One-Pot Creamy Tomato Basil Pasta (Printable Version)
Creamy tomato basil pasta cooked in one pot for a fast, flavorful, and easy main course.
# The Ingredients You'll Need:
→ Pasta and Vegetables
01 - 350 g dried penne or spaghetti
02 - 400 g cherry tomatoes, halved
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 60 g fresh basil leaves, roughly chopped
06 - 60 g baby spinach (optional)
→ Liquids and Dairy
07 - 750 ml vegetable broth
08 - 180 ml heavy cream
09 - 60 g grated Parmesan cheese
10 - 2 tbsp olive oil
→ Seasonings
11 - 1 tsp salt, plus more to taste
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp crushed red pepper flakes (optional)
# Step-by-Step Instructions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 1 minute until fragrant.
02 - Add cherry tomatoes and sauté for 3–4 minutes until they start to soften and release juices.
03 - Add dried pasta, vegetable broth, salt, pepper, and red pepper flakes. Stir to combine and bring to a boil.
04 - Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
05 - Stir in heavy cream, Parmesan cheese, and spinach (if using). Cook uncovered for 2–3 minutes until the sauce is creamy and slightly thickened.
06 - Remove from heat and fold in chopped basil. Adjust seasoning if needed.
07 - Serve immediately, garnished with extra Parmesan and basil if desired.
# Additional Tips::
01 -
- Cooks in one pot for fast cleanup
- Perfectly creamy and comforting
- Ready in thirty minutes start to finish
- Full of fresh basil and sweet tomatoes
- Easy to adapt for gluten-free and vegan diets
02 -
- Rich in calcium and protein from cream and Parmesan
- One pot process keeps dishes to a minimum
- Naturally vegetarian with easy swaps for dairy free or gluten free needs
03 -
- Wait to add the basil until right at the end for the brightest flavor
- Always taste for salt at the finish especially if your Parmesan is salty
- Cooking pasta in the broth instead of water makes the sauce more luscious