Creamy Tomato Basil Pasta

This creamy tomato basil pasta is simple, delicious, and comes together in under 30 minutes. Hits the spot every time.

Listen, I don’t have any kids… but I have 8 siblings and I think they’d totally eat this and never know it was any “healthier” than regular pasta. It gives off the same energy as spaghetti, but creamier. And the macros are killer, of course.

The Noodles

I use a chickpea or protein pasta in this dish, but you could sub regular pasta and it will still turn out amazing. If you do use chickpea noodles, expect some foaming when cooking.

The Meat

93% lean ground beef is great in this. It has enough fat to make everything taste great but still lean enough for awesome macros. I use a meat chopper for easy crumbling.

The Sauce

The sauce is my favorite part! With a marinara sauce base, it starts off as more of a spaghetti, but once you add some cottage cheese, half and half, parmesan, red enchilada sauce, and basil, it becomes a whole other creation. I always blend the cottage cheese for a smooth texture. And DON’T SKIP the fresh basil – it is a huge flavor maker in this dish. I use a whole handful. If you like a bit more spice, choose a hotter enchilada sauce. Otherwise, medium enchilada sauce will give it that tiny kick that it needs without being too spicy, even for a big baby like me.

This is amazing by itself, but would pair great with some roasted veggies or some baked garlic bread. DELICIOUS.

Also, if I’m wanting to be a lil fancy that day I’ll slice up some fresh cherry tomatoes and sprinkle some extra parmesan on top before serving. I think it looks so pretty.

Similar Recipes

• Lightened up chicken fajita pasta
• Hidden veggie pasta

Ok if you make this creamy tomato basil pasta, be sure to leave a comment and rating! I can’t wait for you guys to try it out :)

Creamy Tomato Basil Pasta

This creamy tomato basil pasta is simple, delicious, and comes together in under 30 minutes.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6

Calories: 358kcal

Ingredients

• 1 lb 93% lean ground beef (16 oz)
• 1 cup onion diced (100 g)
• 1 box Banza chickpea rotini pasta (8 oz) or pasta of choice
• 1 1/2 cups marinara sauce (339 g)
• 1 14.5 oz can petite diced tomatoes drained
• 1/4 cup red enchilada sauce (60 g)
• 1 cup 2% low fat cottage cheese (226 g)
• 1/4 cup half & half (60 g)
• 1/2 cup fresh basil leaves (12 g)
• 1/3 cup grated parmesan (40 g)
• salt to taste

Instructions

• Fill a large pot with hot water, add some salt and set on high heat to bring to a boil for your pasta.
• Set a large deep skillet to medium-high heat. Cook diced onions and beef, breaking beef apart into small pieces until fully cooked. Season with a big pinch of salt.
• Add marinara sauce, drained diced tomatoes, and enchilada sauce to beef and stir.
• Once water has began to boil, add in your pasta and cook per box instructions.
• While pasta is cooking, add cottage cheese, half & half, basil, and a pinch of salt to a food processor or blender and blend until smooth. Stir in with meat sauce.
• Once pasta is done cooking, drain/rinse, and add to meat sauce. Stir in parmesan cheese, add any more salt to taste, and eat!

Notes

This is delicious served with a side of roasted veggies or some baked garlic bread!

Nutrition

Serving: 321g | Calories: 358kcal | Carbohydrates: 33.9g | Protein: 31.3g | Fat: 11.9g | Fiber: 5.2g

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