Easy One Pot Creamy Tomato Pasta is the perfect dish when I want something cozy, flavorful, and fast. Everything cooks in one pot—from the pasta to the rich tomato cream sauce—making it the ultimate no-fuss weeknight meal.
Why You’ll Love This Recipe
I love how simple and satisfying this pasta is. The tomato sauce is rich and creamy without being heavy, and the one-pot method means fewer dishes to wash. It’s easy to adapt with whatever I have in the fridge, and it always hits the spot when I’m craving comfort food.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, chopped
- Garlic, minced
- Tomato paste
- Canned crushed or diced tomatoes
- Pasta (penne, rotini, or your favorite)
- Vegetable or chicken broth
- Italian seasoning
- Cream cheese
- Parmesan cheese, grated
- Salt and pepper
- Fresh basil or parsley for garnish (optional)
Directions
- I heat olive oil in a large pot over medium heat and sauté the onion until soft. Then I add garlic and cook for another minute until fragrant.
- I stir in the tomato paste and cook it for a minute or two to deepen the flavor.
- I pour in the canned tomatoes and broth, then add the pasta and Italian seasoning. I stir well and bring it to a boil.
- Once boiling, I reduce the heat to a simmer and cook uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed—about 10–12 minutes.
- I lower the heat and stir in cream cheese until it melts and the sauce becomes creamy. Then I mix in the Parmesan.
- I season with salt and pepper to taste, and garnish with fresh basil or parsley before serving.
Servings and Timing
This recipe makes about 4 servings and takes around 30 minutes from start to finish. It’s perfect for a quick weeknight dinner.
Variations
- I sometimes add baby spinach or kale at the end for extra greens.
- For protein, I toss in cooked chicken, shrimp, or white beans.
- A pinch of red pepper flakes gives it a subtle kick.
- I’ve swapped the cream cheese for heavy cream or a plant-based version—it all works.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. When reheating, I add a splash of broth or water to bring the creaminess back. I reheat it gently on the stovetop or in the microwave.
FAQs
Can I use gluten-free pasta?
Yes, I’ve done it! I just keep an eye on the cook time since gluten-free pasta tends to cook faster.
What if I don’t have cream cheese?
I use a splash of heavy cream or a few tablespoons of sour cream as a substitute. Even plain yogurt works in a pinch.
Will the pasta overcook in one pot?
Not if I stir occasionally and watch the liquid level. I cook it until just al dente, and it turns out perfect every time.
Can I make it vegan?
Absolutely. I use plant-based broth, dairy-free cream cheese, and nutritional yeast instead of Parmesan.
How can I make the sauce thicker?
Letting it simmer uncovered helps reduce the liquid. I also stir in a little extra cheese or a tablespoon of tomato paste at the end for more body.
Conclusion
This Easy One Pot Creamy Tomato Pasta is my go-to when I want something comforting, fast, and full of flavor. It’s simple to make, super satisfying, and always leaves me with a happy, full plate—and just one pot to clean.
Print
Easy One Pot Creamy Tomato Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, One-Pot
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Easy One Pot Creamy Tomato Pasta is a rich, comforting, and quick dinner recipe made with tender pasta simmered in a creamy tomato sauce—all in a single pot! This cozy, no-fuss pasta dish is perfect for busy weeknights and easy cleanup.
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (14.5 oz) can crushed or diced tomatoes
- 8 oz pasta (penne, rotini, or your favorite)
- 2½ cups vegetable or chicken broth
- 1 tsp Italian seasoning
- 3 oz cream cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 3–4 minutes.
- Stir in garlic and cook for 1 more minute until fragrant.
- Add tomato paste and cook for 1–2 minutes to enhance flavor.
- Pour in crushed tomatoes and broth. Add pasta and Italian seasoning. Stir to combine.
- Bring mixture to a boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Reduce heat to low. Stir in cream cheese until melted and smooth. Add Parmesan and stir until combined.
- Season with salt and pepper to taste. Garnish with fresh basil or parsley and serve warm.
Notes
- Stir in baby spinach or kale near the end for added greens.
- Add cooked chicken, shrimp, or white beans for protein.
- Use red pepper flakes for a spicy kick.
- Substitute cream cheese with heavy cream or plant-based alternatives.
- For a vegan version, use dairy-free cream cheese, plant-based broth, and nutritional yeast.
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