Creamy Tomato Pasta is a super easy five ingredient main dish recipe that adds cream cheese to a classic tomato and spaghetti dish. The cream cheese 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.
When I made this for the picture, I added minced garlic and some Parmesan cheese. You, of course, are free to add just about anything you'd like to this recipe. Some sliced mushrooms, browned with the onion, would be good, as would 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!
Serve this dish with some toasted garlic bread, a nice crisp fresh green salad or a sweet and tart fruit salad, with some rose wine. For dessert, a lemon meringue pie or a chocolate pie would be the perfect finishing touch, or offer some chocolate chip cookies or an ice cream pie.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 1 (26-ounce) jar tomato pasta sauce
- 3 tablespoons water
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (16-ounce) package whole wheat spaghetti
- 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 large skillet over medium heat. Add the onion; cook and stir until the onion is tender and just starts to brown around the edges, about 5-6 minutes.
Add the pasta sauce to the onion mixture. Add the water to the empty jar; close the jar and shake to loosen rest of pasta sauce; 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; that's okay! It will still taste wonderful.
Drain the pasta and immediately add to the skillet with the sauce; toss for a few minutes, then serve.