Perfect for a Friday, Lent, or when you’re just trying to get into heaven one bowl of pasta at a time.
You Want Pasta, You’re Catholic, and It’s Friday… You Know the Drill
It’s Friday. You’re hungry. And meat is off the menu. You want to honor the tradition, but if you eat one more plain tuna sandwich, you’re going to start questioning your life choices—and maybe even your denomination.
Enter: Creamy Tomato Basil Pasta. It’s comforting, it’s meat-free, and it tastes like something a sweet Italian nun would serve you after confession. It’s got that rich, velvety sauce, plenty of garlic (because we’re not kissing anyone today), and enough basil to make you feel kind of holy.
Why This Recipe Is Basically a Blessing
Meatless, not joyless. This pasta is creamy, tomatoey, and loaded with flavor—not penance on a plate.
It’s fast. Like, you could make it between your third Hail Mary and the start of evening Mass.
No fancy nonsense. No weird ingredients, no impossible steps, and zero chance of a culinary mortal sin.
Plus, it’s the kind of meal that tastes way more indulgent than it actually is. (Forgive us, for we have fooled your taste buds.)
Ingredients You’ll Need
- 12 oz pasta (spaghetti, penne, angel hair—whatever your guardian angel whispers to you)
- 2 tbsp olive oil
- 4 cloves garlic, minced (Catholic bonus points if your grandma taught you to smash it first)
- 1 can (28 oz) crushed tomatoes
- ½ tsp red pepper flakes (optional but highly recommended—adds that “Holy Spirit” kick)
- Salt and black pepper to taste
- ½ cup heavy cream or half-and-half (or use full-fat coconut milk if you’re vegan and ambitious)
- ½ cup grated Parmesan or pecorino (or nutritional yeast if you’re vegan and brave)
- ½ cup fresh basil leaves, chopped or torn (don’t skimp—this is the altar cloth of herbs)
Optional:
- A splash of pasta water for creaminess
- A glass of wine—for the sauce or your soul
Step-by-Step Instructions
- Boil your pasta. Salt the water like it’s holy. Cook your pasta till it’s al dente (aka: tender but still has a tiny bit of bite). Reserve about ½ cup of the water before draining—it’s liquid gold for the sauce.
- In a big skillet, heat the olive oil over medium. Add the garlic and sauté for 30 seconds to a minute, just until fragrant (aka: your kitchen smells like a Neapolitan cathedral).
- Pour in the crushed tomatoes, stir in the red pepper flakes, and season with salt and pepper. Simmer for about 10 minutes, letting the sauce reduce and deepen in flavor.
- Stir in the cream and grated cheese until smooth and heavenly. Taste it. Adjust seasoning as needed.
- Add a splash of reserved pasta water if you want it silkier. Stir in most of the basil—save a little for a dramatic sprinkle on top.
- Toss the drained pasta right into the skillet with the sauce. Coat every blessed strand. Let it simmer together for 2–3 minutes so the noodles soak up the holy goodness.
- Dish it up. Top with extra basil, more cheese, and maybe a drizzle of olive oil if you’re feeling extra anointed. Serve it with a chunk of bread and a side of inner peace.
Alternatives & Substitutions
No cream? Use Greek yogurt or cashew cream. Just be sure it’s not too tangy, or you’ll enter Purgatory for pasta.
Vegan? Skip the cheese, use coconut milk, and sprinkle on nutritional yeast. It’s not exactly traditional, but hey, the Lord works in mysterious ways.
Gluten-free? Use your favorite GF pasta. There are miracles in every aisle these days.
Want protein? Add sautéed mushrooms or white beans. They won’t break the Friday rule, and they make it heartier than a 9am rosary.
Final Thoughts
So there you have it. A meatless pasta recipe that doesn’t feel like you’re being punished. Whether you’re observing Lent, honoring a centuries-old tradition, or just want a dish that comforts your soul without needing a confessional afterward—this one’s a winner.
Now light a candle, pour a glass of wine, and enjoy your little bowl of Catholic comfort. And if anyone asks, yes—this totally counts as keeping the faith.
✝️🍝 Go forth and carb in peace.