Description

This Easy One Pot Creamy Tomato Pasta is the perfect weeknight comfort meal—rich, creamy, and full of savory tomato flavor, all made in a single pot for effortless cleanup.

Ingredients

Scale

12 ounces pasta (penne, fusilli, or your choice)
1 can (14.5 ounces) diced tomatoes (with juices)
2 cups vegetable broth (or chicken broth)
1 cup heavy cream (or coconut cream for a dairy-free option)
2 tablespoons olive oil
3 cloves garlic (minced)
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil or parsley (for garnish, optional)
Grated Parmesan cheese (for serving, optional)

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Instructions

Sauté the Garlic: In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine. Add Italian seasoning, salt, and pepper. Bring to a gentle boil.
Cook the Pasta: Add pasta and reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Make it Creamy: Lower the heat and stir in the heavy cream. Mix until smooth and creamy. Add a splash of water or broth if sauce is too thick.
Serve and Garnish: Taste and adjust seasoning. Serve hot, garnished with basil or parsley and Parmesan cheese if desired.

Notes

Add vegetables like spinach or cherry tomatoes in the last few minutes of cooking. Boost protein with cooked chicken, shrimp, or chickpeas. For spice, sprinkle in red pepper flakes. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat on stovetop with a splash of broth.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 510
Sugar: 6g
Sodium: 480mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 12g
Cholesterol: 50mg