Description
This Creamy Tomato Basil One-Pot Pasta is a quick, comforting dish made with simple ingredients in just one pan. Rich with crushed tomatoes, aromatic garlic and onion, and finished with fresh basil and Parmesan, it’s the perfect weeknight dinner with minimal cleanup!
Ingredients
Base Ingredients:
-
12 oz (340g) pasta (penne, fettuccine, or spaghetti)
-
1 tbsp olive oil
-
3 cloves garlic, minced
-
1 small onion, finely chopped
-
1 can (14 oz / 400g) crushed tomatoes
-
3 cups vegetable or chicken broth (or water)
-
1 tsp salt (adjust to taste)
-
1/2 tsp black pepper
-
1/2 tsp red pepper flakes (optional)
-
1 tsp Italian seasoning
Creamy Addition:
-
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
-
1/2 cup grated Parmesan cheese (plus more for garnish)
-
1 tbsp butter (optional, for extra richness)
Fresh Flavor Boost:
-
1/2 cup fresh basil leaves, roughly chopped
Instructions
-
Sauté the aromatics:
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds more until fragrant. -
Add pasta and liquids:
Stir in crushed tomatoes, broth, salt, pepper, red pepper flakes, and Italian seasoning. Add uncooked pasta directly to the pot. -
Cook the pasta:
Bring to a gentle boil. Reduce heat and simmer uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed (10–12 minutes). -
Make it creamy:
Stir in the heavy cream, Parmesan, and optional butter. Let cook 2–3 more minutes until sauce is creamy and thickened. -
Add fresh basil:
Remove from heat and stir in chopped basil. Taste and adjust seasoning as needed. -
Serve:
Garnish with extra Parmesan and basil. Serve warm and enjoy!
Notes
-
Add protein: Cooked chicken, shrimp, or sausage makes it heartier.
-
Cheesy twist: Mix in shredded mozzarella for a melty upgrade.
-
Make it vegan: Use coconut milk and nutritional yeast instead of cream and Parmesan.
-
Boost with veggies: Add mushrooms, spinach, or bell peppers.
