There’s something truly comforting about a bowl of creamy pasta—especially when it’s made with just one pot. This One-Pot Creamy Tomato Pasta has become my go-to weeknight meal, and I’m sure it will become yours too. With the perfect balance of rich, velvety sauce and tender pasta, this dish is everything you crave in a simple yet indulgent meal.
What I love most about this recipe is how effortlessly it comes together. You don’t need to worry about multiple pots or complicated steps. Everything cooks in one pot, saving you time and minimizing cleanup—perfect for busy evenings.
Plus, the creamy tomato sauce is packed with flavor, thanks to a blend of garlic, fresh tomatoes, and just the right amount of cream. The result? A comforting, satisfying meal that tastes like you’ve been in the kitchen for hours, but really, it only takes 30 minutes.
This dish is not only easy to make, but it’s also a crowd-pleaser. Whether you’re cooking for yourself, a family dinner, or a group of friends, it always gets rave reviews. And the best part? It’s endlessly customizable. Throw in some veggies, swap the pasta for a gluten-free version, or add a protein to suit your taste.
Try it out, and let me know how you made it your own! I love hearing your variations.
What Makes This Recipe Special?
- One-pot wonder: The simplicity of cooking everything in one pot is a game-changer for busy days.
- Rich and creamy: The smooth tomato sauce combined with pasta creates a satisfying, indulgent dish without being overly heavy.
- Endlessly customizable: Add your favorite vegetables, or make it extra cheesy with a sprinkle of Parmesan on top.
- Quick and easy: Ready in about 30 minutes—perfect for hectic weeknights!
- Tastes like it’s from a fancy restaurant: Despite its simplicity, this dish tastes like it’s been simmering for hours.
One-Pot Creamy Tomato Pasta Recipe
Equipment
- Measuring cups and spoons
- Large pot/pan
- stirring spoon
- Serving bowls
- Cutting board
- Knife
Ingredients
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- ½ cup fresh-cut basil plus more for topping
- ½ tsp sea salt, more to taste
- ½ cup dry white wine (optional)
- Fresh cracked pepper to taste
- 1 can of crushed tomatoes, fire-roasted or regular
- ½ tsp red chili flakes
- 3 cups vegetable broth, low sodium if preferred
- 1 tsp dried oregano
- ½ cup finely diced onion
- ⅓ cup non-dairy cream cheese
- 1½ tbsp olive oil
- 12 oz dry penne pasta
Instructions
- Heat oil in a large pot over medium heat.
- Sauté onion until translucent (2-3 minutes), then add garlic and cook until fragrant (30-60 seconds).
- Stir in tomato paste, crushed red pepper, and oregano, cooking for 30-60 seconds.
- Pour in wine and cook until reduced (1-2 minutes).
- Add tomatoes, vegetable broth, pasta, salt, and pepper, stirring well.
- Cover and bring to a boil, then lower the heat to a simmer, stirring occasionally to avoid sticking.
- Cook for 12-15 minutes until the pasta is al dente.
- Remove from heat, stir in vegan cream cheese until melted, then fold in fresh basil.
- Taste and adjust seasoning as needed. Serve with fresh basil and vegan parmesan.
Notes
- The wine is optional but adds depth to the flavor. Feel free to substitute with vegetable broth.
| Nutrition | Value |
| Calories | 468kcal |
| Carbohydrates | 68g |
| Fat | 12g |
| Protein | 17g |
Variations That Will Help You Customize Your Dish!
- Add Vegetables: You can toss in extra veggies like spinach, zucchini, mushrooms, or bell peppers for added nutrition and flavor. Add them after sautéing the onion and garlic for a tender texture.
- Protein Boost: Add plant-based protein such as chickpeas, lentils, or vegan sausage to make the dish more filling. Stir them in along with the tomatoes and broth.
- Herb Variations: While basil and oregano are classic, try adding thyme, rosemary, or Italian seasoning for a different aromatic twist.
- Spicy Kick: If you love spice, increase the amount of crushed red pepper flakes or add a diced fresh chili to the sautéed garlic.
- Noodles Swap: Switch out the traditional pasta for gluten-free pasta, zucchini noodles, or even spaghetti squash for a lighter version.
