Tomato Cream Pesto Pasta

Tomato Cream Pesto Pasta

Five ingredients are all you need to have this tomato cream pesto pasta ready in just 15 minutes! Enjoy your quick Italian dinner.

Prep Time



Total Time






ounces uncooked vermicelli
can (14 1/2 ounces) diced tomatoes, undrained
teaspoon dried basil leaves
cup evaporated milk
cup basil pesto
  1. Cook and drain vermicelli as directed on package. Mix tomatoes and basil in 2-quart saucepan. Cook over medium-high heat 6 to 8 minutes, stirring occasionally, until most of the liquid has evaporated; reduce heat to low. Stir in milk. Cook 1 minute, stirring occasionally.
  2. Toss vermicelli and pesto until well coated. Spoon tomato sauce over vermicelli mixture.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make It Your Way
Looking for an easy way to dress up this dish? Stir chopped artichoke hearts, sliced ripe olives or roasted red bell peppers into the tomato sauce mixture.
Success Tip
The old way of testing pasta is to throw it against the wall - if it sticks, it's done! However, we don't recommend this approach. One simple bite will tell you if it's al dente.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 4g,),
  • Cholesterol 5mg;
  • Sodium 380mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 4g,
  • Protein 12g;
*Percent Daily Values are based on a 2,000 calorie diet.