This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. I always have sauces (this pesto without cheese), dips and chutneys (quick red onion chutney, lentil chutney), cooking pastes (garlic ginger paste), spice blends (this curry powder substitute) and condiments (pickled carrot and mooli) in the back of my fridge. They make everyday cooking a breeze! This sauce combines the two loves of my younger teen - cream cheese and tomato sauce. It takes only about 10 minutes to make, but having this sauce ready in advance means that I can add it to any dish I want. Scroll down to see the many ways that I use this sauce. If you have made this cream cheese tomato pasta sauce, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
Gluten-free Nut-Free Grain-free Soy Free
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. Whatever the pasta shape, the thing to remember is that the sauce should be of the consistency that it coats the pasta well. 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. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. 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! 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.
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. - Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
