Vegetarian Creamy Tomato Basil Penne – Comforting, Simple, and Full of Flavor
This is the kind of weeknight pasta that feels special without asking much of you. A pot of penne, a skillet of creamy tomato sauce, and a handful of fresh basil come together in under 30 minutes. It’s cozy, satisfying, and easy to make with pantry staples.
The best part is how flexible it is—swap in what you have and it still tastes like something you’d order at a favorite neighborhood spot. If you’re craving a warm bowl of comfort that’s meat-free and family-friendly, this is it.
Vegetarian Creamy Tomato Basil Penne - Comforting, Simple, and Full of Flavor
Ingredients
- 12 ounces penne (regular or whole wheat)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional, to balance acidity)
- 1 (28-ounce) can crushed tomatoes or tomato passata
- 1/2 cup heavy cream (or half-and-half for lighter)
- 1/2 cup grated Parmesan or Pecorino Romano (plus more for serving)
- 1/2 cup fresh basil leaves, thinly sliced (plus extra for garnish)
- Salt and black pepper, to taste
- 1 tablespoon butter (optional, for extra silkiness)
- Pasta cooking water (reserve about 1 cup)
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook penne until just shy of al dente according to package directions.Reserve 1 cup of the starchy water, then drain.
- Sauté the aromatics: While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent, stirring occasionally.
- Add garlic and spice: Stir in garlic, red pepper flakes, and oregano.Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
- Build the sauce: Pour in crushed tomatoes. Add sugar if your tomatoes are very tangy.Season with salt and pepper. Simmer 6–8 minutes, stirring now and then, until slightly thickened.
- Make it creamy: Lower the heat and stir in heavy cream. Simmer 2 minutes more.If using, swirl in butter for extra richness.
- Cheese and basil: Stir in Parmesan until melted and smooth. Fold in most of the basil, saving a little for garnish. Taste and adjust salt, pepper, and heat level.
- Toss with penne: Add the drained pasta to the skillet.Splash in a bit of reserved pasta water to loosen and help the sauce cling. Toss over low heat for 1–2 minutes until glossy and well-coated.
- Finish and serve: Top with extra Parmesan and the remaining basil. Add a crack of black pepper and a drizzle of olive oil if you like.
What Makes This Special
- Balanced flavors: The sweetness of tomatoes, the richness of cream, and the brightness of basil create a sauce that’s smooth and layered without being heavy.
- Weeknight-friendly: Simple prep, minimal chopping, and one pot for pasta plus one pan for sauce. You’ll have dinner on the table fast.
- Pantry-based: Uses canned tomatoes, dried pasta, and common spices.
Fresh basil lifts everything, but dried works in a pinch.
- Vegetarian and adaptable: Add vegetables, swap the cream, or go spicy. It’s easy to make it your own while staying meat-free.
- Leftovers reheat beautifully: The sauce clings to penne, so it stays creamy and comforting the next day.
Ingredients
- 12 ounces penne (regular or whole wheat)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional, to balance acidity)
- 1 (28-ounce) can crushed tomatoes or tomato passata
- 1/2 cup heavy cream (or half-and-half for lighter)
- 1/2 cup grated Parmesan or Pecorino Romano (plus more for serving)
- 1/2 cup fresh basil leaves, thinly sliced (plus extra for garnish)
- Salt and black pepper, to taste
- 1 tablespoon butter (optional, for extra silkiness)
- Pasta cooking water (reserve about 1 cup)
How to Make It
- Boil the pasta: Bring a large pot of salted water to a boil. Cook penne until just shy of al dente according to package directions.
Reserve 1 cup of the starchy water, then drain.
- Sauté the aromatics: While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent, stirring occasionally.
- Add garlic and spice: Stir in garlic, red pepper flakes, and oregano.
Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
- Build the sauce: Pour in crushed tomatoes. Add sugar if your tomatoes are very tangy.
Season with salt and pepper. Simmer 6–8 minutes, stirring now and then, until slightly thickened.
- Make it creamy: Lower the heat and stir in heavy cream. Simmer 2 minutes more.
If using, swirl in butter for extra richness.
- Cheese and basil: Stir in Parmesan until melted and smooth. Fold in most of the basil, saving a little for garnish. Taste and adjust salt, pepper, and heat level.
- Toss with penne: Add the drained pasta to the skillet.
Splash in a bit of reserved pasta water to loosen and help the sauce cling. Toss over low heat for 1–2 minutes until glossy and well-coated.
- Finish and serve: Top with extra Parmesan and the remaining basil. Add a crack of black pepper and a drizzle of olive oil if you like.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheat gently on the stovetop with a splash of water or milk to revive the sauce.
- Freezer: For best texture, freeze the sauce separately up to 3 months. If freezing the combined pasta, expect slightly softer noodles. Thaw overnight in the fridge before reheating.
- Make-ahead: The sauce can be made 2 days in advance.
Reheat, then cook fresh pasta and combine.
Benefits of This Recipe
- Vegetarian comfort food: Satisfying and hearty without meat, thanks to creamy tomato sauce and al dente pasta.
- Budget-friendly: Uses affordable pantry staples and stretches well for family meals or meal prep.
- Quick to cook: Most of the time is hands-off simmering, making it weeknight-perfect.
- Kid-friendly flavors: Mild, creamy, and not overly spicy—easy to adjust for different tastes.
- Customizable: Add vegetables, swap dairy, or adjust heat without losing the core flavor.
What Not to Do
- Don’t overcook the pasta: It will finish in the sauce. Overcooked penne turns mushy fast.
- Don’t skip salting the pasta water: This is your best chance to season the pasta from the inside out.
- Don’t boil the cream hard: Keep it at a gentle simmer to avoid separation and maintain a silky texture.
- Don’t add basil too early: Fresh basil loses its aroma if cooked too long. Stir it in near the end.
- Don’t forget the pasta water: That starchy liquid helps the sauce cling and gives a restaurant-quality finish.
Variations You Can Try
- Veggie boost: Add sautéed mushrooms, spinach, zucchini, or roasted cherry tomatoes.
Fold them in with the basil.
- Spicy arrabbiata-style: Double the red pepper flakes and add a pinch of smoked paprika for heat and depth.
- Lighter dairy swap: Use half-and-half or a splash of milk with a little cream cheese to keep it creamy with fewer calories.
- Herb twist: Add thyme or fresh oregano with the onions. Finish with parsley along with basil.
- Vegan option: Use olive oil only, stir in coconut cream or a cashew cream, and swap Parmesan for a vegan parmesan or nutritional yeast.
- Protein add-ins: Toss in white beans or green peas for plant-based protein. Both pair well with tomato and basil.
- Different pasta shapes: Try rigatoni, fusilli, or shells.
Short, ridged shapes hold the sauce best.
FAQ
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 pounds of ripe tomatoes, peeled and crushed or blended. Simmer a bit longer to reduce excess water and concentrate the flavor.
How do I make it gluten-free?
Use your favorite gluten-free penne and check that your cheese is certified gluten-free.
Cook the pasta slightly under al dente, as gluten-free varieties can soften quickly.
What can I use instead of heavy cream?
Half-and-half works well. For a lighter option, use milk plus 2–3 tablespoons of cream cheese for body. For dairy-free, use coconut cream or a smooth cashew cream.
Is the sugar necessary?
Not always.
It depends on your tomatoes. Taste the sauce; if it’s very acidic, a small pinch of sugar smooths the flavor without making it sweet.
Can I make this ahead for a party?
Yes. Make the sauce and keep it warm on low.
Cook pasta just before serving, then toss together. If it sits, add splashes of hot pasta water to keep it silky.
How do I prevent the sauce from turning grainy?
Keep the heat moderate after adding cream and cheese. If it thickens too much, loosen with pasta water and stir gently until smooth.
What cheese works best?
Parmesan or Pecorino Romano are classic.
Grate it finely so it melts easily. You can mix in a little mozzarella for extra creaminess.
Can I add wine to the sauce?
Absolutely. After sautéing the onions and garlic, deglaze with 1/4 cup dry white wine.
Let it reduce by half, then add tomatoes.
Final Thoughts
Vegetarian Creamy Tomato Basil Penne is the kind of recipe you’ll keep in your back pocket—reliable, comforting, and fast. It turns a few simple ingredients into something lush and satisfying. Whether you keep it classic or add your own twist, you’ll end up with a bowl of pasta that feels both familiar and a little special.
Serve it with a simple green salad, warm bread, and extra Parmesan, and you’re set for a winning meal any night of the week.
