Creamy Garlic Tomato Pasta

There are some meals that just work—no matter the day, no matter what you have in the fridge—and this creamy garlic tomato pasta is one of them.

It’s the kind of dinner I find myself making on nights when I didn’t really plan ahead, but still want something warm, filling, and homemade. Around here, that usually means pulling out whatever vegetables we have—onions, carrots, peppers, tomatoes—and turning them into something that feels a little special.

This pasta is simple, but it doesn’t taste simple. The garlic and butter build the base, the vegetables cook down into a rich tomato layer, and then everything comes together in a creamy sauce that coats every bite.

No cream. No cheese. Just real ingredients and a method that works every time.

Why We Love This Recipe

• Made with everyday ingredients
• Flexible with whatever vegetables you have
• Creamy without heavy cream
• Family-friendly and filling
• Perfect for busy weeknights

From My Kitchen

This is one of those meals that fits right into our everyday rhythm—simple ingredients, cooked from scratch, shared around the table.

It’s not complicated, but it’s the kind of food that brings everyone back for seconds.

Creamy Garlic Tomato Pasta (Simple Ingredients, Big Flavor)

This is the kind of dinner I find myself making on nights when I didn’t really plan ahead, but still want something warm, filling, and homemade. Around here, that usually means pulling out whatever vegetables we have—onions, carrots, peppers, tomatoes—and turning them into something that feels a little special.

This pasta is simple, but it doesn’t taste simple. The garlic and butter build the base, the vegetables cook down into a rich tomato layer, and then everything comes together in a creamy sauce that coats every bite.

No cream. No cheese. Just real ingredients and a method that works every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 500 g spiral pasta
• 3 tbsp butter
• 1 large onion chopped
• 4 –5 garlic cloves minced
• 1 –2 green peppers chopped
• 2 –3 carrots diced or thinly sliced
• 4 –5 medium tomatoes chopped
• 2 tbsp flour
• 2 cups milk
• 1 cup chicken stock or water + stock cube
• Salt & pepper to taste
• Optional: dried herbs oregano, basil, or mixed herbs

Method

 

1. Start by cooking your pasta in salted water until just tender. Drain and set aside.
2. In a large pan, melt the butter over medium heat. Add the chopped onions and cook until soft and lightly golden. Stir in the garlic and let it cook for about 30 seconds, just until fragrant.
3. Add the carrots and green peppers and cook for a few minutes until they begin to soften. Then add the chopped tomatoes and let everything cook down until the tomatoes break apart and form a rich, slightly thick base.
4. Sprinkle the flour over the vegetables and stir well—it will look a bit thick at this stage, but that’s exactly what you want.
5. Slowly pour in the milk while stirring to keep the sauce smooth, then add the chicken stock. Let the sauce simmer gently until it thickens into a creamy consistency.
6. Season with salt, pepper, and any herbs you like. Taste and adjust as needed.
7. Add the cooked pasta to the sauce and stir until everything is well coated. Let it sit for a couple of minutes off the heat so the pasta can soak up the flavor.
8. Serve warm.

Notes

• If the sauce gets too thick, add a splash of milk or stock
• If it feels too thin, simmer a few extra minutes
• Chop carrots small so they cook quickly
• This recipe is very flexible—adjust based on what you have. Sometimes I swap the carrots for broccoli – so yummy.