Creamy Tomato Sauce with Cream Cheese is a swoon-worthy sauce that is perfect for pasta or zucchini noodles! (I adore it on this Zucchini Ravioli!) Looking for a new topping for chicken? This is one you are going to love. It comes together in less than ten minutes, making this rich and creamy sauce perfect for a weeknight meal.
Cream Cheese Tomato Pasta Sauce Backstory
I have always loved anything rich and creamy.
In my younger years, I counted sour cream as one of my favorite foods.
(And truthfully I still love it.)
Despite my love for all things creamy, I’ve always tended towards using traditional marinara sauces in pasta recipes. (This Slow Cooker Marinara is a go-to favorite.)
The challenge is that as I’ve gotten older, eating a red sauce to late as lead to…unpleasant side effects.
The acid late at night is just too much for me.
I end up awake most of the night regretting my dinner. (And the fact that I ate so close to bedtime. This is something I am working on.)
Luckily I have found that if I cut the acid with a little creaminess, I can still enjoy all of my favorite dishes. And that is where this Cream Cheese Tomato Pasta Sauce comes in.
This Creamy Tomato Pasta Sauce is so rich!
I love that you can adapt it to suit most any kind of diet.
Keto? No problem, use heavy cream.
Want to make this creamy tomato sauce lower fat? Use my quinoa cream and switch out the cream cheese for Neufchatel cheese.
Since this is so rich, it doesn’t take much to really make a pasta dish. (I have a Zucchini Ravioli recipe coming up for you that uses this Creamy Tomato Sauce. It is out of this world – I promise that you won’t miss the pasta.)
I can stretch a single recipe of this to about three or four different dishes. I like to freeze it in mason jars and thaw overnight in the fridge prior to heating and serving.
It is perfect to toss with some pasta or zucchini noodles and spinach for an easy meal.
How to Make Cream Cheese Tomato Sauce
Gather Your Ingredients
Melt the Butter
Melt the butter in a medium saucepan
Cook onion for eight minutes; stir in garlic and cook another 30 seconds
Add Tomato and Seasonings
Add tomatoes and seasonings and bring to a boil.
Reduce to a simmer and cook for five minutes.
Add Cream Cheese
Add cubed cream cheese to the pot. Reduce heat to low and cook, stirring often, until melted.
Remove from heat and stir in cream.
Frequently Asked Questions
Absolutely! Heavy cream makes this sauce richer, but you can substitute milk or half-and-half if you like. Another great option if you are not watching carbs is to use my Quinoa Cream.
Whether or not you put sugar in your tomato sauce is completely up to personal preference! I haven’t used any here because I feel like the cream cheese and cream cuts the acid sufficiently. If you would like to add some, feel free. I like Swerve for a low-carb/sugar-free option.
Variations for This Recipe
- For a touch of heat, add 1/2 teaspoon crushed red pepper.
- For a unique flair, stir in 1 cup of feta cheese with the cream cheese. Add in 1/4 cup tomato paste.
Tips for Making Creamy Tomato Sauce with Cream Cheese
- Make sure you stir almost constantly when you add the cream cheese. A whisk works best to achieve a smooth, creamy sauce.
- Don’t forget to remove your pan from the stove before whisking in the cream.
- This sauce may be made ahead and frozen. I like to freeze it in mason jars. To serve, thaw overnight in the fridge and then reheat.
Tools for Making This:
The following are affiliate links. If you make a purchase through these links I make a small commission at no additional charge to you.
Cream Cheese Tomato Pasta Sauce
Creamy Tomato Sauce with Cream Cheese
- 1/4 cup butter grass-fed or Garlic Ghee
- 1/2 red onion diced
- 2 teaspoons minced garlic
- 14.5 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 8 ounces cream cheese
- 1 cup heavy cream or quinoa cream
- Heat butter in a medium saucepan over medium heat.
- Add onion, and cook for 8 minutes.
- Stir in garlic, and cook for 30 seconds.
- Add tomatoes, oregano, salt, and pepper. Bring to a boil.
- Reduce to a simmer and cook for five minutes.
- Cut cream cheese into small cubes and add to the saucepan.
- Reduce heat to low, and cook until melted stirring often.
- Remove from heat and stir in cream.