Easy, Creamy Tomato Pasta

Total Time
25 min
10 min
15 min
Serve this recipe as is or add some veggies by stirring some baby spinach into the sauce until wilted or by adding some frozen vegetables to the cooking water with the pasta. Finish with fresh basil or sprinkle in some red chile flakes for a kick.


Uncooked whole wheat penne

8 oz

Olive oil

1 tsp

Canned tomato paste

1 Tbsp

Low-fat evaporated milk

½ cup(s)

Garlic powder

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Low fat cream cheese

2 oz, cut into pieces


  1. Cook the pasta according to the package directions, making sure to salt your cooking water well. Drain, reserving 1/3 cup of the pasta cooking water, and set aside.
  2. In a large skillet, heat the oil over medium-low heat. Add the tomato paste and cook, stirring, until slightly darkened, 2 to 3 minutes. Carefully stir in the evaporated milk, scraping up any browned bits. Add the garlic powder, salt, and pepper, and the reserved pasta cooking water; cook, stirring, until everything comes together and is well combined, 1 to 2 minutes. Add the cream cheese, stirring until creamy; then fold in the pasta and gently toss to combine. Remove from the heat and serve immediately.
  3. Serving size: 1 rounded cup