Get the Recipe: Creamy Tomato Campanelle Pasta
When I think of summer and comfort in a bowl, I think of my Creamy Tomato Campanelle Pasta. The pasta is tossed in a tomato cream sauce and I threw in some sun-dried tomatoes, mushrooms, onions, kale, and kalamata olives, all of which I feel compliment each other so well in this dish. Feel free to throw in other veggies such as zucchini/squash or even broccoli to change things up a bit.
Ingredients
- 7 oz. campanelle pasta, or a pasta of your choice
- a good drizzle olive oil, or an oil of your choice
- 1 small yellow onion, diced
- 6 oz. baby portobello mushrooms, sliced
- 2 to 3 cloves garlic, minced
- 2 tablespoons sun-dried tomatoes, in olive oil – roughly chopped
- 1 teaspoon Italian seasoning, or a small handful of fresh herbs roughly chopped
- ½ teaspoon garlic powder
- 1 pinch red Chili Flakes, optional
- 14.5 oz. can of petite diced tomatoes, drained (can sub with 1 1/2 cups of tomatoes – seeded and diced small)
- ½ cup kalamata olives, pitted, cut in half
- 1 cup of half and half milk, or non-dairy unsweetened cream (may need more depending on how creamy you want your sauce)
- 2 cup roughly chopped kale
- salt and pepper, to taste
Optional Toppings:
- freshly grated parmesan cheese
- fresh basil, torn
Instructions
- Prepare pasta according to package, reserve ½ cup of pasta water and set to the side, drain the pasta, and set it to the side.
- In a large skillet, drizzle the olive oil, and heat skillet to medium heat. Add in the onion and mushrooms and sauté for 5 to 10 minutes or until the onion is translucent. Stir in the garlic, sun-dried tomatoes, Italian seasoning, garlic powder, and a pinch of red chili flakes. Sauté for a few more minutes and then stir in the petite diced tomatoes and kalamata olives. Simmer for 8 to 10 minutes, allowing the tomatoes to break down a bit.
- Pour in the pasta water and half and half and stir. Simmer 2 to 3 minutes and season the sauce with salt and pepper to your liking.
- Stir in the pasta and kale and incorporate into your sauce and simmer for just a few more minutes. If your sauce gets too thick, then add a little water to thin it out a bit. Serve and top with parmesan cheese and freshly torn basil, if desired. Enjoy!
Calories: 360kcal, Carbohydrates: 55g, Protein: 13g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 21mg, Sodium: 465mg, Potassium: 899mg, Fiber: 7g, Sugar: 11g, Vitamin A: 3886IU, Vitamin C: 44mg, Calcium: 223mg, Iron: 3mg