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- 12 oz (340g) pasta (penne or fusilli) - 1 can (28 oz) crushed tomatoes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream or coconut cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional, for heat) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional, for serving) I love using penne or fusilli pasta for this dish. They hold sauce well, making each bite creamy and flavorful. Crushed tomatoes are key to creating that rich base. They bring a bright, fresh taste that pairs well with the herbs. Next, I add aromatics like onion and garlic. They build a strong flavor foundation. Use a medium onion, finely chopped, and three cloves of minced garlic. Don’t rush this step; sautéing them properly brings out their sweetness. For the liquid components, I use vegetable broth and heavy cream or coconut cream. The broth adds depth, while the cream makes it rich and smooth. I recommend one cup of each for balance. Herbs and spices elevate the dish. Dried basil and oregano bring warmth, while a pinch of red pepper flakes adds a kick, if you like heat. I can’t forget about the fats! Olive oil is perfect for sautéing your aromatics. It also helps the pasta absorb all the flavors. Finally, season with salt and pepper to taste. These simple ingredients work together to create a delicious meal. Don't overlook the optional toppings—fresh basil and grated Parmesan cheese add a lovely finish. For the full recipe, check out the details above. 1. Initial sauté of onions and garlic Heat two tablespoons of olive oil in a large skillet. Add the chopped onion. Sauté for about 3-4 minutes until soft. Then, add minced garlic. Cook for 1-2 more minutes until you smell that great aroma. 2. Combining tomatoes and broth Now, pour in one can of crushed tomatoes and one cup of vegetable broth. Stir in one teaspoon of dried basil and one teaspoon of dried oregano. Add salt and pepper to taste. Bring the mixture to a gentle simmer. 3. Cooking pasta in the sauce Once it simmers, add 12 ounces of dry pasta to the pan. Stir well to coat the pasta in the sauce. Cover the pan and reduce the heat to low. 4. Adding cream and final seasonings Cook for about 10-12 minutes, stirring every few minutes. Check for doneness by tasting the pasta. When the pasta is al dente, pour in one cup of heavy cream or coconut cream. Stir well. Cook for another 2-3 minutes until it’s creamy. Adjust the seasoning as needed. - Sauté onions: 3-4 minutes - Add garlic: 1-2 minutes - Simmer tomatoes and broth: until bubbling - Cook pasta: 10-12 minutes - Final cream cooking: 2-3 minutes Check the pasta for doneness by tasting a piece. It should be firm but not hard. - To prevent pasta from sticking, stir it every few minutes. - Use a wooden spoon to mix the pasta. This helps cook it evenly. For more details and variations, check the Full Recipe. To save time, chop your onion and garlic ahead of time. This step cuts down on prep time. You can also use pre-minced garlic or jarred onion if you're in a rush. For creamier sauce, heat the heavy cream gently before adding it to the pasta. This way, it blends smoothly with the sauce. Adding extra spices can give your dish a kick. Try a pinch of smoked paprika or a dash of Italian seasoning. Fresh herbs also boost flavor. Add chopped parsley or thyme at the end for freshness. For more nutrition, toss in spinach or zucchini while the pasta cooks. They will soften and blend right in. Use a large skillet for best results. A non-stick skillet helps prevent sticking and makes cleanup easier. Keep a wooden spoon handy for stirring. It’s gentle on your cookware and helps mix the sauce well. Lastly, a good measuring cup is key for accurate liquid amounts, ensuring your sauce turns out perfect every time. For the full recipe, check the earlier section. {{image_2}} You can make this dish fit your needs. For gluten-free pasta, try using brown rice or chickpea pasta. Both options work well and taste great too. If you're vegan, swap the heavy cream for coconut cream. It adds a lovely richness. Nutritional yeast can give a cheesy flavor without dairy. Do you want to change up the cream? You can use half-and-half or even cream cheese for a different texture. If you want protein, try adding cooked chicken or shrimp. Both options will make your meal more filling. To change the taste, use different herbs. Fresh thyme or parsley can add a unique twist. You can also try different types of tomatoes. Fire-roasted tomatoes add a smoky flavor, while diced tomatoes give a fresh burst. These swaps keep the dish exciting and new. For the full recipe, check out the One Pan Creamy Tomato Pasta . To store leftovers, let the pasta cool first. Then, place it in an airtight container. This keeps it fresh. You can store it in the fridge for up to three days. When ready to eat, just reheat it on the stove or in the microwave. If you want to freeze this dish, let it cool completely. Pour it into a freezer-safe container. Make sure to leave some space at the top, as it will expand. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove with a splash of broth to bring back the creaminess. This creamy pasta pairs well with a fresh salad. A simple garden salad with mixed greens works great. You can also serve it with garlic bread for a nice crunch. Another idea is to add some roasted vegetables on the side for extra flavor and nutrition. How to make One Pan Creamy Tomato Pasta? To make this dish, start by heating olive oil in a large pan. Sauté chopped onion until soft. Add minced garlic and cook a bit longer. Pour in crushed tomatoes and vegetable broth. Stir in basil, oregano, salt, and pepper. Add dry pasta and cover. Cook until the pasta is al dente. Finally, stir in heavy cream or coconut cream. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. Chop them finely. Use about 2-3 cups of fresh tomatoes. Cook them down until soft and juicy before adding the broth. What can I substitute for heavy cream? You can use coconut cream for a dairy-free option. Also, you can use half-and-half or whole milk for a lighter sauce. How long does it take to cook pasta in a one-pan recipe? It usually takes about 10-12 minutes. Stir occasionally to keep it from sticking. Check the package for exact times. Can I add protein to this recipe? Absolutely! Chicken, shrimp, or even beans work well. Cook the protein first, then remove it before starting the sauce. Add it back when you add the cream. Is this recipe suitable for meal prep? Yes, this recipe is great for meal prep. Store leftovers in an airtight container in the fridge. It keeps well for 3-4 days. What are the best sides to serve with this dish? A fresh salad or garlic bread pairs nicely. You can also serve it with roasted vegetables for a balanced meal. How can I make this recipe spicier? To add heat, increase the red pepper flakes. You can also add diced jalapeños or a dash of hot sauce for more kick. This blog post guides you through making One Pan Creamy Tomato Pasta. We discussed ingredients, preparation, cooking tips, and variations. You learned about storage and serving options too. Taking the time to choose the right ingredients and follow the steps will ensure a tasty meal. Keep experimenting with flavors and ingredients to make this dish your own. Enjoy your cooking!

- One Pan Creamy Tomato Pasta

Satisfy your cravings with this One Pan Creamy Tomato Pasta, a quick and easy dinner recipe perfect for busy nights! Made with just a few ingredients, this dish combines rich flavors and minimal cleanup for a hassle-free meal. Dive into creamy goodness with every bite! Click to explore the full recipe and discover tips for customizing this comfort food favorite to suit your taste. Don't miss out on this culinary delight!
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Ingredients
  

12 oz (340g) pasta (penne or fusilli)

1 can (28 oz) crushed tomatoes

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for heat)

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese (optional, for serving)

Instructions
 

In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion, and sauté for 3-4 minutes until translucent.

    Add the minced garlic and red pepper flakes (if using) to the pan, cooking for an additional 1-2 minutes until fragrant.

      Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, oregano, salt, and pepper. Bring the mixture to a gentle simmer.

        Once simmering, add the dry pasta to the pan. Stir to coat the pasta in the tomato sauce. Cover the pan and reduce the heat to low.

          Cook the pasta according to the package instructions, stirring occasionally to prevent sticking, usually about 10-12 minutes, or until al dente.

            Once the pasta is cooked, pour in the heavy cream (or coconut cream) and stir to combine. Continue cooking for another 2-3 minutes until the sauce is heated through and creamy.

              Adjust seasoning to taste with more salt and pepper if needed.

                Serve the pasta hot, garnished with fresh basil leaves and sprinkled with grated Parmesan cheese if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4