Cream Cheese Tomato Pasta Sauce:10 minute recipe

Allergens Free Labels

This easy creamy sauce recipe is:

• Gluten-free
• Nut-Free
• Grain-free
• Soy Free

About this creamy tomato sauce

You might think this sauce is similar to the viral TikTok cheese sauce recipe from a few years ago. That baked pasta recipe involved baking a block of cream cheese or feta in the center of a casserole dish, surrounded by cherry tomatoes, olive oil and chili flakes. However, this recipe is quite different, as you will see.

Can you use cream cheese to thicken spaghetti sauce? Yes, absolutely! Cream cheese is an effective way of thickening tomato sauce. It also balances the tartness of the tomatoes and makes the sauce rich and creamy. 

Which is the best cream cheese for pasta sauce? I love to use Philadelphia cream cheese for this recipe. You can use any other full fat cream cheese of your choice. 

Why this will become your favorite recipe

• It is pure comfort food - Sometimes, all you need is a delicious flavour, nothing else, right?!
• A versatile sauce that you can use for pasta, as a sauce for your bake, or as a dip for garlic bread sticks.
• The creamy red sauce offers a savoury flavour that makes it a great base for a meatless meal.
• If you have ready cooked tomato sauce, then this recipe takes just 10 minutes to come together.

Which shape of pasta is best for this sauce?

I usually use spaghetti for this sauce. Any other type, such as, penne pasta or macaroni will work well too.

Whatever the pasta shape, the thing to remember is that the sauce should be of the consistency that it coats the pasta well. 

Ingredients

With just six ingredients (plus water), you can whip up a tasty tomato and cream cheese sauce in no time!

As always, quantities are mentioned in the recipe card further below.

Tomato sauce: I use homemade marinara sauce. You can use any homemade or store bought sauce. If you are using store bought tomato sauce, see the notes section further below for adding flavor.

Cream Cheese: I use Philadelphia full fat cream cheese. You can use reduced fat cream cheese instead. 

Olive oil: Use extra virgin olive oil for best taste.

Herbs: I use mixed dried Italian herbs which are a mix of oregano, thyme, and parsley. Use any herb mix that you have. Finish the sauce off with some fresh basil leaves, if you have them.

Water: In addition to the ingredients in the picture above, you will need some water to bring the sauce to the right consistency. You can add some pasta water if you are cooking pasta at the same time. The starchy water will make the sauce silky and add more flavor or use stock instead.

Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.

Making this creamy pasta sauce

This sauce comes together in under 15 minutes - so you can whip it up while your pasta is cooking - perfect for a easy weeknight meal!

Begin by measuring all the ingredients. There is hardly any prep work required - just peel and chop the onion finely and slice or chop the garlic.

If you are going to use this sauce for making a pasta dish, then start with step 1. If not, skip to step 2. 

Step 1: Boil the pasta.

Place a large pot of water on medium-high heat, add salt and cook pasta as per the instructions on the packet. 

Step 2: Make the sauce.

If you are using tomato puree, canned tomatoes, or tomato paste, please see the notes section below. 

While the pasta cooks, place a large pan or a large skillet over medium heat. Add oil and chopped garlic and onion. Cook for 2-3 minutes or until the onions become paler.

Add the marinara sauce, cream cheese, dried herbs, and ¼ cup of pasta water.

Stir well until the cream cheese blends with the sauce. Reduce the heat and let the it simmer gently for 2-3 minutes.

Since the sauce that I am using is already cooked, 2-3 minutes of gentle cooking is enough.

That's it! Creamy tomato pasta sauce is ready for you to enjoy! 

If you are storing some of the sauce for later, see the notes section below for instructions. 

Step 3: Now back to the pasta. Remove the pasta from its water with the help of a pair of tongs and add them directly to the sauce.

Mix well and cook for a minute or two, until the sauce clings to the pasta.

If you like cheesy flavors, finish with some Parmesan cheese (dairy or non dairy).

Do not cook the pasta too soft. Al dente pasta will give this dish the best texture.

This creamy spaghetti, like this pasta al pesto, is ready to serve in minutes!

Notes, Substitutions, and Variations

• Cream Cheese: If you are concerned about the calories, feel free to use reduced fat cream cheese instead. 

• Garlic: One clove was enough for me because my sauce already has garlic in it. You might want to add 2 more cloves (3 in total) if your sauce does not have any garlic.

• Oil: Depending on the oil content of your marinara sauce, you may need to adjust the amount of oil you use. I use 2 teaspoons of oil because my sauce has enough oil already. If your sauce has little or no oil, you may need to add 2 to 3 teaspoons more.

• Consistency: You want the sauce to be thick and creamy enough to coat the pasta, just like this curry pasta sauce. Keep in mind that the sauce will thicken more as it cools if you make it ahead of time.

• Want to make it vegan? Use vegan cream cheese and vegan parmesan. 

• More flavor?: 
  • Add a little butter for a even smoother and silky tomato sauce.
  • Add some finely chopped sun-dried tomatoes for extra depth of flavour.  
  • For more savory flavor, in addition to the parmesan, add some freshly grated cheese of your choice. 

• Missing vegetables? Add some fresh spinach to the sauce when you add the pasta. You can also make a cream cheese pasta bake with vegetables by mixing this sauce with your favorite cooked veggies. Sprinkle some grated cheese on top and bake until the cheese melts.

Follow these steps to make this sauce with tomato puree (passata), canned tomatoes or tomato paste: Heat olive oil in a pan and add garlic slices or ¼ teaspoon of garlic powder. Next, add the tomato product of your choice, salt to taste, and 1 teaspoon black pepper or red pepper flakes. If you use tomato paste, add 1 cup of water as well. Bring the sauce to a boil and then reduce the heat. Let it simmer for 15 to 20 minutes until the sauce thickens. Lastly, add the cream cheese and a splash of water and cook until the sauce is creamy and smooth.

Storage: This is a great make-ahead as it will keep for 2-3 days. Allow the sauce to cool completely and then store it in a fridge-safe, airtight container. 

Reheating: To heat the sauce, bring ¼ cup of water to a boil in a saucepan. Then, lower the heat and stir in the sauce. Keep stirring until the sauce is warm.

Ways to use this tomato cream sauce:

This is such a versatile sauce! Here are some suggestions on how to use it:

• As a base for lasagna
• Paired with veggie (or meat) balls
• In place of regular tomato sauce in shakshuka.
• Added in your chili dish.
• As a sauce for your pizza
• Dipping sauce for garlic bread or nachos
• As a spread for sandwich

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you.

Tips to make the perfectly creamy sauce every time

1. Full fat cream cheese works best to balance the tartness of the tomato sauce.
2. Adding starchy pasta water adds a delicious flavor to the sauce. 
3. Cook the pasta until it is al dente. This way, the pasta will absorb the flavours of the sauce better.
4. Cooking the sauce on high heat will cause the cream cheese to split. Cook on gentle heat and stir. 

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