Description
A simple recipe for creamy tomato pasta cooked entirely in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 12 ounces pasta (penne or rotini work well)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the diced tomatoes (with juice), vegetable broth, oregano, basil, and red pepper flakes if using. Stir to combine.
- Bring the mixture to a boil.
- Add the pasta to the pot and stir well.
- Reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is cooked through and most of the liquid is absorbed.
- Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- Season with salt and pepper to your taste. Serve immediately.
Notes
- For a thicker sauce, cook uncovered for the last few minutes.
- You can substitute half-and-half for heavy cream for a slightly lighter sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 70
- Fiber: 5
- Protein: 25
- Cholesterol: 50
Keywords: one pot pasta, creamy tomato, easy dinner, weeknight meal, vegetarian pasta