A simple, comforting creamy pink pasta made with blended cherry tomatoes, cream, and Parmesan for a cozy weeknight meal.

Scale

8 oz pasta (any shape)

1 cup cherry tomatoes, blended until smooth

1/2 cup heavy cream or coconut cream

1/2 cup grated Parmesan cheese or dairy-free alternative

Salt and pepper to taste

Fresh basil for garnish

1. Cook pasta according to package directions until al dente. Reserve a small amount of pasta water.

2. Blend cherry tomatoes until completely smooth.

3. In a large pan over medium heat, combine blended tomatoes and cream. Simmer for 5 minutes.

4. Stir in Parmesan until melted and creamy.

5. Add cooked pasta to the sauce and toss to coat. Season with salt and pepper.

6. Adjust consistency with reserved pasta water if needed.

7. Serve hot, garnished with fresh basil.

Puree tomatoes thoroughly for the smoothest sauce.

Add red pepper flakes for heat.

Leftovers taste even better the next day.

Use coconut cream and vegan Parmesan for a fully dairy-free version.

Keywords: pink pasta, creamy tomato pasta, weeknight pasta, cherry tomato sauce