There’s something absolutely magical about twirling a forkful of silky pasta coated in a luscious, creamy tomato basil sauce. This Creamy Tomato Basil Pasta is the kind of recipe that feels fancy enough for date night but easy enough for a busy weeknight dinner. It’s comfort food at its finest—rich, flavorful, and satisfying in every single bite.
What makes this dish so special is how it transforms simple pantry ingredients into something that tastes like it came straight from an Italian trattoria. The combination of sweet tomatoes, fragrant basil, and velvety cream creates a sauce that’s both bright and indulgent. Whether you’re cooking for your family, entertaining friends, or just treating yourself to something delicious, this creamy tomato basil pasta delivers every single time.
It’s perfect for those evenings when you want something impressive but don’t have hours to spend in the kitchen. In just 30 minutes, you’ll have a restaurant-quality meal that’ll have everyone asking for seconds. Serve it as a main course for dinner, bring it to a potluck, or make it for Sunday meal prep—this versatile pasta dish fits any occasion beautifully.
History / Background
The marriage of tomatoes, basil, and pasta is deeply rooted in Italian culinary tradition, particularly in Southern Italy where these ingredients grow abundantly in the Mediterranean climate. While classic Italian pasta al pomodoro (pasta with tomato sauce) has existed for centuries, the creamy variation we know and love today is actually a more modern adaptation that gained popularity in Italian-American cuisine during the mid-20th century.
Traditional Italian cooking didn’t originally combine cream with tomato sauces—that was considered somewhat unconventional. However, as Italian immigrants adapted their recipes in America, they began incorporating cream to appeal to American palates that favored richer, more indulgent flavors. This fusion created what we now call “Italian-American” cuisine, and creamy tomato pasta became one of its signature dishes.
The classic pairing of tomatoes and basil has its own beautiful story. In Italy, this combination is so revered that it represents the colors of the Italian flag—red tomatoes, green basil, and white mozzarella. The Italians call this combination “Caprese,” and it’s celebrated in countless dishes from salads to pizzas to pasta.
Today, creamy tomato basil pasta has become a beloved staple in home kitchens across America and beyond. It represents the perfect balance between traditional Italian flavors and modern comfort food sensibilities. The dish has evolved with countless variations—some adding vodka (hello, penne alla vodka!), others incorporating vegetables or proteins—but the basic combination of cream, tomatoes, and basil remains timelessly delicious.
Why You’ll Love This Recipe
This isn’t just another pasta recipe—it’s the creamy tomato basil pasta that’ll become your go-to comfort meal. The sauce is incredibly smooth and luxurious, coating every strand of pasta in tomato-basil perfection. It tastes like you spent hours simmering sauce on the stove, but the reality? You’ll be sitting down to dinner in half an hour.
Here’s what makes this recipe absolutely irresistible:
- Ready in 30 minutes – Perfect for busy weeknights when you need dinner fast but don’t want to sacrifice flavor
- Restaurant-quality results – Tastes like a $20 pasta dish from your favorite Italian restaurant, but costs just a few dollars to make
- Simple ingredients – Uses pantry staples you probably already have on hand
- One-pot friendly – Minimal cleanup means more time enjoying your meal and less time at the sink
- Kid-approved – The creamy, mild flavor appeals to even the pickiest eaters (no more dinner table battles!)
- Easily customizable – Add protein, veggies, or spice it up however you like
- Budget-friendly – Feeds a family of four for under $10
- Impressive presentation – Looks beautiful enough to serve to guests
- Leftover-friendly – Tastes just as good the next day (maybe even better!)
- Perfect base recipe – Master this, and you’ve got endless variations at your fingertips
Ingredient Notes
Let’s talk about what goes into making this incredibly delicious creamy tomato basil pasta. Each ingredient plays an important role in creating that perfect balance of flavors.
Pasta: I recommend using penne, rigatoni, or fettuccine for this recipe. The tube-shaped pastas like penne and rigatoni have ridges that grab onto the creamy sauce beautifully, while fettuccine provides that classic Italian elegance. You can absolutely use whatever pasta shape you have on hand—spaghetti, linguine, or farfalle all work wonderfully. For a healthier option, whole wheat pasta or chickpea pasta are excellent substitutes.
Canned Crushed Tomatoes: The foundation of our sauce! I prefer crushed tomatoes over diced because they create a smoother, more cohesive sauce. San Marzano tomatoes are the gold standard if you want to splurge—they’re sweeter and less acidic. If you only have diced tomatoes, just blend them for a few seconds before adding to the pan.
Heavy Cream: This is what transforms a simple tomato sauce into something luxuriously creamy. Heavy cream (also called heavy whipping cream) has a high fat content that won’t curdle when heated, creating that silky smooth texture. For a lighter version, you can substitute half-and-half or even full-fat coconut cream for a dairy-free option.
Fresh Basil: The star herb of this dish! Fresh basil has a sweet, slightly peppery flavor that complements tomatoes perfectly. Don’t skip the fresh stuff here—dried basil just won’t give you the same aromatic punch. If you’re in a pinch, you could use baby spinach for color and nutrition, though the flavor will be different.
Garlic: Because what’s Italian cooking without garlic? Fresh minced garlic provides a pungent, aromatic base that elevates the entire sauce. Use 3-4 cloves for noticeable garlic flavor, or adjust according to your preference.
Olive Oil: Extra virgin olive oil adds richness and authentic Italian flavor. It’s used to sauté the garlic and helps create the sauce base.
Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty depth that makes the sauce even more irresistible. Always grate your own from a block—the pre-grated stuff in the green can doesn’t melt as smoothly and lacks that authentic Parmesan flavor.
Salt and Black Pepper: Essential for bringing all the flavors together. The salt enhances the sweetness of the tomatoes, while black pepper adds a subtle kick.
Red Pepper Flakes (optional): Just a pinch adds a gentle heat that balances the richness of the cream. Completely optional, but highly recommended if you like a little kick!
Sugar (optional): A teaspoon of sugar can help balance the acidity of the tomatoes, especially if your tomatoes are particularly tart. Taste your sauce before adding—you might not need it at all.
Equipment Needed
You won’t need any fancy equipment to make this creamy tomato basil pasta—just a few basic kitchen tools:
- Large pot – For boiling the pasta (at least 6-quart capacity)
- Large skillet or sauté pan – A 12-inch skillet with high sides works perfectly for making the sauce and tossing everything together
- Colander – For draining the cooked pasta
- Wooden spoon or silicone spatula – For stirring the sauce
- Chef’s knife and cutting board – For chopping garlic and basil
- Measuring cups and spoons – For accurate measurements
- Grater or microplane – For grating fresh Parmesan cheese
- Garlic press (optional) – Makes mincing garlic even easier
- Pasta serving bowls – For serving up your beautiful creation
Creamy Tomato Basil Pasta Recipe
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
This Creamy Tomato Basil Pasta features tender pasta tossed in a rich, velvety tomato cream sauce with fresh basil and Parmesan cheese. Ready in just 30 minutes, it’s restaurant-quality comfort food made easy in your own kitchen.
Ingredients
- 1 pound pasta (penne, rigatoni, or fettuccine)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
- 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional, if tomatoes are acidic)
- Reserved pasta water (about 1 cup)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
- Sauté the garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
- Build the tomato sauce: Pour the crushed tomatoes into the skillet with the garlic. Stir to combine and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
- Add the cream: Reduce heat to medium-low. Slowly pour in the heavy cream, stirring constantly to combine. Let the sauce simmer gently for 3-4 minutes until it thickens to a creamy consistency. The sauce should coat the back of a spoon.
- Season the sauce: Stir in the chopped fresh basil, grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Taste and adjust seasonings. If the sauce tastes too acidic, add the sugar and stir until dissolved.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the creamy tomato sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
- Finish and serve: Remove from heat. Taste and adjust salt and pepper if needed. Serve immediately in bowls, garnished with extra fresh basil and a generous sprinkle of Parmesan cheese.
Notes
- Pasta water is liquid gold: The starchy pasta water helps the sauce cling to the pasta better and creates a silkier texture. Don’t skip reserving it!
- Don’t overcook the garlic: Burnt garlic tastes bitter and will ruin your sauce. If your garlic starts to brown, reduce the heat immediately.
- Fresh basil timing matters: Add most of the basil to the sauce near the end of cooking to preserve its bright flavor, and save some for garnish.
- Customize your protein: This recipe is vegetarian, but you can easily add grilled chicken, shrimp, Italian sausage, or crispy bacon.
- Make it dairy-free: Substitute coconut cream for heavy cream and use nutritional yeast instead of Parmesan for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 485
- Sugar: 7g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 52mg
Nutrition information is approximate and based on 6 servings. Values may vary depending on specific ingredients used.
Tips & Variations
One of the best things about this creamy tomato basil pasta is how easily you can customize it to suit your tastes, dietary needs, or what you have in your kitchen. Here are some delicious ways to mix things up:
Add Protein:
- Toss in grilled chicken breast, sliced and seasoned
- Add cooked shrimp for a luxurious seafood twist
- Brown Italian sausage and add it to the sauce for a heartier meal
- Crispy bacon or pancetta adds smoky richness
- For plant-based protein, add white beans or chickpeas
Vegetable Additions:
- Sautéed mushrooms bring an earthy, meaty texture
- Baby spinach wilted into the sauce adds nutrition and color
- Sun-dried tomatoes provide concentrated tomato flavor
- Roasted red peppers add sweetness and depth
- Cherry tomatoes halved and added at the end burst with fresh flavor
- Zucchini or summer squash diced and sautéed with the garlic
Make It Spicy:
- Increase red pepper flakes to 1/2 teaspoon for more heat
- Add a splash of hot sauce or a diced jalapeño
- Use spicy Italian sausage instead of regular
- Finish with a drizzle of chili oil
Lighter Version:
- Use half-and-half or whole milk instead of heavy cream (add 1 tablespoon of flour to help thicken)
- Try Greek yogurt stirred in at the end (remove from heat first to prevent curdling)
- Use cashew cream for a dairy-free lighter option
- Reduce the amount of cream to 1/2 cup and increase tomatoes
Cheese Variations:
- Add fresh mozzarella pearls just before serving
- Use Pecorino Romano instead of Parmesan for a sharper flavor
- Stir in cream cheese for extra creaminess
- Top with burrata for an ultra-indulgent finish
Herb Twists:
- Add fresh oregano along with the basil
- Finish with fresh thyme leaves
- Try arugula instead of basil for a peppery kick
- Add chopped fresh parsley for brightness
Pro Chef Tips
Want to take your creamy tomato basil pasta from delicious to absolutely extraordinary? Here are some professional techniques that’ll elevate your dish:
Salt your pasta water generously: Your pasta water should taste like the sea. This is your only opportunity to season the pasta itself from the inside out. Use about 1-2 tablespoons of salt per pound of pasta.
Save more pasta water than you think you need: The starchy pasta water is a chef’s secret weapon. It helps emulsify the sauce, making it glossy and helping it cling to the pasta. Always save at least a cup, even if you don’t think you’ll use it all.
Toast your garlic properly: When sautéing garlic, you want it to turn golden and fragrant, not brown. The sweet spot is 30-60 seconds over medium heat. If it starts browning too quickly, add the tomatoes immediately to stop the cooking.
Undercook your pasta slightly: Drain your pasta when it’s just shy of al dente—about 1-2 minutes before the package directions suggest. It will continue cooking when you toss it with the hot sauce, and you want to avoid mushy pasta.
Emulsify like a pro: When combining the pasta and sauce, add a splash of pasta water and toss vigorously over medium heat for 1-2 minutes. This creates a creamy, cohesive sauce that clings to every noodle rather than pooling at the bottom of the bowl.
Finish with cold butter: For restaurant-quality shine and richness, add 1-2 tablespoons of cold butter to the finished dish and toss until melted. This technique, called “mounting” the sauce, adds a silky texture and glossy appearance.
Use San Marzano tomatoes when possible: These Italian tomatoes are less acidic and naturally sweeter than regular canned tomatoes. They’re worth the extra dollar or two for superior flavor.
Layer your basil: Add half the basil while cooking the sauce for infused flavor, and reserve half for the finish. Fresh basil added at the end provides that bright, aromatic punch.
Taste and adjust constantly: Professional chefs taste their food multiple times during cooking. Season in layers—add salt early in the cooking process and adjust again at the end. This builds depth of flavor.
Serve immediately: Creamy pasta sauces are best enjoyed right away while the sauce is at its silkiest. The longer it sits, the more the pasta will absorb the sauce.
Common Mistakes to Avoid
Even with a simple recipe like this, there are a few common pitfalls that can turn your creamy tomato basil pasta from amazing to just okay. Here’s what to watch out for:
Not using enough pasta water: The single biggest mistake home cooks make is draining the pasta and not saving any cooking water. This starchy water is essential for creating a sauce that clings to the pasta properly. Always reserve at least a cup before draining.
Adding cream to a too-hot sauce: If your tomato sauce is boiling vigorously when you add the cream, it can cause the cream to curdle or separate. Always reduce the heat to medium-low before adding cream, and stir constantly as you pour it in.
Using pre-grated Parmesan cheese: The pre-grated stuff contains anti-caking agents that prevent it from melting smoothly into your sauce. Always grate your own from a block for the creamiest, most flavorful results.
Overcooking the pasta: Mushy pasta ruins the dish. Set your timer for 1-2 minutes less than the package directions, then taste test. The pasta should have a slight bite (al dente) since it will continue cooking when tossed with the hot sauce.
Burning the garlic: This is an easy mistake that gives your entire sauce a bitter, acrid flavor. Garlic goes from perfect to burnt in mere seconds, so stay at the stove and remove the pan from heat or add the tomatoes immediately if you see it starting to brown.
Not seasoning enough: Pasta needs a lot of seasoning! Don’t be shy with the salt—taste as you go and adjust. Under-seasoned pasta is bland and disappointing, no matter how good your sauce is.
Rinsing the pasta after cooking: Never rinse pasta that you’re serving with sauce. Rinsing removes the starch that helps the sauce adhere. Only rinse pasta if you’re making a cold pasta salad.
Storage & Meal Prep
One of the best things about this creamy tomato basil pasta is that it makes fantastic leftovers. Here’s everything you need to know about storing and reheating:
Refrigerator Storage: Allow the pasta to cool to room temperature (but don’t leave it out longer than 2 hours for food safety). Transfer to an airtight container and refrigerate for up to 4 days. The sauce will thicken as it sits—this is completely normal and easily fixed when reheating.
Reheating Instructions: The microwave works in a pinch, but stovetop reheating gives you the best texture. Place the pasta in a skillet over medium-low heat. Add 2-4 tablespoons of water, cream, or milk and stir gently until heated through and the sauce loosens up. This usually takes 5-7 minutes. For microwave reheating, add a splash of liquid, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each.
Leftover Transformations: Don’t just reheat—get creative! Use leftover creamy tomato basil pasta as a base for baked pasta (top with mozzarella and bake at 350°F for 20 minutes), stuff it into bell peppers, use it as a filling for a frittata, or spread it in a baking dish, top with breadcrumbs and cheese, and bake for a pasta casserole.
Meal Prep Tips: If you’re making this for weekly meal prep, slightly undercook the pasta by 2-3 minutes. Store the pasta and sauce separately in airtight containers if possible—this prevents the pasta from absorbing all the sauce. When ready to eat, combine and reheat with a splash of cream or pasta water. Portion into individual containers for easy grab-and-go lunches.
Make-Ahead & Freezer Notes
Planning ahead? This recipe has several make-ahead options that’ll save you time on busy nights.
Make-Ahead Sauce: The tomato cream sauce can be made up to 3 days in advance. Prepare the sauce through step 5 (before adding the pasta), let it cool completely, and store in an airtight container in the refrigerator. When ready to serve, cook fresh pasta, reheat the sauce gently over medium-low heat, and combine. This method actually gives the flavors time to develop even more!
Freezing the Sauce: Here’s a great tip: you can freeze the tomato cream sauce, but I recommend freezing it BEFORE adding the cream. Cream-based sauces can separate when frozen and thawed. Instead, make the tomato sauce base (through step 3), cool completely, and freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, reheat, then add the cream when you’re ready to serve.
Freezing Completed Pasta: Honestly, I don’t recommend freezing the finished pasta dish. Pasta texture suffers in the freezer and becomes mushy when reheated. If you must freeze it, slightly undercook the pasta, toss with the sauce, and freeze in individual portions for up to 2 months. Be aware that the texture won’t be quite as good as fresh.
Best Thawing and Reheating Method: For frozen sauce, thaw overnight in the refrigerator. Reheat gently in a saucepan over medium-low heat, stirring occasionally. Once heated through, stir in the cream and proceed with the recipe. For frozen complete pasta dishes, thaw overnight in the fridge, then reheat in a covered baking dish at 350°F for 25-30 minutes, or until heated through.
Quick Prep Strategy: Here’s my favorite time-saving approach: On Sunday, make a double batch of the tomato cream sauce and freeze half for a future meal. Store the other half in the fridge for this week. When Tuesday rolls around and you need dinner fast, just cook fresh pasta, reheat the sauce, and dinner’s ready in 15 minutes!
Serving Suggestions
This creamy tomato basil pasta is absolutely delicious on its own, but pairing it with the right sides and accompaniments takes your meal from good to absolutely memorable. Here are my favorite serving suggestions:
Breads: A crusty bread is essential for soaking up every last drop of that incredible creamy sauce. Serve with warm garlic bread, focaccia, homemade breadsticks, or a simple baguette with butter. For something special, try cheesy garlic bread or bruschetta on the side.
Salads: Balance the richness of the pasta with a fresh, crisp salad. A simple arugula salad with lemon vinaigrette cuts through the cream beautifully. Caesar salad is a classic pairing, or try a Caprese salad to echo the tomato-basil flavors. For something heartier, an Italian chopped salad with olives, pepperoncini, and red wine vinaigrette is perfect.
Vegetables: Roasted vegetables add color and nutrition to your plate. Try roasted asparagus with parmesan, garlic green beans, roasted Brussels sprouts, or sautéed broccolini. For summer, grilled zucchini and bell peppers are wonderful alongside.
Proteins: While this pasta is satisfying on its own, you can make it a more substantial meal by serving it with grilled chicken breast, pan-seared salmon, garlic butter shrimp, or Italian meatballs on the side.
Wine Pairings: For wine lovers, this dish pairs beautifully with a medium-bodied red like Chianti or Sangiovese. If you prefer white, try a Pinot Grigio or unoaked Chardonnay. The acidity in these wines complements the cream and tomato beautifully.
Complete Meal Ideas:
- Italian Night: Serve with garlic bread, Caesar salad, and tiramisu for dessert
- Family Dinner: Pair with garlic knots, a simple green salad, and chocolate gelato
- Date Night: Serve with bruschetta to start, the pasta as the main, and panna cotta for dessert
- Casual Gathering: Make it a pasta bar! Serve the creamy tomato basil pasta with optional add-ins like grilled chicken, sautéed shrimp, extra vegetables, and different cheeses so guests can customize their bowls
FAQs Section
Can I use fresh tomatoes instead of canned? Yes, but canned tomatoes actually work better for this recipe! They’re picked and canned at peak ripeness, so they’re more consistently flavorful than fresh tomatoes, especially out of season. If you want to use fresh, you’ll need about 2 pounds of ripe tomatoes. Blanch them, peel, seed, and crush them before using. Just know that fresh tomatoes have more water content, so you may need to simmer the sauce longer to achieve the right consistency.
Can I make this recipe dairy-free? Absolutely! Substitute the heavy cream with full-fat coconut cream (the thick stuff from a can, not the drinkable kind). Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. The result will be slightly different but still delicious. Cashew cream is another excellent dairy-free option—blend 1 cup raw cashews with 3/4 cup water until silky smooth.
Why is my sauce watery? This usually happens when you haven’t simmered the tomato sauce long enough before adding the cream. Make sure to let the tomato sauce simmer for at least 5-7 minutes to reduce excess moisture and concentrate the flavors. If your sauce is too thin after adding everything, let it simmer (uncovered) for a few more minutes until it thickens. Using crushed tomatoes instead of diced also helps create a thicker sauce.
Can I use dried basil instead of fresh? Fresh basil is really best for this recipe because it provides that bright, aromatic flavor that makes the dish special. Dried basil won’t give you the same result—it’s more earthy and less vibrant. If you absolutely must use dried, use about 1 tablespoon and add it when you add the tomatoes so it has time to rehydrate and release its flavor. But honestly, if you don’t have fresh basil, try baby spinach or fresh parsley instead for better results.
How do I prevent the cream from curdling? The key is controlling your heat. Always reduce the heat to medium-low before adding the cream, and add it slowly while stirring constantly. Don’t let the sauce come to a rolling boil after adding the cream—a gentle simmer is all you need. Using heavy cream (rather than half-and-half or milk) also helps because it has a higher fat content and is less likely to curdle. If you’re adding acid like lemon juice or wine, add it before the cream, not after.
What’s the best pasta shape for this sauce? Penne and rigatoni are my top picks because their tube shape and ridges hold onto the creamy sauce perfectly. Fettuccine gives you that elegant, restaurant-style presentation and twirls beautifully on a fork. Farfalle (bow tie) is fun and catches lots of sauce in its folds. Really, any pasta works—even spaghetti or linguine—so use what you have or what your family prefers!
How can I make this recipe healthier? There are several ways to lighten this dish without sacrificing too much flavor. Use whole wheat or chickpea pasta for more fiber and protein. Replace half the cream with Greek yogurt (add it off heat at the very end to prevent curdling) or use half-and-half instead of heavy cream. Add lots of vegetables like spinach, zucchini, or mushrooms to boost nutrition. You can also reduce the overall amount of pasta and bulk up the dish with added veggies and lean protein like grilled chicken or shrimp.
Conclusion
There you have it—a restaurant-worthy Creamy Tomato Basil Pasta that’s ready in just 30 minutes! This recipe proves that you don’t need hours in the kitchen or a culinary degree to create something absolutely delicious. The combination of sweet tomatoes, fragrant basil, and luxurious cream creates a sauce that’s pure comfort food magic.
What I love most about this dish is its versatility. It’s fancy enough for date night but easy enough for Tuesday dinner. It’s budget-friendly but tastes expensive. It’s simple yet impressive. Whether you’re a beginner cook or a seasoned home chef, this creamy tomato basil pasta is going to become one of your most-requested recipes.
So grab your ingredients, put on your favorite music, and get cooking! Your family is going to love this. And here’s my challenge to you: once you make it, snap a photo and share it! Pin this recipe to your Pinterest boards so you can find it again (trust me, you’ll want to make this on repeat). Leave a comment below and tell me how it turned out—I love hearing about your cooking adventures and any fun variations you tried.
Happy cooking, and may your pasta always be perfectly al dente and your sauce deliciously creamy! 🍝✨
