Who doesn’t love a meal that’s both delicious and easy to make?
This One Pot Creamy Tomato Basil Pasta is the answer to your weeknight dinner prayers!
It’s quick and easy to make, plus it requires minimal cleanup time – so you can enjoy your meal and spend less time scrubbing pots and pans.
Get ready to tantalize your taste buds with this creamy, dreamy pasta dish that’ll have everyone asking for seconds!
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather our ingredients.
Here’s what you’ll need to create this mouthwatering one pot creamy tomato basil pasta:
- 12 oz (340g) pasta (penne, fusilli, or your favorite shape)
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh basil leaves, roughly chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
- Optional protein: Cooked chicken, shrimp, or Italian sausage
Tips for Perfect One Pot Pasta
Want to elevate your one pot pasta game? Here are some pro tips:
- Choose the right pasta shape: Short to medium pasta shapes like penne, fusilli, or rotini work best for even cooking.
- Balance liquid ratios: If the pasta looks dry during cooking, add a splash more broth. If it’s too wet, cook uncovered for a few extra minutes.
- Stir, but don’t overdo it: Stir occasionally to prevent sticking, but not too often, or you’ll release too much starch and end up with a gummy texture.
- Taste and adjust: Always taste before serving and adjust seasoning as needed. Remember, you can always add more salt, but you can’t take it away!
Variations and Customizations
One of the best things about this recipe is how versatile it is. Here are some delicious ways to mix it up:
- Vegetarian delight: Add sautéed mushrooms, zucchini, or bell peppers for extra nutrition and flavor.
- Spice it up: Transform it into an arrabbiata-style dish by doubling the garlic and adding a generous pinch of red pepper flakes.
- Vegan version: Use plant-based cream and nutritional yeast instead of heavy cream and Parmesan.
- Gluten-free option: Simply swap regular pasta for your favorite gluten-free variety. Just keep an eye on cooking times, as they may vary.
Serving Suggestions and Pairings
Ready to serve? Here’s how to make your meal even more spectacular:
- Garnish with reserved fresh basil leaves and an extra sprinkle of Parmesan for that Instagram-worthy look.
- Pair with a simple side salad or garlic bread to round out the meal.
- For wine lovers, a light-bodied Chianti or Pinot Grigio complements the creamy tomato flavors beautifully.
- Storing leftovers? No problem! This pasta reheats well. Just add a splash of water or broth when reheating to restore its creamy consistency.
Recipe FAQ’s
Can I use whole wheat pasta in this recipe?
Absolutely! Whole wheat pasta works great in this recipe. Just keep in mind that it might require a slightly longer cooking time and potentially a bit more liquid.
Is there a dairy-free alternative for the heavy cream?
Yes! You can use coconut cream or a cashew cream for a dairy-free version. For a lower-fat option, try unsweetened almond milk mixed with a tablespoon of cornstarch to thicken the sauce.
Can I add more vegetables to this dish?
Of course! Feel free to add vegetables like spinach, cherry tomatoes, or zucchini. Just be mindful of their cooking times – add harder vegetables earlier and quick-cooking ones towards the end.
One Pot Creamy Tomato Basil Pasta
Ingredients
- 12 oz 340g pasta (penne, fusilli, or your favorite shape)
- 1 can 14.5 oz diced tomatoes
- 2 cups fresh basil leaves roughly chopped
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 3 cups vegetable or chicken broth
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
- Optional protein: Cooked chicken shrimp, or Italian sausage
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it!
- Pour in the diced tomatoes (with their juice) and add the pasta to the pot. Stir to combine.
- Add the broth and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for about 10-12 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente, stir in the heavy cream, Parmesan cheese, and most of the basil (reserve some for garnish). Cook for an additional 2-3 minutes until the sauce thickens.
- Season with salt and pepper to taste. If you like it spicy, add a pinch of red pepper flakes.
- Remove from heat and let it sit for a few minutes to allow the sauce to thicken further.
Notes
- Choose the right pasta shape: Short to medium pasta shapes like penne, fusilli, or rotini work best for even cooking.
- Balance liquid ratios: If the pasta looks dry during cooking, add a splash more broth. If it’s too wet, cook uncovered for a few extra minutes.
- Stir, but don’t overdo it: Stir occasionally to prevent sticking, but not too often, or you’ll release too much starch and end up with a gummy texture.