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Easy One Pot Creamy Tomato Pasta

A creamy, rich tomato sauce clinging to pasta, all simmered together in one pot, perfect for family gatherings or relaxing evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces pasta (any short shape like penne or rotini) Use any short pasta shape that cooks evenly.
  • 14.5 ounces can diced tomatoes
  • 1 cup heavy cream Can substitute with coconut cream for a dairy-free option.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth More can be added if the pasta is too thick.
  • to taste Salt
  • to taste Pepper
  • to serve Parmesan cheese For serving.
  • to garnish Fresh basil For garnish.

Method
 

Preparation
  1. In a large pot, add a bit of olive oil and heat it over medium heat.
  2. Once hot, add the chopped onion and cook for about 3-4 minutes until it's soft and translucent.
  3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking
  1. Pour in the canned diced tomatoes (with their juice), vegetable broth, and pasta.
  2. Season with salt and pepper to taste. Stir everything to combine and bring it to a gentle boil.
  3. Reduce the heat to a simmer and cover the pot. Let it cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of the liquid.
  4. Remove the pot from heat and stir in the heavy cream until well incorporated.
  5. If the pasta seems too thick, add a bit more vegetable broth to reach your desired consistency.
Serving
  1. Dish out the pasta into bowls and top each serving with grated Parmesan cheese and fresh basil.

Notes

If storing leftovers, let them cool completely before transferring to an airtight container. Can be stored in the refrigerator for up to 3 days. Reheat in a pot over medium heat, adding a splash of vegetable broth or water.