One-Pot Creamy Tomato Basil Pasta (Printable Version)
# What You 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)
# Steps to Follow:
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 Notes:
01 -
For a vegan version, use plant-based cream and cheese alternatives.
02 -
Add grilled chicken or shrimp for extra protein.
03 -
Substitute penne with your favorite short pasta.
04 -
Pairs well with a crisp Sauvignon Blanc or sparkling water with lemon.