This Easy One Pot Creamy Tomato Pasta is the perfect weeknight dinner—quick, flavorful, and made with just one pot! Tender pasta simmers in a creamy tomato sauce infused with garlic, herbs, and a hint of cheese for that cozy, comforting bite. Minimal cleanup, maximum flavor, and ready in under 30 minutes!
🧾 Ingredients (Serves 4)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 cups (475 ml) vegetable broth (or water)
- ½ cup (120 ml) heavy cream or full-fat coconut milk
- 225 g (8 oz) penne or any short pasta
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ cup (25 g) grated Parmesan cheese (plus more for serving)
- Fresh basil or parsley, for garnish
👩🍳 Instructions
- Sauté aromatics:
In a large pot or deep skillet, heat olive oil over medium heat. Add garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant. - Add seasonings and tomatoes:
Stir in dried basil, oregano, and crushed tomatoes. Cook for 1–2 minutes. - Add broth and pasta:
Pour in vegetable broth and stir in uncooked pasta. Bring to a boil, then reduce heat to medium-low and simmer for 10–12 minutes, stirring occasionally to prevent sticking. - Make it creamy:
Once the pasta is al dente and most of the liquid is absorbed, stir in the heavy cream. Let simmer for another 2–3 minutes to thicken. - Finish with cheese:
Stir in Parmesan cheese. Season with salt and pepper to taste. - Serve:
Spoon into bowls and top with more cheese and fresh basil or parsley if desired.
💡 Tips
- Stir often while simmering to prevent the pasta from sticking to the bottom.
- Use short pasta shapes like penne, fusilli, or rotini for best results.
- Add a splash of pasta water if the sauce becomes too thick.
- To keep this dish vegetarian, make sure your Parmesan is rennet-free.
🔁 Variations & Substitutions
- Use whole wheat or gluten-free pasta for dietary needs.
- Add baby spinach, cherry tomatoes, or mushrooms for extra veggies.
- Swap heavy cream for plant-based cream or Greek yogurt for a lighter option.
- Stir in cooked chicken, shrimp, or white beans for added protein.
❓ FAQs
Can I use fresh tomatoes instead of canned?
Yes, but they’ll need to cook down longer. Use about 2½ cups chopped ripe tomatoes.
What if my pasta isn’t done but the sauce is thick?
Just add a splash of water or broth and continue cooking until the pasta is tender.
Can I make this vegan?
Absolutely—use coconut milk or vegan cream and omit or replace the cheese with a vegan alternative.
Does this dish reheat well?
Yes, it reheats beautifully. Add a splash of broth or milk to loosen the sauce when reheating.
🍽️ Serving Suggestions
- Serve with a side of garlic bread or toasted sourdough
- Add a simple green salad with lemon vinaigrette
- Pair with roasted vegetables like zucchini or asparagus
- Top with crushed red pepper flakes for extra heat
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