September 12, 2018
Spicy, Creamy Tomato Basil Pasta
Spicy Creamy Tomato Basil Pasta features a creamy, spicy tomato basil sauce made with Greek yogurt, Parmesan, fresh cherry tomatoes and sauteed mushrooms!
Our garden is producing the best juicy red (and yellow!) tomatoes and I love using them in a variety of recipes. We recently went on a trip where I ordered a Tomato Basil Pesto Pasta that was super creamy and so delicious that I immediately added it to my list of recipes that must recreate. Well, it turned out excellent and you can find me eating this often! It works awesome with garden or farmer's market tomatoes but you could also use sun-dried tomatoes if you prefer.
I made this pasta spicy because I love a little spice in my pasta sauce. I knew that I wanted to make it healthier than typical creamy sauce using half and half so I experimented with using Parmesan cheese and plain Greek yogurt and found a winning combination! Along with the flavor from the garlic, basil leaves, mushrooms and fresh tomatoes, this meal is full of bold flavors.
I didn't add any specific protein but the Greek yogurt, Parmesan cheese and whole-wheat noodles have protein. Feel free to add chicken or shrimp if you want extra protein. I chose to use whole-wheat noodles for extra fiber and nutrients. I think it's such an easy swap using whole-wheat pasta instead of regular.
This meal can be eaten as a side dish or an entree, whatever you prefer. I think that it would be great served at a party because it is super delicious and seems harder to make than it actually is. The whole family enjoyed this meal and I would make it again.
Yield: serves 4
Spicy Creamy Tomato Basil Pasta
Spicy Creamy Tomato Basil Pasta features a creamy, spicy tomato basil sauce made with Greek yogurt, parmesan and fresh cherry tomatoes and sauteed mushrooms!
Prep Time: 5 minutes Cook time: 15 minutesTotal time: 25 mins
INGREDIENTS
- 12-ounces whole-wheat linguine
- 1 tablespoon butter
- 1/2 cup onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes
- 1 14.5 ounce can tomato sauce
- 1 cup plain Greek yogurt
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (more if desired)
- 1/4 cup basil leaves, chopped
INSTRUCTIONS
- Cook pasta according to directions.
- Meanwhile, in a saucepan, melt butter over medium-high heat. Add in onion and mushrooms and saute for 2 minutes. Add in garlic and tomatoes cook for about 5 minutes until onions, mushrooms and garlic are tender, stirring regularly.
- Stir in tomato sauce Greek yogurt, Parmesan cheese, red pepper flakes and basil leaves.
- Drain pasta water and mix pasta with sauce. Top with toasted pine nuts and additional basil leaves and red pepper flakes as desired.
Enjoy!
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