Easy One Pot Creamy Tomato Pasta

This Easy One Pot Creamy Tomato Pasta is a dream come true for anyone craving a comforting, flavorful meal without a pile of dishes. With just one pot and a handful of simple ingredients, I get a rich, velvety tomato sauce that coats perfectly tender pasta in every bite.

Why You’ll Love This Recipe

I love how quick and low-maintenance this dish is. Everything cooks together in one pot—no separate boiling, no draining. The pasta absorbs the tomato and cream flavors as it simmers, making each bite incredibly satisfying. Whether I’m cooking for myself or the whole family, this is a meal I can throw together in under 30 minutes with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, fettuccine, or any short pasta work well)
• Olive oil
• Garlic, minced
• Onion, finely chopped
• Canned crushed tomatoes
• Vegetable or chicken broth
• Heavy cream or half-and-half
• Grated parmesan cheese
• Salt and black pepper
• Fresh basil or parsley for garnish (optional)

Directions

1. I heat olive oil in a large pot or deep skillet over medium heat, then sauté the onion and garlic until they’re soft and fragrant.

2. I pour in the crushed tomatoes and broth, stir to combine, and bring the mixture to a simmer.

3. I add the uncooked pasta and let it cook uncovered, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.

4. I reduce the heat and stir in the heavy cream and parmesan cheese until the sauce is smooth and creamy.

5. I season with salt and pepper to taste, then garnish with chopped fresh basil or parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 5 minutes to prep and 20–25 minutes to cook, so I can have dinner on the table in 30 minutes or less.

Variations

Sometimes I add sautéed spinach, mushrooms, or peas to boost the veggie content. When I want a protein boost, I mix in grilled chicken, shrimp, or canned chickpeas. I also like swapping the cream for coconut milk for a dairy-free version—it adds a subtle sweetness that works really well with the tomato base.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat them on the stove over low heat, adding a splash of cream or broth to loosen the sauce. It also reheats nicely in the microwave—just stir halfway through to keep the texture creamy.

FAQs

Can I use milk instead of cream?

Yes, I’ve used milk or half-and-half when I want a lighter version. The sauce won’t be as rich, but it still turns out creamy and delicious.

What kind of pasta works best?

I usually go with penne, rotini, or fettuccine, but most types of pasta work well in this recipe. I just keep an eye on the liquid-to-pasta ratio and cooking time.

Can I make this vegan?

Absolutely. I swap the cream for coconut milk or a plant-based cream, and use nutritional yeast instead of parmesan. It still comes out rich and flavorful.

Is it okay to use fresh tomatoes?

I’ve used fresh tomatoes in place of canned, especially when they’re in season. I just dice them finely and let them simmer a bit longer to break down fully.

How do I prevent the pasta from sticking to the bottom?

I stir it every few minutes while it cooks. Since it’s cooking directly in the sauce, occasional stirring keeps it from sticking or clumping together.

Conclusion

This Easy One Pot Creamy Tomato Pasta is my go-to when I want something comforting and flavorful without a lot of effort. It’s creamy, cozy, and endlessly customizable—a perfect staple for busy nights or laid-back weekends. I love how it turns a few pantry basics into something that feels totally indulgent.

Easy One Pot Creamy Tomato Pasta

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• Author: Linda
• Prep Time: 5 minutes
• Cook Time: 20–25 minutes
• Total Time: 25–30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: One Pot
• Cuisine: Italian-Inspired, American
• Diet: Vegetarian

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Description

This Easy One Pot Creamy Tomato Pasta is a cozy, flavorful dish made with pantry staples and minimal cleanup. Pasta simmers in a velvety tomato cream sauce, absorbing every bit of rich flavor. Ready in under 30 minutes, it’s the perfect weeknight comfort food.

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Ingredients

• 12 oz pasta (penne, rotini, or fettuccine)
• 1 tbsp olive oil
• 2–3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (28 oz) crushed tomatoes
• 2½ cups vegetable or chicken broth
• ½ cup heavy cream or half-and-half
• ½ cup grated parmesan cheese
• Salt and black pepper, to taste
• Optional: fresh basil or parsley for garnish

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Instructions

1. Heat olive oil in a large pot or deep skillet over medium heat. Sauté onion and garlic until soft and fragrant.

2. Add crushed tomatoes and broth. Stir to combine and bring to a simmer.

3. Add uncooked pasta and cook uncovered, stirring occasionally, for 12–15 minutes, or until pasta is al dente and most liquid is absorbed.

4. Reduce heat, stir in heavy cream and parmesan cheese until smooth and creamy.

5. Season with salt and pepper to taste.

6. Garnish with fresh basil or parsley if desired and serve hot.

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Notes

• Add vegetables like spinach, mushrooms, or peas for more nutrition.

• Boost protein with grilled chicken, shrimp, or chickpeas.

• Substitute cream with coconut milk for a dairy-free version.

• Stir pasta occasionally while cooking to prevent sticking.

• Reheat gently with a splash of cream or broth to restore creaminess.