Tender, bright and wonderfully fragrant pasta: sweet cherry tomatoes, juicy bell pepper, soft onion and garlic, gently stewed with thyme and brought to a creamy texture with cream cheese. Basil and a generous shower of grated hard cheese finish the dish. A quick dinner you will want to make again and again.
Ingredients
- 7 oz | 200 g cherry tomatoes
- 1 bell pepper
- 1 red onion
- 1 head garlic
- 2–3 tbsp | 30–45 ml olive oil
- Salt, black pepper, sugar — to taste
- 3 sprigs thyme
- 7 oz | 200 g pasta
- 1.4 oz | 40 g cream cheese
- Several basil leaves
- Hard cheese (Parmesan or Grana Padano) — for serving
Step-by-step recipe
- Set a large pot of salted water over high heat for the pasta. Halve the cherry tomatoes. Clean the pepper and cut it into thin strips. Slice the onion into half-moons. Separate the garlic head into cloves and lightly crush them with the flat side of a knife.
- Heat the olive oil in a wide skillet. Add the onion, pepper and garlic, then cook over medium heat for 5–7 minutes, until softened and fragrant, without letting anything burn.
- Add the cherry tomatoes, thyme, a pinch of sugar, salt and black pepper. Simmer for another 7–10 minutes, until the tomatoes turn juicy and release their juices.
- At the same time, cook the pasta until al dente according to the package instructions. Reserve 1/3–1/2 cup | 80–100 ml of the pasta water before draining.
- Transfer the pasta to the vegetables. Add the cream cheese and a little pasta water, then stir vigorously until you have a silky emulsion. Adjust salt and pepper if needed. Warm through for 1–2 minutes.
- Take the skillet off the heat and fold in the basil leaves. Divide among plates and finish with grated hard cheese. Serve immediately.
Nutrition per serving
| Calories | Protein | Fat | Carbohydrates | Fiber | Sugars | Sodium |
|---|---|---|---|---|---|---|
| 430 kcal | 14 g | 17 g | 60 g | 5 g | 8 g | 520 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- For a sweeter note and gentle caramelization, roast the vegetables: toss with oil, salt, pepper and thyme, then bake on a sheet pan at 392°F | 200°C for 15–20 minutes. Combine with the pasta and cream cheese afterward.
- Adjust the sauce consistency with pasta water: add 1–2 tbsp at a time until the sauce becomes silky and coats the pasta.
- Garlic turns bitter easily if overheated. Keep the heat at medium and do not let the pieces brown too much.
- Optional additions: a pinch of chili flakes, olives, capers or a little lemon zest for freshness.
Frequently asked questions
What can I use instead of cream cheese?
10–20% cream, about 3–5 tbsp | 50–70 ml, or ricotta will work well. You can also use sour cream and add a little grated hard cheese for body and flavor.
Which pasta works best with this sauce?
Short shapes such as penne, fusilli or farfalle hold the vegetable pieces and sauce beautifully. Spaghetti also works if you prefer long pasta.
Can I make a vegetarian or vegan version?
Yes. Replace the cream cheese with plant-based cream or soaked cashew puree, and omit the hard cheese or use a vegan alternative.