Creamy Garlic Tomato Conchiglioni Pasta
Calling all pasta lovers! If you're a fan of pasta, you're in for a treat with this vegetarian Creamy Jumbo Shell Garlic Tomato Pasta recipe. It's a delightful dish that's brimming with the mouthwatering flavors of tomatoes and garlicky goodness, making it perfect for a cozy weeknight meal that the entire family will adore. Dairy-free + Gluten-free option.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Keyword: creamy, dinner, easy, family-friendly, garlic, meatless, pasta, tomatoes, vegetarian, weeknight meals
Servings: 4 servings
Calories: 958kcal
- 1 (16 oz.) bag Jumbo Conchiglioni pasta (See Notes!)
- 1 tablespoon Extra virgin olive oil
- Pinch of sea salt
ROASTED TOMATOES:
- 2 cups Roasted Herb Tomatoes
SAUCE:
- 6 garlic cloves, minced
- 1 tablespoon Extra virgin olive oil
- 2 cups organic heavy cream
- ¼ cup organic chicken stock, low-sodium
- 3 Tbsps tomato paste
- 2 Tbsps white cooking wine
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Pinch of red pepper flakes
MAKE THE SAUCE:
In a large 12-inch skillet, add the olive oil and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant.
Add in the salt, black pepper, oregano, garlic powder, basil. thyme, and red pepper flakes and whisk together until well combined. Add in the heavy cream, tomato paste, chicken stock, and white cooking wine, whisking until combined and it begins to bubble, about 1-2 minutes. Add in the roasted tomatoes and continue to let it bubble for another 1-2 minutes.
Reduce the heat to low and add in the cooked pasta and stir until everything is well coated.
Remove from heat and serve immediately with your favorite side.
Bon Appetit!
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- VEGGIES: If preferred, you can always add other greens to the mix for additional flavor such as Kale, Spinach or Collard Greens.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- PASTA: You can use Jumbo shells or long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional penne or rigatoni pasta works perfectly too!
Calories: 958kcal | Carbohydrates: 102g | Protein: 22g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 135mg | Sodium: 898mg | Potassium: 904mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2215IU | Vitamin C: 16mg | Calcium: 177mg | Iron: 4mg