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Pasta with Skinny Creamy Tomato Sauce

I think this is one of the best pasta with tomato sauce I’ve ever had. I’m serious. This is really good stuff. And the best part is that it’s skinny and you wouldn’t even notice. It’s creamy and cheezy but guess what? There’s absolutely no cream in that sauce. You know me, it love good food and I definitively love to eat. But I also want to watch my weight and eat healthy, so sometimes I need to make a few adjustments to enjoy without guilt.

And the secret ingredient for creamy, light and guiltless meals is…evaporated milk! Sometime, it’s also called unsweetened condensed milk. This is quite an amazing ingredient that can be used in a great variety of recipes.

If you have leftovers, just reheat the pasta with a little -regular- milk.

I’m off to Normandy for a couple of days with my family. Have a wonderful week-end, and see you soon!

Pasta with Skinny Creamy Tomato Sauce


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 2 as main

Serving Size: 2 oz pasta with sauce

Pasta + Sauce
Cal: 382.5 - Protein: 22.3g - Fat: 4g - Carbs: 64.2g - Fiber: 3.1g - Sugar: 20.1g - WW 
Old Points: 7 pts - Points+: 10 pts

Sauce Only
Cal: 152.5 - Protein: 14.52g - Fat: 1.4g - Carbs: 21.2g - Fiber: 1.35g - Sugar: 18.6g - WW Old Points: 3 pts - Points+: 4 pts


  • 4 oz uncooked pasta (I used spaghetti)
  • 1 cup low fat evaporated milk
  • 1/4 tsp cornstarch
  • 1/4 cup double concentrated tomato paste
  • 1/2 tsp dried garlic
  • 1/4 cup shredded reduced fat cheese of your choice


  1. Cook pasta according to package directions.
  2. While pasta is cooking, prepare tomato sauce. In a medium bowl, combine evaporated milk and cornstarch, and whisk. Add tomato paste and garlic, and whisk again.
  3. In a medium saucepan cook tomato mixture on medium heat for about 30 seconds, whisking constantly to avoid sauce to burn. Remove from heat.
  4. When pasta is ready, transfer it to the saucepan along with tomato sauce. Add shredded cheese and mix well. Serve immediately.


The sauce will dry out a bit cooling down. If you have leftovers, add a little milk to make it creamy again.
Use can also use this sauce for zucchini pasta.

posted in All the recipes, Italian Inspired, Main Course, Pasta, Sauce, Side dish, Vegetarian,


  • As A Verb says:

    I’ve been seriously missing & craving pasta since I started going for more healthy choices. I’m stoked that this fits within the healthy & can’t wait to try it out.

    • Marie says:

      Pasta can definitively fit in an healthy diet if you make the right choices regarding the sauce that comes with it. Evaporated milk is the perfect ingredient for that. Plus, beside pasta there are so many ways to use it. It’s a very good healthy alternative when you don’t want to use cream but still want the creamy taste!
      Hope you’ll enjoy the recipe! :)

  • Jessie says:

    I did this today and it was DELI, DELI, DELI!!!
    My husband loved it :)

    Thanks for sharing!

  • Anne says:

    Do you know the calorie count of just the pasta sauce, not with the pasta?
    – Thank you

  • Jo says:

    Hi! I’m wondering if it’s supposed to be 30 minute instead of 30 seconds @ step 3? Thanks!

    • marie says:

      Hi Jo! It is actually 30 seconds. Just enough to heat and thicken the sauce. I hope you’ll like this recipe! :)

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