One Pot Creamy Tomato Pasta is all about simplicity and comfort in a single dish. It brings together tender pasta cooked right in a creamy tomato sauce that’s rich, smooth, and just a little tangy. With just one pot to clean afterward, it’s perfect for busy weeknights or anytime you want a fuss-free meal that feels like a warm hug.
I love making this pasta because it’s easy to throw together with basic ingredients and still tastes like you spent hours in the kitchen. The creaminess comes from blending in a bit of cheese or cream, which balances the brightness of the tomatoes perfectly. I often add a sprinkle of fresh herbs on top to give it a fresh pop of flavor—you can’t go wrong with a little basil or parsley.
My favorite way to serve this dish is with a crisp green salad or some garlic bread for dipping. It’s also a real crowd-pleaser—every time I make it, friends ask for the recipe. If you want a meal that’s comforting, quick, and satisfying, this one pot creamy tomato pasta never lets me down.
Key Ingredients & Substitutions
Rotini Pasta: This pasta holds sauce well because of its spiral shape. You can swap it for penne, fusilli, or any short pasta you like. Just keep cooking times similar.
Crushed Tomatoes: They give the base a rich, tangy flavor. If you don’t have crushed tomatoes, use canned diced tomatoes and break them up while cooking.
Heavy Cream: This adds creaminess that balances the acidity of the tomatoes. For a lighter option, use half-and-half or coconut cream for a dairy-free twist.
Vegetable Broth: It boosts savory depth. You can substitute chicken broth or even water, but broth adds more flavor.
Parmesan Cheese: This cheese melts into the sauce, adding a salty, nutty taste. Try Pecorino Romano or nutritional yeast as a vegan alternative.
How Do You Cook Pasta Perfectly in One Pot Without It Getting Mushy?
One-pot pasta can be tricky since pasta can get mushy or stick if not watched. Here are some tips:
- Use a pot or skillet wide enough so pasta lies flat and cooks evenly.
- Add just enough liquid to cover the pasta. Too little and pasta dries; too much and sauce becomes watery.
- Bring liquid to a boil, then reduce to simmer so pasta cooks gently.
- Stir regularly to stop pasta from sticking to the bottom.
- Check pasta early for doneness so it stays al dente, not overcooked.
Following these helps the pasta absorb flavor while keeping a great texture in a creamy sauce.
Equipment You’ll Need
- Large deep skillet or pot – I like this because it allows the pasta to cook evenly in one go without spilling.
- Wooden spoon or spatula – perfect for stirring the pasta and sauce so it doesn’t stick or burn.
- Measuring cups and spoons – helps keep ingredients accurate, especially liquids like broth and cream.
- Grater – for freshly grated Parmesan cheese, which melts better and adds richer flavor.
Flavor Variations & Add-Ins
- Swap out cherry tomatoes for roasted red peppers for a smoky sweetness.
- Add cooked chicken, shrimp, or sausage to make it more filling.
- Stir in fresh spinach or kale for extra greens and nutrients.
- Use different cheeses like mozzarella or Pecorino for a unique touch.
One Pot Creamy Tomato Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340g) rotini pasta (or any short pasta)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 oz/400g) crushed tomatoes
- 2 cups vegetable broth (or water)
- 1/2 cup heavy cream (or half-and-half)
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 20 minutes to cook, so you’ll have a delicious creamy tomato pasta ready in about 25 minutes. It’s quick and easy, perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large deep skillet or pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Add Tomatoes and Broth:
Pour in the crushed tomatoes, vegetable broth, and dried Italian seasoning. Stir everything together well.
3. Cook the Pasta:
Add the uncooked rotini pasta into the pot and stir to coat it evenly. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer, uncovered, for 12-15 minutes. Stir occasionally so the pasta doesn’t stick, and keep an eye on the liquid as the pasta absorbs it.
4. Finish with Cream and Tomatoes:
When the pasta is almost tender, stir in the heavy cream and halved cherry tomatoes. Cook for another 2-3 minutes until the sauce becomes creamy and the cherry tomatoes soften slightly.
5. Add Cheese and Seasoning:
Remove from heat and mix in the grated Parmesan cheese. Taste your pasta and add salt and pepper as needed.
6. Garnish and Serve:
Sprinkle chopped fresh parsley or basil over your pasta for a burst of fresh flavor. Serve hot and enjoy your simple, creamy one-pot tomato pasta!
Can I Use Different Pasta Types?
Absolutely! While rotini works great because it holds the sauce well, you can use penne, fusilli, rigatoni, or any short pasta you have on hand. Just adjust the cooking time according to the pasta’s package instructions.
Can I Make This Recipe Vegan or Dairy-Free?
Yes! Substitute the heavy cream with coconut cream or cashew cream and use a plant-based cheese or nutritional yeast instead of Parmesan. Make sure to check that your broth is vegan-friendly too.
How Should I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, and add a splash of cream or broth if the sauce has thickened too much.
Is It Okay to Use Water Instead of Broth?
Yes, you can use water if you don’t have broth, but broth adds more flavor to the dish. If using water, consider adding extra herbs or a small amount of bouillon for more depth.
