This 5 ingredient creamy tomato pasta recipe is the kind of dish that’s so simple, you’ll wonder why you haven’t been making it forever. It’s rich, tangy, smooth, and deeply satisfying — and you only need five ingredients to make it happen.
With just 20 minutes and a handful of pantry staples, you’ll create a silky tomato cream sauce that wraps around your favorite pasta like a warm hug. It’s perfect for weeknights, meal prep, or impressing guests with something low-effort but high-reward.
Whether you’re new to cooking or just love creamy tomato flavors, this 5 ingredient creamy tomato pasta is one you’ll come back to again and again.
Why You’ll Love This 5 Ingredient Creamy Tomato Pasta
It’s fast and made with ingredients you probably already have
It’s comforting and full of rich tomato flavor
It’s vegetarian and beginner friendly
It’s made in one pan and one pot
It’s perfect for lunch, dinner, or meal prep
This recipe is proof that you don’t need a long list of ingredients to make something amazing.
What You’ll Need
Pasta – Choose any kind you like: penne, rigatoni, fettuccine
Tomato puree or crushed tomatoes – The heart of the sauce
Heavy cream – Makes the tomato base silky and mellow
Garlic – Adds aroma and depth
Parmesan cheese – Thickens the sauce and adds saltiness
Optional: chili flakes, butter, basil, spinach, onion
Ingredients
8 oz pasta
1 cup tomato puree or crushed tomatoes
1/2 cup heavy cream
2 cloves garlic, minced
1/3 cup grated parmesan
Salt and pepper to taste
How to Make 5 Ingredient Creamy Tomato Pasta
Step 1: Cook the pasta
Boil your pasta in salted water until al dente. Save 1/2 cup of pasta water, then drain.
Step 2: Sauté the garlic
In a skillet, sauté the garlic in olive oil or butter over medium heat until fragrant, about 1 minute.
Step 3: Add tomatoes
Pour in the tomato puree or crushed tomatoes. Stir and let it simmer gently for 5 minutes to deepen the flavor.
Step 4: Stir in cream and cheese
Lower the heat and stir in the heavy cream. Add parmesan and stir until melted and smooth.
Step 5: Toss in pasta
Add the drained pasta and a splash of pasta water. Toss until the sauce coats everything. Season with salt and pepper.
Step 6: Serve and garnish
Top with more cheese, cracked pepper, or fresh basil if desired.
Flavor Upgrades and Add-ins
Add sautéed spinach or kale
Use red pepper flakes or garlic oil for a kick
Top with breadcrumbs for texture
Add grilled chicken or roasted chickpeas for protein
Stir in sun dried tomatoes or a spoon of pesto for depth
Swap cream for coconut milk to make it dairy free
What to Serve With It
Garlic bread
Steamed broccoli or green beans
A light arugula or spinach salad
White wine or sparkling lemon water
Looking to level up? Try this wine and pasta pairing guide from Wine Folly
Make It a Full Meal
Serve with grilled chicken or pan fried tofu
Add roasted vegetables for color and crunch
Pair with soup and salad for a full dinner
Double the batch and store it for the week
Meal Prep and Storage
Store leftovers in the fridge for up to 4 days
Reheat with a splash of milk or broth to revive the sauce
Avoid freezing if using cream — the sauce may split
Make extra sauce and freeze that separately without cream, then stir cream in when reheating
Nutrition Tips
Use whole grain or legume pasta for more fiber and protein
Swap cream for Greek yogurt or a lighter milk option
Add greens like spinach or peas for vitamins and texture
Use less parmesan or replace with nutritional yeast for a lighter version
Top with seeds or toasted nuts for crunch
FAQs
Can I use canned tomatoes?
Yes. Crushed or blended canned tomatoes work well.
Can I use milk instead of cream?
Yes, but the sauce will be thinner. Whole milk or evaporated milk works best.
Can I make it vegan?
Yes. Use coconut cream or oat cream, and skip or swap the cheese with nutritional yeast.
Can I add protein?
Absolutely. Try grilled chicken, shrimp, tofu, or white beans.
Can I use pre-shredded cheese?
Yes, but freshly grated melts better and gives better flavor.
Chef Aiden’s Tip
To make the best 5 ingredient creamy tomato pasta, cook the tomato base low and slow for a few extra minutes to develop depth. Add a pinch of sugar if your tomatoes are too acidic. Always save pasta water — it helps create a smooth, restaurant-quality sauce. For extra flavor, stir in a spoon of butter or a touch of balsamic vinegar at the end.
