One-Pot Creamy Tomato Pasta
Creamy, comforting, and made in one pot—this One-Pot Creamy Tomato Pasta is an easy weeknight dinner that’s ready in under 30 minutes with minimal cleanup.
Servings 4
Calories 542kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 1 can crushed tomatoes 796ml/28oz can
- 2 cups vegetable broth
- ½ cup heavy cream
- 3 ¼ cups penne or rotini uncooked
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese plus more for serving
- fresh basil for garnish, optional
Instructions
- In a large pot or deep skillet, heat the olive oil over medium heat. Add the garlic, oregano, and red pepper flakes. Cook for 30 seconds, just until fragrant—don’t let the garlic brown.
- Add in the crushed tomatoes, vegetable broth, and heavy cream. Stir to combine. Add the dry pasta, salt, and pepper. Stir well to coat the pasta evenly.
- Bring everything to a boil, then reduce heat to medium-low. Cover and simmer for 15 to 18 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Stir in the Parmesan cheese. Taste and adjust seasoning if needed.
- Spoon into bowls and top with extra Parmesan and fresh herbs, if desired. Serve hot.
Nutrition
Calories: 542kcal | Carbohydrates: 80g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 1024mg | Potassium: 567mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1046IU | Vitamin C: 10mg | Calcium: 143mg | Iron: 3mg