This easy one pot creamy tomato pasta is everything I want in a cozy weeknight dinner—simple, flavorful, and on the table in under 30 minutes. With just one pot and a handful of pantry staples, I get a perfectly creamy, cheesy, and satisfying dish that tastes like comfort in a bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil or butter
3 cloves garlic, minced
1 small onion, finely chopped
2 cups vegetable or chicken broth
1 (15 oz / 400g) can crushed tomatoes or tomato sauce
½ cup heavy cream or half-and-half
8 oz (225g) uncooked pasta (penne, rotini, or spaghetti)
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and black pepper, to taste
¼ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
Fresh basil, for garnish
Directions
I start by heating olive oil in a large skillet or pot over medium heat. I add the chopped onion and minced garlic, cooking for about 2 to 3 minutes until they’re soft and fragrant.
Next, I stir in the broth, crushed tomatoes, cream, dried herbs, salt, pepper, and red pepper flakes. I give it a good mix so everything combines well.
I add the uncooked pasta straight into the pot, making sure it’s mostly submerged in the sauce. Then I bring everything to a boil.
I reduce the heat to medium-low and let it simmer for about 10 to 12 minutes, stirring now and then, until the pasta is tender and the sauce is nice and thick.
Once it’s done, I stir in the Parmesan cheese until everything is creamy and smooth. I adjust the seasoning to taste.
I finish it off with fresh basil and maybe an extra sprinkle of cheese before serving hot.
Servings and timing
This recipe serves 4 people.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Variations
I like adding cooked chicken, shrimp, or sautéed spinach when I want a boost of protein or greens.
For extra richness, I sometimes stir in a tablespoon of cream cheese just before serving.
When I want to keep it vegan, I swap the cream for full-fat coconut milk and use nutritional yeast instead of Parmesan.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or milk to bring back the creamy texture. I usually reheat it on the stovetop over low heat or in the microwave, stirring halfway through.
FAQs
How can I make this pasta dairy-free?
I use full-fat coconut milk instead of cream and replace Parmesan with nutritional yeast or a dairy-free cheese alternative. It’s still creamy and satisfying.
Can I use fresh tomatoes instead of canned?
Yes, I can use fresh tomatoes—about 4–5 medium ones, chopped. I sauté them a bit longer with the onions and garlic so they break down before adding the liquids.
What kind of pasta works best?
I usually use penne, rotini, or spaghetti, but most short pastas will work. I just adjust the cooking time depending on the pasta shape and thickness.
Is this recipe freezer-friendly?
It’s best fresh or refrigerated. Cream-based sauces don’t always freeze well, as they can separate when thawed. I recommend enjoying it within a few days for the best texture.
Can I make it spicier?
Definitely. I add more red pepper flakes or even a dash of hot sauce if I want some heat.
Conclusion
This one pot creamy tomato pasta is my go-to when I want something hearty, simple, and delicious without spending hours in the kitchen. It’s perfect for busy weeknights and totally adaptable to what I have on hand. Whether I keep it vegetarian or bulk it up with protein, it’s always a comforting win.
Recipe:
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Easy One Pot Creamy Tomato Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This easy one pot creamy tomato pasta is a quick, comforting, and flavorful dish made with pantry staples. Ready in under 30 minutes, it’s creamy, cheesy, and perfect for busy weeknights with minimal cleanup.
Ingredients
1 tablespoon olive oil or butter
3 cloves garlic, minced
1 small onion, finely chopped
2 cups vegetable or chicken broth
1 (15 oz / 400g) can crushed tomatoes or tomato sauce
½ cup heavy cream or half-and-half
8 oz (225g) uncooked pasta (penne, rotini, or spaghetti)
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and black pepper, to taste
¼ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
Fresh basil, for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes until softened and fragrant.
- Stir in the broth, crushed tomatoes, cream, dried basil, oregano, salt, black pepper, and red pepper flakes. Mix well.
- Add the uncooked pasta to the pot, ensuring it is mostly submerged in the sauce.
- Bring to a boil, then reduce heat to medium-low. Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Stir in the Parmesan cheese until melted and the sauce is creamy. Adjust seasoning as needed.
- Garnish with fresh basil and additional cheese if desired. Serve hot.
Notes
Add cooked chicken, shrimp, or sautéed spinach for extra protein or greens.
For added richness, stir in a tablespoon of cream cheese before serving.
To make it vegan, use full-fat coconut milk and replace Parmesan with nutritional yeast.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of broth or milk on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg
