Ingredients
Scale
- 12 oz (340 g) pasta (penne or spaghetti)
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and cook until they start to burst, about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add pasta and cook according to package instructions until al dente.
- Stir in heavy cream and Parmesan cheese, stirring until smooth and creamy.
- Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
Notes
- Adjust the amount of cream and cheese for a richer or lighter sauce.
- Use gluten-free pasta to make it gluten-free.
- For a vegan version, replace cream with coconut milk and cheese with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg