Sometimes I am super organized and photograph and write blogs posts way ahead of time. And then sometimes I forget that I was super organized and find awesome recipe photos on my hard drive months later. HA. But, I’m so glad I realized I never shared this creamy tomato pasta recipe with you because now I can! It is so quick and delicious.
I initially made this for lunch a few times when I wanted something more substantial than our usual lunch. Abe loved it immediately and when I added chicken, it was a substantial enough meal for Andy to enjoy for dinner! You could keep in meat free, or substitute some zucchini chunks in for the chicken to amp up the veggies.
This sauce is super easy – cream and tomato paste! The strong flavor of the garlic and hot pepper flakes go perfectly with the robust sauce. And honestly, 30 minutes is a stretch. I usually make it in the amount of time it takes to boil the pasta! It’s probably a 15 minute meal.
The only tricky part of this recipe is getting the mozzarella not to stick in a big clump. But there is an easy solution for that! Cube up the cheese and then keep it cold! If you got it straight from the fridge, popping it back in there should do the trick. If it’s a bit warmer, try the freezer for a few minutes.
Keeping the cheese cold will let you stir it evenly through the pasta before it starts to melt, avoiding a big giant clump in around your stirring spoon. It’s a handy little trick!
If you need an quick bread to go with it, look no further than my garlic herb cheese bread. So easy, especially if you keep your freezer stocked with the dough like I do. 🙂