Creamy Tomato Basil Pasta

Tortellini topped with a creamy tomato basil sauce. An Olive Garden-worthy pasta dish from scratch without spending hours in the kitchen.
4 Servings Recipe By Pin Print
Creamy Tomato Basil Pasta


  • 2 cups Alfredo Sauce
  • 2 tablespoons Sun-Dried Tomatoes, Julienne
  • 2 tablespoons White Wine
  • 2 cups dice Tomato
  • 2 tablespoons chop Basil, Fresh
  • Make It Now / Serving Day Ingredients

    These ingredients are to be used 1) promptly if you "Make it Now" — to serve immediately, or 2) after freezing if you "Make From Frozen" — for the day you serve and eat it.

  • ⅓ cups Parmesan Cheese, Shredded
  • 18 ounces Tortellini, Refrigerated

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a saucepan, mix together alfredo sauce, sun-dried tomatoes, white wine, fresh tomatoes, and basil. Cook until heated through.
  2. Prepare pasta according to package directions.
  3. Gently stir into tomato basil sauce.
  4. Top with Parmesan cheese.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan, mix together alfredo sauce, sun-dried tomatoes, white wine, fresh tomatoes, and basil. Cook until heated through.
  2. Divide among quart size bags, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat sauce on stovetop.
  3. Cook pasta according to package directions.
  4. Gently stir into tomato basil sauce.
  5. Top with Parmesan cheese.


Join the discussion
  1. I’m trying to plan for the Whole Foods July menu next week, but need to find a good brand of, or substitute for, the tortellini. The only brand I can find ingredients for online is Buitoni (… and all of their tortellini has ingredients that we can’t have (hidden forms of MSG).I suspect no matter what brand, if it is cheese filled, we won’t be able to eat it, because to get a rich cheese flavor almost everyone adds maltodextrin, yeast extract, or other ingredients. Any suggestions for other pasta this would work well with? Maybe I could use some sort of a shell and mix with chicken and cheese? Or even simpler, add some roasted chicken breast into the dish with a plain pasta?

    1. Good job researching ingredients. Who would think there would be so much ick in pasta. I don’t know one off the top of my head, but you could try looking in a store that sells more whole food products (such as Whole Foods or Earth Fare). Or you could substitute with homemade ravioli as suggested above in the post. Here are the links:… and…. Then you know exactly what is in there! Plain pasta would also work well. And I love adding chicken to this dish, especially if you’re using plain pasta.

  2. Thanks, Kim! We react to a bunch of “hidden MSG” ingredients (maltodextrin, yeast extract are two biggies) so reading labels is second nature now. Pasta is almost always safe but things with cheese flavor are usually an issue. But I’ve seen references to Whole Foods (the store) carrying a frozen version, so I’ll look and report back.I suspect plain pasta or making my own are the best options, and I’ll try making my own someday, when I’m not trying to do the whole menu.

  3. My husband is gluten free, so I usually replace the pasta with spaghetti squash. You can roast it beforehand and then just throw it in the pan to heat it up. Even my young kids love it. I also use arrowroot in place of the flour in the sauce for anyone else who is gluten free:)

  4. “Homemade Alfredo sauce” as an ingredient should at least have a link to a recipe, no? At best, steps should be included here.

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