375 Calorie Creamy Tomato Basil Pasta
Creamy tomato basil pasta is a cozy bowl you can keep while you are losing weight. Blending white beans and a little light cream cheese into the tomatoes makes the sauce creamy for about 375 calories a serving, with no heavy cream at all.
Nutrition values are estimates and may vary depending on ingredients and brands.
Why You’ll Love This Recipe
- Creamy sauce without cream, thanks to blended white beans and light cream cheese.
- 6 g of fiber per bowl, which helps you stay full.
- A full 65 g (2.3 oz) of dry pasta per serving.
- One blender, one skillet and about 25 minutes.
Ingredients
- 9 oz (260 g) penne or rotini
- 1 can (14 oz / 400 g) crushed tomatoes
- ¾ cup (120 g) canned white beans, drained and rinsed
- 2 oz (60 g) light cream cheese, about ¼ cup
- 1 tablespoon (20 g) tomato paste
- 3 garlic cloves
- ¼ cup (20 g) grated Parmesan cheese
- ½ cup (15 g) fresh basil leaves, torn
- 1 teaspoon olive oil
- ¾ teaspoon salt and ¼ teaspoon black pepper
How to Make It
- Cook the pasta in salted water until al dente. Scoop out 1 cup (240 ml) of pasta water, then drain.
- Blend the crushed tomatoes, white beans, cream cheese, 2 of the garlic cloves, the salt and the pepper until completely smooth.
- Heat the olive oil in a large skillet over medium heat. Cook the remaining garlic clove, minced, for 30 seconds, then stir in the tomato paste for 1 minute.
- Pour in the blended sauce and simmer for 6 to 8 minutes, stirring now and then, until thick and steaming.
- Stir in the Parmesan and half of the basil.
- Add the pasta and toss for 1 minute, loosening the sauce with pasta water as needed. Top with the rest of the basil.
Lose weight. Keep the pizza.
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See What’s Inside →Illustrative image. Individual results may vary.
Tips & Substitutions
Blend until it is really smooth. Any bean pieces left in the sauce will show. A minute in the blender is enough.
Rinse the beans. It washes away the canned taste, so the sauce tastes only like tomato and basil.
Add the basil at the end. Heat dulls fresh basil, so stir half in off the heat and keep the rest for the top.
Cook the tomato paste. A minute in the pan gives the sauce a deeper tomato flavor.
How to Make It More Filling
Stir in 2 cups (60 g) of baby spinach with the pasta for about 4 extra calories per serving. For more protein, add 6 oz (170 g) of shredded cooked chicken breast, which adds about 70 calories and 13 g of protein per serving.
Storage
Leftovers keep in the fridge for up to 4 days.
The sauce freezes well for up to 3 months. Freeze it without the pasta, thaw overnight and reheat with a splash of water.
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Frequently Asked Questions
Can I skip the beans?
Yes. The sauce will be thinner and less creamy, and you save about 25 calories per serving.
Can I use fresh tomatoes?
Canned crushed tomatoes give a better sauce all year round. Fresh tomatoes need a longer simmer to thicken.
Can I use another pasta shape?
Yes. Shells, rigatoni or spaghetti all work with the same 9 oz (260 g).
Can I make the sauce ahead?
Yes. Make it up to 4 days ahead and reheat it while the pasta cooks.
Tight jeans? Let’s fix that.
Bye Weight is a weight loss community. No gym, no strict diet, no guilt. Just short lessons and simple walks.
See What’s Inside →Illustrative image. Individual results may vary.
