broccoli, brussels - stir and saute for 5-7 minutes. Deglaze with a splash of broth or wine as you go.

Add zucchini and meatballs (if using) saute for another 2 or 3 minutes.

Add dry spices - oregano, basil, thyme, any Italian spices plus salt and pepper, red pepper flakes to taste.

Add 4 cups of red sauce - your favourite jarred marinara sauce (2 jars or 1 jar plus 2 cups crushed tomatoes) or try this delicious Rich Red Marinara Sauce recipe. Bring to bubbling over medium-high heat.

Stir in spinach (plus leftover cooked veggies if using).

Reduce heat and let simmer for 5-10 minutes or until meatballs are done*.

If the sauce is too thick, add in some or all of the reserve pasta water to desired consistency.

Taste for seasoning and adjust if necessary.

How to Make Creamy Tomato Sauce

* If you are going to add the Gardein meatless meatballs, add them when you add the zucchini and then simmer sauce until meatballs are done (see package directions).

Vegan Meatballs

Just before serving, swirl a dollop (1/4 - 1/3 cup) of cashew cream into the sauce and simmer until warmed through.

Cashew Cream Sauce (5 minutes)

Divide the pasta onto 4 plates or bowls, smother in creamy tomato rosé sauce, an extra swirl of cashew cream, a couple meatless meatballs (if using), a sprinkle of hot pepper flakes, and chopped fresh parsley/basil.

Serve with crusty bun or wedge of warm bread to scoop up the last of the creamy sauce and any tasty bits!

To Serve

This casserole is creamy, cheesy &amp; delicious!

Creamy Tomato Pasta Bake

penne (or rigatoni)

olive oil

onion (diced)

garlic (minced)

Italian seasoning

heavy cream

marinara sauce (or pasta sauce)

½ ounces petite diced tomatoes (drained)

mozzarella cheese (shredded)

basil (or parsley)

Preheat the oven to 350°F.

Cook pasta in salted water al dente according to the package directions and drain.

Meanwhile, heat oil in a medium saucepan. Add onion and cook until tender. Stir in garlic and Italian seasoning and cook 1 minute or until fragrant. Add cream, tomatoes and marinara sauce. Simmer 2 minutes.

Place pasta in a 9x13 pan. Add sauce and toss to combine.

Top with shredded cheese and bake 20-25 minutes or until hot and cheese is bubbly.

Remove from the oven, cool 5 minutes and top with fresh herbs.

Pink sauce pasta is the best easy 20-minute dinner recipe! This creamy tomato sauce (also called rose sauce) is made without heavy cream, and is so delicious!

Best Pink Sauce Pasta Recipe

dry penne pasta (300 grams)

butter

onion

tomato sauce

oregano

fine sea salt

basil

chicken broth

milk*

full fat cream cheese

freshly shredded pizza mozzarella**

Tablespoon chopped parsley (optional, for garnish)

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil and cook the penne pasta to al dente, according to the package instructions. 

Heat a large non-stick skillet over medium heat,...

Heat a large non-stick skillet over medium heat, melt the butter and then add in the onions. Cook for about 5 minutes, or until they are translucent. Add the garlic and cook for another 1 - 2 minutes, or until aromatic. (Stir frequently to avoid burning  your garlic and onions.)

Now add the tomato sauce, chicken broth, dried...

Now add the tomato sauce, chicken broth, dried basil, dried oregano, salt and stir. Bring to a simmer for 2 - 3 minutes, stirring occasionally.

Add in the milk and cream cheese and...

Add in the milk and cream cheese and stir until melted, then mix in the shredded mozzarella cheese and let simmer for 7 - 8 minutes (it’s important to not let the sauce boil, but just simmer instead).

Mix the pasta in with the sauce. Garnish...

Mix the pasta in with the sauce. Garnish with the chopped parsley and a little extra mozzarella if desired then serve!

This Creamy Polenta and Mushroom-Tomato Sauce Recipe is one for the regular / easy / healthy dinner rotation! You might not think vegan polenta can be creamy and cheesy, but this recipe is here to prove you wrong! Topped with a savory, but healthy mushroom-kale tomato sauce, this creamy polenta recipe will keep you warm all winter long! 

Vegan Creamy Polenta with Mushroom Ragu

13.5 oz can full fat, unsweetened canned coconut milk

water

salt

polenta (or medium ground flint corn cornmeal)

yeast

medium yellow onion (sliced thin)

tbsp extra virgin olive oil

mushrooms

garlic (peeled and crushed)

tomato paste

tsp fennel seeds (crushed with the knife handle to release the oils)

thyme

red wine (optional)

28 oz can diced tomatoes

salt & pepper (to taste)

Lacinato kale (washed, destemmed, torn and massaged)

lemon juice

In a small pot, bring the coconut milk and water to a boil. Slowly add the polenta while stirring constantly. Add the salt. Reduce to a simmer and allow to cook for approximately 20 minutes, stirring every 5 minutes. If the polenta becomes too thick to stir, add additional water. You will likely need to add ~2 additional cups of water. The polenta is done when it is smooth and creamy (not gritty or sand-like). When the right consistency is reached, add the nutritional yeast and additional salt &amp; pepper, if desired. I highly recommend reading my blog post on how to cook polenta. 

Heat a cast iron skillet and add the olive oil. Heat until shimmering. Add the sliced onions and reduce the heat to medium-low. Stirring occasionally, allow the onions to gently brown. About 15-20 minutes. 

Add the garlic and allow to cook until fragrant. Be careful not to burn the garlic. About 1-2 minutes.

Add the fennel seeds, basil, oregano, thyme and tomato paste. Stir until well combined and allow to cook until the tomato paste becomes a dark red. About 2 minutes. 

Add the red wine to deglaze the pan (optional).

Add the mushrooms. Stir until well coated. 

Add the diced tomatoes and bring to a simmer. Allow to simmer for 15-20 minutes. The sauce should thicken as the liquid from the canned tomatoes cooks off. Season with salt and pepper to taste throughout the simmering process. 

While the ragu is simmering, prepare the kale. I highly recommend massaging the kale before adding it to the ragu, It will make it more tender and less bitter. To massage the kale, crunch the torn leaves with your hands. The kale will become darker and less rigid. With five minutes remaining in the cooking process, add the fresh lemon juice and the massaged kale. 

Serve in small bowls with a bottom layer of polenta. Spoon the mushroom and kale ragu over the polenta. Serve garnished with fresh parsley, vegan parmesan and crushed red pepper. 

This creamy vegan pasta recipe combines ripe tomatoes with rosé wine and fresh basil to create a comforting blush pasta sauce that’s completely dairy free. The rosé pasta sauce is velvety, comforting, and packed full of flavor.

Creamy Rosé Tomato Basil Sauce (Vegan)

raw cashews

yeast (optional)

garlic,

white onion, diced

dry rosé wine

good large tomatoes, chopped

fresh basil, chopped

tsp red pepper flakes

Salt

Pepper

lb rigatoni, pasta

Soak cashews in hot water for at least 30 minutes.

Make cashew cream. Add soaked cashews in water to a high powered blender. Add a dash of salt and nutritional yeast. Blend on high for 1-2 minutes until smooth and creamy. Add a few tbsp of water if you need to help blend.

Pour cashew cream into a bowl and set aside and rinse out blender.

Heat olive oil in a large saute pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 2-3 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.

Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.

Add tomatoes, basil, and red pepper flakes, reduce to a simmer, and cook for 15 minutes until tomatoes are broken apart and super soft, stirring occasionally.

Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy. 

Pour sauce back into the saute pan and stir in the cashew cream.

Add lemon juice and more salt and pepper to taste.

Cook pasta according to package instructions. Reserve 1/4 cup of pasta water.

Add cooked pasta and pasta water to the pan with sauce. Stir gently to coat the pasta in the sauce

Portion into bowls, garnish with fresh basil and enjoy with a glass of rosé!

Outstanding! I reserved a little pasta water to thin out the sauce just a touch and ensure I had enough sauce for 16 oz of pasta. It was absolutely perfect! Already shared with tons of family and friends. Thank you for a great recipe!

The sauce has a really strong cashew taste so I would recommend some red pepper flakes or some sort of other spices. I ended up uses more tomatoes and jalapeños as well to cover the cashew more

https://www.youtube.com/watch?v=DOPpva3akhg

Make this vegan, healthy rosé wine and tomato pasta sauce! Such a decadent and creamy pasta sauce.

Timestamps:
0:00 - Soak cashews to make cashew cream
0:11 - Cook the vegetables with wine
0:52 - Blend the sauce
0:54 - Mix sauce with cashew cream
1:16 - Cook pasta and add to sauce

Full recipe: Daisybeet.com

Rose Wine and Tomato Pasta Sauce Recipe | Daisybeet

Rich and creamy tomato sauce with wilted kale and melted Parmesan cheese infuses into tender chicken breasts in this Creamy Tomato Chicken Skillet Dinner. Perfect as a low-carb family meal!

Creamy Tuscan Tomato Chicken Skillet Dinner

Tablespoons extra-virgin olive oil

Chicken breasts ((4 medium))

black pepper (freshly ground)

fennel seeds

red pepper flakes (more if you like it spicy)

tomatoes (1 can)

parmesan cheese (divided)

basil leaves (thinly sliced)

Add the olive oil to a large skillet set over medium-high heat, heat until glistening.

Season the chicken breasts with ½ teaspoon salt and pepper.

Add the seasoned chicken to the skillet and cook until golden on the bottom, about 5 minutes. With tongs, flip the chicken and cook the other side until golden. About 5 minutes.Remove the chicken and set aside.

In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook about 1 minute, just until fragrant.

Add the crushed tomatoes and bring to a simmer. Allow to cook for 3 minutes.

Stir in the heavy cream, ¼ cup parmesan cheese and kale. Stir until kale is wilted, about 3 minutes.

Season with remaining ½ teaspoon salt and return the chicken back to the skillet with the sauce.

Allow the chicken to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165℉ with an instant read thermometer.

Serve topped with fresh basil and remaining parmesan cheese.

This easy and versatile tomato cream sauce is perfect for your favorite pasta.

Tomato Cream Sauce with Pasta

butter (more if needed)

white onion

garlic

all-purpose flour

tomatoes

whipping cream

Parmesan cheese

pasta of choice ((283 gram box equivalent))

parsley and Parmesan to garnish

In a large saucepan, melt the butter and add in the onion. Saute over medium heat until softened.

Add in the garlic and saute until browned and fragrant, around 1-2 minutes. Sprinkle the basil and Italian seasoning over top, stirring until heated. Sprinkle the flour over the vegetables, stirring until combined and the flour smells slightly nutty.

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The most viewed creamy tomato sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed creamy tomato sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine