Creamy Tomato Pasta

This recipe is something my mother used to make. I never saw her use a recipe when she cooked it, but she never created any other recipes, so I have no idea where she got it from. It is a very rich, creamy pasta, and definitely doesn’t need any parmesan cheese. It would also work as a pasta bake. You wouldn’t want to eat it too often, as it is so rich, but it is definitely yummy (even by 14 month old thought so!).


1 medium onion, chopped
1 red or green pepper/capsicum, chopped
500g pasta
1 can condensed tomato soup
1 jar cream cheese spread
300g bacon, chopped
1 tablespoon vegetable oil

Serves: 5-6

1. Cook pasta according to packet instructions and drain.
2. Meanwhile, heat oil in a large frypan over medium heat. Add bacon and onion and cook, stirring occasionally until onion has softened and bacon starts to brown.

3. Turn down heat to low. Add tomato soup and cream cheese spread, and stir to combine. Heat through.
4. Add capsicum and cooked pasta, and stir to combine. Heat through and serve.


  1. My kids would love this and I already have the bacon and onion cooked and in the freezer!

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