Description
A simple recipe for creamy tomato pasta cooked entirely in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces pasta (penne or rotini work well)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the diced tomatoes (with juice), vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
- Bring the mixture to a boil.
- Add the dry pasta to the pot and stir well.
- Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is cooked through and most of the liquid is absorbed.
- Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- Serve immediately.
Notes
- If the sauce seems too thick, add a splash of extra broth or water until you reach your desired consistency.
- You can add a handful of fresh spinach during the last two minutes of cooking for extra greens.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 70
- Fiber: 4
- Protein: 20
- Cholesterol: 45
Keywords: one pot pasta, creamy tomato, easy dinner, quick pasta, vegetarian meal