Rich and Creamy Tomato-Basil Pasta Alfredo Recipe Is a Flavor-Packed Spin On a Classic (original) (raw)

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Pasta Alfredo originated in Rome in the early 1900s. It consisted of just three ingredients – butter, Parmesan and fettuccine. Here in the U.S., heavy cream is typically added. When I’m in the mood for something decadent, it’s one of my favorite pasta sauces. Today you can buy Alfredo sauce at your local market. But it’s also easy to make at home. That’s what inspired this Tomato-Basil Pasta Alfredo recipe. We give it a tasty twist.

Instead of Parmesan, we use garlic-and-herb goat cheese. It has a rich, tangy taste and herbs add a pop of bright flavor. We combine it with butter, cream and garlic to make a velvety sauce that comes together in just five minutes! For a burst of summer freshness, stir in tomatoes and sweet basil. So delicious! Once you try it, you’ll never reach for the jarred stuff again. Cook along with our video and try it. Then tell us what you think.

Ingredients

8 oz. rotini pasta
1 Tbs. butter
1 clove garlic, minced
1/4 tsp. salt
1 cup heavy cream
4 oz. garlic and herb goat cheese, crumbled
2 tomatoes, seeded and diced
2 Tbs. chopped fresh basil + additional leaves

Instructions

In large pot of salted boiling water, cook pasta according to package directions for al dente; reserve 1/3 cup cooking liquid. Drain pasta. Return pasta to pot.

In large nonstick skillet, melt butter over medium heat. Add garlic and salt; cook 30 sec. Add cream and goat cheese; cook, stirring, until cheese is melted and mixture is slightly thickened, about 5 min. Stir in tomatoes; cook until softened, 2–3 min.

Add cream mixture, chopped basil and reserved cooking liquid to pot with pasta; stir until combined. Transfer to serving bowl. Garnish with basil leaves.

Nutrition

Calories: 522 kcal
Fat: 32 gram
Saturated Fat: 20 gram
Protein: 13 gram
Carbohydrate: 46 gram
Fiber: 3 gram
Cholesterol: 100 mg
Sugar: 6 gram
Sodium: 317 mg

This story was originally published November 15, 2024, 12:39 PM.