Print

One-Pot Creamy Tomato Basil Pasta for Busy Weeknights

A close-up of creamy tomato basil pasta made with penne noodles, topped with fresh chopped basil.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, velvety tomato basil pasta in one pot in under 30 minutes. It is an easy, vegetarian weeknight dinner.

Ingredients

Scale
  • 12 oz pasta (penne or rotini)
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup fresh basil leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place the pasta, olive oil, minced garlic, diced tomatoes (with juice), and vegetable broth into a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat. Stir occasionally to prevent the pasta from sticking.
  3. Reduce the heat to medium-low and simmer, uncovered, for 10 to 12 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed, stirring frequently.
  4. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
  5. Fold in the chopped fresh basil, salt, and pepper. Taste and adjust seasoning if needed.
  6. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a brighter flavor, use fresh tomatoes instead of canned, roasting them slightly before adding them to the pot.
  • If you want a richer sauce, substitute half-and-half for the heavy cream.
  • This recipe is vegetarian; omit the Parmesan cheese for a vegan version, using nutritional yeast for a cheesy flavor.

Nutrition

Find it online: https://dishicious.com/creamy-tomato-basil-pasta-one-pot-easy/