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CREAMY TOMATO PASTA

This Creamy Tomato Pasta is a quick and delicious dish featuring a rich, silky-smooth sauce made from cream and tomatoes. Ready in just 30 minutes, this recipe uses simple, everyday ingredients for a meal that’s both easy and satisfying.

INGREDIENTS

  • 8 ounces penne pasta (uncooked, about ½ pound)
  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon ground black pepper
  • 1 tablespoon fresh parsley, finely chopped

INSTRUCTIONS

  • Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until al dente, about 10 minutes or as directed on the package. Drain thoroughly and set aside.
  • Prepare the Sauce: While the pasta cooks, melt the butter in a large skillet over medium heat until hot and bubbly, about 1 minute. Add the minced garlic and sauté for 1 minute, or until fragrant.
  • Add Tomatoes: Stir in the tomato sauce and tomato paste. Bring the mixture to a gentle simmer and cook for 4-5 minutes.
  • Make it Creamy: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Let it cook for about 3 minutes, or until the sauce thickens to your preferred consistency. Season with salt and black pepper to taste.
  • Combine and Serve: Toss the cooked pasta into the sauce, ensuring it is evenly coated. Garnish with chopped parsley and serve warm.

Enjoy this creamy and flavorful pasta dish, perfect for a quick and satisfying meal!

NOTE

How to Store:

Transfer any leftover tomato pasta to an airtight container and refrigerate for up to 2-3 days.

How to Reheat:

  • Microwave: Heat in 10-second increments, stirring between each interval until warmed through.
  • Stovetop: Reheat in a skillet over medium-low heat for 5-10 minutes, stirring occasionally. If the sauce thickens, add a splash of water to loosen it to your desired consistency.

How to Freeze:

Allow the pasta to cool to room temperature. Portion it into freezer-safe bags or airtight containers and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm up using your preferred method.

EXTRA VEGGIE TURKEY EGG ROLL IN A BOWL

This Turkey Egg Roll in a Bowl is my personal favorite and a recipe I truly cherish. Packed with protein from ground turkey and loaded with veggies like bagged coleslaw mix, grated carrots, riced cauliflower, and shelled edamame, it’s bursting with delicious Asian-inspired flavors. It’s one of my go-to quick dinners for busy nights when I need an easy win with the family. Plus, it comes together in under 30 minutes, thanks to the convenience of frozen and bagged veggies.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 pound ground turkey (I used 93% lean)
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • ½ tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha (optional; use less or omit if you prefer little to no spice)
  • ⅓ cup low-sodium soy sauce (or coconut aminos for a gluten-free version)
  • 2 teaspoons toasted sesame oil (this adds key flavor—do not omit)
  • 1 cup frozen riced cauliflower
  • 12 ounces bagged coleslaw mix
  • 1 cup grated carrots (or use bagged matchstick carrots)
  • 1 cup frozen edamame
  • Sliced green onions, for garnish
  • Sesame seeds, for garnish

INSTRUCTIONS

  • Heat the olive oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the ground turkey, breaking it apart with a wooden spoon or spatula. Season with onion powder, salt, and pepper. Cook until the turkey is browned and cooked through, about 7 minutes.
  • Add the garlic and ginger to the skillet, cooking for another minute or until fragrant.
  • In a separate measuring cup, whisk together the rice vinegar, sriracha, soy sauce (or coconut aminos), and sesame oil.
  • Add the coleslaw mix, carrots, edamame, and riced cauliflower to the skillet with the cooked turkey. Pour the soy sauce mixture over everything.
  • Stir to combine and cook for another 5 minutes or until the vegetables are tender.
  • Divide into 4 bowls. Serve with cooked rice, quinoa, or on its own. Top with sliced green onions and/or sesame seeds.
  • Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet with a lid over medium heat until warmed through, or microwave for 60-90 seconds.

NOTES

  • For extra heat, sprinkle red pepper flakes over the finished dish or drizzle with a spicy mayo (mix mayo with sriracha or your favorite hot sauce).
  • You can use ground pork instead of turkey if preferred. I chose turkey because it’s a staple in my kitchen and makes this dish easy to prepare last-minute.
  • Serve with brown rice, white rice, or quinoa, or enjoy it on its own for a low-carb option.
  • To make it gluten-free, swap soy sauce for coconut aminos.