Home » Recipes » 30-Minute Meal » 20-minute or less » Creamy Tuscan Pasta Sauce {Quick 20-Minute Dinner}
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4.75 stars (67 ratings)Apr 26, 2013117
This from-scratch, easy, creamy Tuscan pasta sauce is delicious served over pasta and comes together in less than 20 minutes!
One of our favorite meals in the history of ever, this creamy, flavorful pasta sauce is a home run. Not just because everyone agrees it’s amazing, but because it makes weeknight dinners easy and fast!
Easy Creamy Alfredo Sauce
This creamy tuscan pasta sauce is based off the ever-popular homemade alfredo sauce recipe…with a few key changes to give it a Tuscan flair:
- adding dried basil to the cream cheese/butter sauce and fresh basil for serving (can skip the dried basil altogether and add lots of chopped fresh basil to the sauce near the end of cooking)
- stirring in chopped sun-dried tomatoes
I use an entire 8-ounce jar of sun-dried tomatoes for this recipe. Drain them, rinse them, chop them! They add amazing flavor to this pasta sauce!
Freshly Grated Parmesan
The Parmesan cheese helps thicken the sauce. It’s really important to use freshly grated Parmesan cheese for a smooth and creamy sauce.
Pre-shredded Parmesan won’t melt very well and most likely will result in a clumpy, grainy pasta sauce.
Pro Tip: for an even thicker sauce, add 1 to 2 tablespoons flour to the butter/cream cheese mixture. Just remember to whisk vigorously to minimize lumps!
How to Serve Tuscan Pasta Sauce
We always serve this creamy, dreamy tuscan pasta sauce over bowtie pasta. But almost any pasta shape will work well here!
Highly recommended: sprinkling extra Parmesan cheese and fresh basil over each serving (diced, fresh tomatoes are delicious, too!). YUM.
Other rave reviews on this easy creamy Tuscan pasta sauce:
Alli says: This is very, very good. I have made it multiple times for company and everyone loves it. ⭐️⭐️⭐️⭐️⭐️
Krystyna writes: Just made this, and it was delicious! It took no time at all, but tastes like I spent hours in the kitchen. Going to make this again! Thanks! ⭐️⭐️⭐️⭐️⭐️
Shannon says: I’ve wanted to make this for so long and the stars aligned tonight (we had all the ingredients including fresh basil, yum!). If my husband licking his plate doesn’t indicate that we can’t get enough of the creamy garlicky sauce, then I don’t know what will! It was a hit.⭐️⭐️⭐️⭐️⭐️
What to Serve With This
- 1-Hour Breadsticks
- Skillet broccoli
- Amazing Romaine Salad
One Year Ago: Brown Sugar Crackle Cookies
Two Years Ago: Cheesy Au Gratin Potatoes
Three Years Ago: Honey Lime Fruit Salad
Creamy Tuscan Pasta Sauce
Yield: 6 Servings
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
4.75 stars (67 ratings)
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Ingredients
- 4 tablespoons butter
- 4 cloves garlic, finely minced or pressed through a garlic press (about a tablespoon)
- 1 ½ teaspoons dried basil
- 8 ounces cream cheese, softened and cut into 8 pieces
- 1 (8-ounce) jar sun-dried tomatoes, rinsed, drained and chopped
- 2 cups milk (preferably not skim)
- 1 ½ cups freshly grated Parmesan cheese, plus more for serving, if desired
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- Fresh basil and grated Parmesan cheese for serving
Instructions
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
Stir in the dried basil. Add the cream cheese, stirring constantly with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.
Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.
Notes
Cream Cheese + Milk: you can use reduced fat cream cheese and lowfat milk; the sauce is creamier with full fat cream cheese and 2% or above milk.
Basil: if you have fresh basil, scrap the dried basil and add in about 1/4 cup chopped fresh basil at the end of cooking (or do a combination of dried and fresh for maximum basil flavor).
Thicker Sauce:if you want the sauce slightly thicker, add 1 to 2 tablespoons flour to the melted butter and whisk vigorously to prevent lumps.
Author: Mel
Course: sauce
Cuisine: Italian
Method: Stovetop
Serving: 1 Serving, Calories: 442kcal, Carbohydrates: 28g, Protein: 21g, Fat: 30g, Saturated Fat: 17g, Cholesterol: 85mg, Sodium: 964mg, Fiber: 5g, Sugar: 20g
Recipe Source: from Mel’s Kitchen Cafe
Recipe originally posted April 2013; updated February 2023 with new photos, recipe notes, etc.
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posted on April 26, 2013 (last updated May 30, 2024)
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117 comments on “Creamy Tuscan Pasta Sauce {Quick 20-Minute Dinner}”
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Jess — Reply
Do the calories include the pasta?
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Mel — Reply
No, just the sauce.
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Kellie — Reply
Any tips for making ahead of time and reheating in oven?
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Mel — Reply
As long as it isn’t mixed with the pasta, the sauce can be made several days in advance. And then it could be tossed with pasta and heated through in the oven. Would that work with what you are thinking?
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Jean — Reply
Hello! Maybe I missed it, but how much pasta do you use? Thank you!
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Mel — Reply
Hi Jean, I usually serve this over 12-16 ounces of pasta.
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Matt — Reply
I love this recipe. It is REALLY rich so it goes a long way. Every time I make it for someone new they always ask for the recipe.
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Marielle — Reply
This was a great, crazy tasty recipe! I hosted my sister, BIL, and nephew for dinner on Sunday and I made this with fettuccine, your crazy good Buttery Bundt bread and your spiderweb cheesecake. Almost every recipe was yours (besides the apple cider minosas!). Ps I made the mistake of bringing the Bundt bread out to the table before I was putting the finishing touches to the Tuscan sauce and they ate more than half of it before I brought the plates out!! (In less than 5 minutes!) All in all, fantastic meal!
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Caroline Chang — Reply
Wow – wonderful flavor. Followed the recipe (didn’t have quite enough parmesean, but it was fine). I might add onion next time. Oh – I did add cooked chicken and shrimp. Really, really good. Would definitely make again. I’m not a HUGE fan of sun-dried tomatoes, but this was very tasty! I used Farfalle, but almost any kind of pasta would be fine.
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DeDe — Reply
I am not a great cook, so when I’m trying something new, I always come to your recipes! Thank you for all the recipes, details, notes, and tips. I made this sauce tonight for the first time and it was delicious! Both of my kids (6 and 12 yrs) picked out the sun dried tomatoes but added the fresh diced tomatoes on top. I added grilled chicken right into the sauce before serving it. Another successful night with a last minute dinner. Thank you for coming to the rescue once again (as you do MANY last minute nights)!
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em — Reply
so good!
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Hershey — Reply
This was excellent and very easy to prepare, even for someone who doesn’t cook often and the ingredients I already had.. I used whipping cream instead of milk and added parsley and sum other Italian spices and was surprised at the ease, taste and wondered why I had not thought of this 30 yrs ago…what a waste of money on that store bought crap or going out to eat. This was faster than the service that I get out and just as tasty. It was so good, I tipped myself ! ! This will be a recipe I use more often than not.
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Jessica Flory — Reply
This was delicious and so quick!! I am 39 weeks pregnant and anything I can do to minimize time on my feet is so welcome. Thank you Mel for helping me feed my family!!
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Kayla Phipps — Reply
Have you ever tried freezing this?
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Mel — Reply
I haven’t – sorry!
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Ella — Reply
Thought I’d finally do my duty and leave a comment…I’ve been making this recipe since I first got married 6 years ago. I truly conned my husband into thinking I was a chef with this recipe. So simple, fast, and absolutely delicious!!! 2 kids and another on the way and here I am, still making this recipe. This will be one I pass down to my kids! Thanks you for sharing this goodness.
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Mel — Reply
You’re amazing, thanks for the comment, Ella!
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Alli — Reply
This is very, very good. I have made it multiple times for company and everyone loves it.
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Krystyna Pereza — Reply
Just made this, and it was delicious! It took no time at all, but tastes like I spent hours in the kitchen. Going to make this again! Thanks!
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Terri — Reply
This is absolutely delicious! I used whole milk and full fat cream cheese !
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Christina — Reply
Excellent sundried tomato sauce! I dont have an emersion blender so I scooped out the sundried tomatoes with a slotted spoon, after they cooked in the sauce 5 min, and pureed them in a blender. Then added them back to the sauce. Then I added sauteed mushrooms. I don’t process lactose well so I’ll experiment with subbing the cream cheese for somethinig nondairy or greek yogurt next time. Almond milk worked just fine instead of dairy milk though.
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Jill — Reply
This was delicious! Will definitely make again.
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Karen — Reply
I made this for dinner last night and while my husband and I LOVED it my kids not so much. I did tweak the recipe a bit by adding some mushrooms to the sauce and cooking the pasta with some broccoli. My kids were turned off by the sundried tomatoes. I’m thinking about next time trying to pulse the sundried tomatoes in the food processor. I also wonder how it’ll taste with a little big of red pepper flakes added for heat. I loved this dish meatless, but my husband wondered how it’ll taste with blackened Cajun chicken or a grilled sausage.
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Makayla — Reply
I am a pasta sauce snob and I have to say this is hands down the best I have ever had! This is my go to for a creamy, rich, and flavorful sauce! Thank you for sharing this recipe. It is absolutely divine!
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Anna — Reply
Very easy and quick pasta sauce. I used 3 frozen-fresh basil cubes (from Trader Joe’s, and many supermarkets) and added them with the garlic and butter. It made the sauce amazing with so much more flavor.
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Raustin — Reply
This recipe is the next best thing to Olive Garden….thank you so much for sharing this…this was my first ever pasta dish and you made it so simple even my 15 year old daughter wants to make it for dinner next time…I added garlic sausage and grilled chicken and it was the best….
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Melissa — Reply
This looks awesome! Love Mel’s recipes and I know my family will enjoy!
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SSC — Reply
Oh my!!! I just made this for my lunch this week. I added sautéed onions and bell peppers because I love them in as many dishes as possible. I had to do a taste test and this is absolutely delicious. Will definitely make again!
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Hannah — Reply
I was wanting some creamy pasta last night, so we tried this recipe. As I was making it I realized, “Oh man. My kids are really going to resist this one because of the chunks of sundried tomatoes all throughout.” So, when it was all done, I dumped it into the blender for a minute. It made the sauce an orange color and it was nice and smooth and creamy. My kids scarfed it down and one of my boys even said, “This is like Mac n cheese, but better.” What?! That’s like the ultimate culinary compliment around here. 🙂 Thanks for all the yumminess!
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Josey — Reply
Heck ya
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haifa — Reply
Hi , I would like So much to try this sauce but I would like to know what type of cream cheese you are using
Please be specific about the brand name and give me a couple of alternatives-
Mel — Reply
I use the cream cheese that comes in 8-ounce packages and have used too many brand names to really specify. Any should work fine (like Philadelphia).
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haifa — Reply
Hi , I’ve tried this recipe and it was amazing ,
Thanks a lot I’m a very big pasta fan
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Tara — Reply
I don’t know where my first comment went but it never posted! It was supposed to go before the PS. This was my comment:
Today was one of those days I just did NOT feel like cooking and left dinner prep until the last minute. Then at 6 pm when I was slowly getting my butt in gear and trying to appease a hungr, tired, crying baby who would have no one but mommy, my daughter asked me what time her kids club was. Trigger panic! Ahhhhhhhh! I forgot and we have to leave here in 35 minutes! Well guess what I made, and it was yum to boot! Thank you for a dinner saver so I didn’t have to turn to boxed Mac and Cheese or scrambled eggs! (and I even prepared it one-handed with a baby on my hip!)
A keeper for sure! And the leftovers are going to work tomorrow with my hubby who was all smiles and approval when he asked what I’d be doing with it!
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Mel — Reply
Evenings like that are NUTS, Tara. I’m super impressed you got dinner on the table in spite of your daughter’s announcement!
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Tara — Reply
PS: I had no sun-dried tomatoes so I just measured 8oz of diced canned tomatoes and it was still delish! And I used light cream cheese and low-fat milk. I’m sure with full fat it would be even more delectable!
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Tara — Reply
Today was one of those days I just did NOT feel like cooking and left dinner prep until the last minute. Then at 6 pm when I was slowly getting my butt in gear and trying to appease a hungr, tired, crying baby who would have no one but mommy, my daughter asked me what time her kids club was. Trigger panic! Ahhhhhhhh! I forgot and we have to leave here in 35 minutes! Well guess what I made, and it was yum to boot! Thank you for a dinner saver so I didn’t have to turn to boxed Mac and Cheese or scrambled eggs! (and I even prepared it one-handed with a baby on my hip!)
A keeper for sure! And the leftovers are going to work tomorrow with my hubby who was all smiles and approval when he asked what I’d be doing with it!
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Shannon — Reply
I’ve wanted to make this for so long and the stars aligned tonight (we had all the ingredients including fresh basil, yum!). If my husband licking his plate doesn’t indicate that we can’t get enough of the creamy garlicky sauce, then I don’t know what will! It was a hit. I loved the sun dried tomatoes, but apparently for kids they are a little of an acquired taste. They’ll acquire it soon if I have anything to do with it!
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Jenni — Reply
After stalking your recipes for months, & experiencing unbeatable tastebud benefits, I decided it was due time to thank you. In my household you are referred to as “domestic goddess,” because we seriously are obsessed with every recipe of yours we’ve tried. Every time I whip up something which is a hit, my husband assumes that it is from your site (and is right 95% of the time.) THANK YOU THANK YOU for providing easy to follow instructions which predictably incredible results. I contribute my graduation from Kraft macaroni dinners entirely to you. 🙂
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Mel — Reply
Haha! Thanks, Jenni – your comment made my day!
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Suzanne — Reply
I made this last night and it is now one of my new favorite recipes from Mel. It reminds me a lot of the sauce on Olive Garden’s “Ravioli di Portabello”. Absolutely DELISH! I’m gonna have to try it on some kind of pasta with mushrooms now. Thanks for a great, easy recipe, Mel!
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Tracey — Reply
I love to sauce. I actually used it as a sauce on turkey sandwiches. it was great.
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Christa — Reply
disregard my previous comment. I just re-read and saw your notation about cream cheese.
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Christa — Reply
have you ever used reduced fat cream cheese for this recipe?
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Laurie — Reply
We made this for dinner last night and it met with rave reviews! Thanks! We always know that a recipe from Mel will be delicious!
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hanna — Reply
If it is possible, would you consider maybe taking pictures of some of the more confusing ingredients, for you international readers? I am from sweden, and we are always trying to decipher what the swedish equivalent of your ingredients are. It would be so much easier with pictures and I would be ever grateful!! 🙂
Also, to make things clear: cream cheese is like philadelphia cheese right? What exactly does it mean to “soften it and cut into 8 pieces”? Our philadelphia is already very soft and comes in very small packages for putting on crackers and bread. Is your philadelphia kind of hard, like butter or ice cream?-
Mel — Reply
Hi Hanna – our cream cheese is soft and can be spread on a bagel or toast but I like to soften it even more to add to this recipe so it melts nicely in the sauce without clumping up.
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Tara — Reply
This was amazing – totally saved my original meal plan of plain old boring burritos. It was quick, easy, I added some grilled chicken – BAM!!! – great great recipe!! 3 out of 4 kiddos loved it, hubby and I LOVED it…this one is going in the recipe box.
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Frances — Reply
We LOVE this sauce at our house. I’m about to have a third baby and am looking for meals I can freeze and/or crock pot. I saw in an earlier comment that you don’t think it will freeze well but do you think this would be adaptable to a crock pot? If so, do you have any suggestions on how to do that?
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Mel — Reply
I actually made the other version of this (the plain garlic alfredo) the other day and kept it warm in the crockpot and it was kind of a disaster – it separated and kind of curdled so I don’t think the slow cooker is your friend on this particular recipe, darn it.
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Kat — Reply
I made this recipe and had a sauce left over, which I froze in individual portions, just to see how it would work to thaw it. I thought it thawed surprisingly well! I was expecting it to be grainy or separated, but I didn’t notice any of that after it thawing it overnight in the fridge and reheating it with some noodles on the stove.
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Kate — Reply
this is so so yummy! Question: can I freeze the left overs? Anyone ever try that?
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Mel — Reply
I haven’t frozen this sauce but I have a feeling it might get a little grainy out of the freezer since it’s so dairy-based.
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Andrea — Reply
Made this just last night and it’s outstanding! Definitely a keeper.
Quick question: do you think pulsing the sundried tomatoes in a food processor would be a good way to chop them up quickly, or will they end up a mash? Thanks!
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Mel — Reply
I think quick pulses would work but I can see them quickly turning into a paste if the food processor goes too long.
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Della — Reply
This recipe is great! I’ve never cooked with sundried tomatos before so I wasn’t sure if I would like it (not a fan of tomatos unless chopped very small) but it was really good. I will have to look for more ways to try using sundried tomatos in the future.
Oh and while I was looking for different versions of cream sauces, I found this recipe almost word for word on another site cdkitchen.com. They didn’t reference where it came from and I wasn’t sure if it would bother you being used without acknowledgement.
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anita — Reply
Loved this! I threw in baby spinach at the end to get veggies into our dinner. Thank you so much for sharing this recipe!
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