Tomato Creamy Pasta


1 cup dried Penne pasta (doubles up upon cooking)
1/2 cup mushrooms – slit into halves
1/4 cup corn kernels
1/4 cup french beans – cut lengthwise
1/4 cup green bell peppers – cut lengthwise, thin strips
Tomato Creamy Sauce
1/2 cup 3 cheese mix (mozarella, parmesan, cheddar - i took less fat % varieties of all)- shredded
1/2 cup milk (i used 1% fat content milk)
2 tablespoons tomato paste /4 tablespoons tomato ketchup (tomato paste is a thick, heat reduced/concentrated form for tomato puree – tasting much richer)
1/2 tsp sriracha sauce / hot sauce
1 tsp butter
2 tsp olive oil
3 cloves garlic - finely chopped
1/2 tsp fresh oregano (optional) – chopped
1/4 tsp grounded pepper
1/2 tsp salt or to taste
1/4 tsp paprika/ chipotle (i used chipotle for it’s intense smoky flavour)


Find the directions for preparation here -


Tomato Creamy Pasta is a simple yet a very elegant and presentable dish. As the name suggests, this pasta dish is smooth on texture but is not overloaded with cream or fats. The secret ingredient is the “tomato paste” which gives the creamy and rich feel to the pasta and adds in that extra tangy zing to it.

Other Names:

Tomato Pasta


2 servings


Sunday, June 8, 2014 - 4:26pm


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