Tomato-Basil Penne with Garlic Cream Sauce
Al dente penne pasta tossed in a luscious garlic cream sauce with fresh tomatoes and fragrant basil leaves for a comforting Italian-inspired meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes blends penne pasta, unsalted butter, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 3 tbsp unsalted butter
- 5 minced garlic cloves
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 3/4 cup grated Parmesan cheese
- 1 1/2 cups halved cherry tomatoes
- 1/2 cup torn fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 11 minutes until al dente. Drain and set aside.
- Step 2: In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Whisk in 2 tbsp all-purpose flour and cook for 1 minute to form a roux. Slowly pour in 2 cups whole milk while whisking constantly to avoid lumps. Cook for 4-5 minutes until the sauce thickens and coats the back of a spoon.
- Step 4: Stir 3/4 cup grated Parmesan cheese into the sauce until melted and smooth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: In a separate small pan, heat 1 tbsp olive oil over medium heat. Add 1 1/2 cups halved cherry tomatoes and sauté for 3 minutes until they soften slightly.
- Step 6: Add the cooked penne pasta, sautéed tomatoes, and 1/2 cup torn fresh basil leaves to the cream sauce. Toss gently for 2 minutes until everything is heated through and evenly coated. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato-Basil Penne with Garlic Cream Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tomato-Basil Penne with Garlic Cream Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tomato-Basil Penne with Garlic Cream Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato-Basil Penne with Garlic Cream Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato-Basil Penne with Garlic Cream Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
