This Creamy Pasta Pomodoro is a dreamy blend of rich, velvety sauce and tender pasta that’s ready in just 40 minutes. The silky tomato base, kissed with garlic and herbs, wraps around each strand, creating a luscious bite every time.
A touch of cream adds a luxurious depth, balancing the bright acidity of the tomatoes for a harmony of flavors. Perfect for a quick yet indulgent dinner, it’s a dish that feels both comforting and elegant.
With its vibrant red hue and irresistible aroma, this pasta is a feast for the senses. The sauce clings beautifully to the pasta, offering a satisfying texture that’s both smooth and hearty.
Fresh basil adds a pop of color and a hint of sweetness, elevating each forkful. Whether it’s a weeknight treat or a cozy weekend meal, this recipe delivers restaurant-quality results with minimal effort.
Ingredients for Creamy Pasta Pomodoro
- For the Marinara Sauce:
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons finely minced shallot
- 1 large garlic clove, finely minced
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 (14-ounce) can chopped tomatoes
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon cane sugar
- Pinch of dried oregano
- Pinch of crushed red pepper flakes
- For the Creamy Tomato Sauce:
- Marinara sauce (from above)
- ¼ cup raw cashews (soaked for 2 hours if not using a high-speed blender)
- ½ tablespoon tomato paste
- ¼ cup water
- ¼ cup pasta water (reserved from cooking)
- ¼ to ½ teaspoon sea salt
- For the Pasta and Vegetables:
- 10 ounces rigatoni (or pasta of choice)
- Extra-virgin olive oil, for drizzling
- 2 medium zucchini, sliced into thin half moons
- 2 tablespoons fresh thyme leaves
- 2 (14-ounce) cans Mutti Cherry Tomatoes, drained
- 6 cups spinach (or a mix of spinach and arugula)
- ¼ cup chopped parsley or sliced basil (for garnish)
- Sea salt and freshly ground black pepper (to taste)
Step-by-Step Instructions
- Make the Marinara Sauce: Heat olive oil in a small pot over low heat. Add shallot, garlic, salt, and a few grinds of black pepper. Cook for 3 minutes, stirring often. Add tomatoes, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer over low heat for 20 minutes, stirring occasionally.
- Make the Creamy Sauce: Transfer the marinara sauce to a blender. Add cashews, tomato paste, salt, and ¼ cup water. Blend until smooth. Set aside. Before serving, stir in ¼ cup hot pasta water to loosen the sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve ¼ cup pasta water before draining.
- Prepare the Vegetables: Heat a generous drizzle of olive oil in a nonstick skillet over medium heat. Add zucchini, thyme, and a pinch of salt and pepper. Sauté for 3 minutes, stirring occasionally, until lightly browned. Add cherry tomatoes, reduce heat to low, and cook for 2-3 minutes until heated through. Add spinach and gently toss until wilted. Season with salt and pepper to taste.
- Assemble the Dish: Scoop cooked pasta into individual bowls. Add creamy sauce and toss to coat. Distribute the vegetable mixture among the bowls. Garnish with parsley or basil. Season with additional salt and pepper if needed. Serve immediately.
Perfect Pairings: Sauce and Topping Ideas
While the creamy tomato sauce is delicious on its own, try adding a dollop of ricotta or a sprinkle of Parmesan for extra richness.
For a crunchy twist, top with toasted breadcrumbs or pine nuts. If you’re feeling adventurous, a drizzle of chili oil or a handful of fresh basil leaves can elevate the dish even further.
Quick Tips for Time-Saving Success
To save time, prep your veggies while the marinara simmers. You can also use pre-minced garlic and shallots to cut down on chopping.
If you’re in a rush, swap the homemade marinara for a high-quality store-bought version—just blend it with the cashews and tomato paste as directed.
Storage and Reheating Made Simple
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or pasta cooking liquid to the sauce before warming it on the stovetop or in the microwave. This helps maintain the creamy texture without drying it out.
Recipe Variations to Mix It Up
Swap the zucchini for roasted eggplant or bell peppers for a different veggie twist. If you’re not a fan of cashews, try using blanched almonds or sunflower seeds for the creamy sauce. For a protein boost, add grilled chicken or sautéed shrimp to the finished dish.
Essential Equipment for Smooth Cooking
A high-speed blender is key for achieving that silky smooth sauce. A nonstick skillet works best for sautéing the zucchini and spinach, and a large pot with plenty of salted water ensures perfectly cooked pasta. Don’t forget a good set of tongs for tossing everything together!
Creamy Pasta Pomodoro
Ingredients
Basic marinara
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons finely minced shallot
- 1 large garlic clove, finely minced
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 14-ounce can chopped tomatoes
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon cane sugar
- Pinch dried oregano
- Pinch crushed red pepper flakes
Creamy Tomato Sauce
- Marinara recipe, from above
- ¼ cup raw cashews* (see note)
- ½ tablespoon tomato paste
- ¼ cup water
- ¼ cup pasta water
- ¼ to ½ teaspoon sea salt
For the pasta
- 10 ounces rigatoni
- Extra-virgin olive oil, for drizzling
- 2 medium zucchini, sliced into thin half moons
- 2 tablespoons fresh thyme leaves
- 2 14-ounce cans Mutti Cherry Tomatoes, drained
- 6 cups spinach or mix of spinach & arugula
- ¼ cup chopped parsley or sliced basil
- Sea salt and freshly ground black pepper
Instructions
- Make the marinara sauce: Heat the olive oil in a small pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often. Add the tomatoes and their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer over low heat for 20 minutes, stirring occasionally.
- Make the creamy sauce: Add the marinara to a blender with the cashews, tomato paste, salt, and ¼ cup of water. Blend until smooth. Set aside until ready to use. Before serving, stir in ¼ cup hot pasta cooking water to loosen it up so that it’ll nicely coat the pasta.
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente.
- While the pasta cooks, heat generous drizzles of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Sautee, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for 2 to 3 more minutes or until heated through. Add the spinach and gently toss until wilted. Season to taste with more salt and pepper.
- Scoop the pasta into individual bowls, add scoops of the creamy sauce, and toss to coat. Distribute the vegetables among the bowls and top with parsley and or basil. Season to taste and serve.