Rose Pasta Recipe | Pink Sauce Pasta | Creamy Tomato Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in fat

vodka

🥗Healthier: white wine

💰Cheaper: chicken broth

White wine adds acidity, while broth keeps it alcohol-free

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrition, while dried basil is more accessible

Heat olive oil and butter in a large skillet over medium heat. Add onion and sauté for 5-6 minutes, until lightly golden. Add garlic and sauté for 1-2 minutes.

Add halved cherry tomatoes or chopped regular tomatoes to the skillet and cook for 10 minutes over heat. Reduce the heat to medium-low, cook for 50 minutes, stirring occasionally, keep the lid on.

If the mixture is too thick, add 1/4 cup of water.

When the sauce is almost ready: fill a large pot with water and add 1 tablespoon of salt. Bring to a boil. When boiling add the pasta and cook to al dente according to package directions.

While pasta is cooking: To the sauce add cream, chopped basil, parmesan cheese, salt and pepper. Stir and cook for 3-4 minutes.

Add drain pasta to the sauce, turn the heat off and toss.

Serve!

Cooking Techniques

Spice Level:

Dietary

Allergens