One-Pot Creamy Tomato Pasta
The ultimate weeknight dinner: Max flavor, zero fuss, and minimal cleanup.
Ingredients
- 12 oz pasta penne, rotini, spaghetti
- 1 can 14oz crushed tomatoes
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut cream
- 1 small onion diced
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups baby spinach optional
- 1/2 cup grated Parmesan optional
*Ingredient costs are estimated based on bulk purchasing and typical grocery prices and may vary.
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
- Build the Sauce Base: Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, oregano, salt, and pepper. Bring the mixture to a boil over high heat.
- Add Pasta: Once boiling, add the dry pasta and stir well. Reduce the heat to medium-low and cover the pot. Let it simmer for 12–15 minutes, or until the pasta is al dente, stirring occasionally (every 3-4 minutes) to prevent sticking.
- Finish Creamy: Remove the pot from the heat. Add the cubed cream cheese and stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Serve: Divide the pasta among 4 containers for meal prep, or serve immediately. Top with fresh parsley or a sprinkle of Parmesan cheese, if desired.
Notes
Clever Tip
For a creamy vegan option, swap the cream cheese for a homemade cashew cream (soaked cashews blended with water) or half a can of full-fat coconut milk.
Meal Prep Notes
- Storage: Store cooled pasta in airtight containers in the refrigerator for up to 4 days.
- Reheating: The sauce may thicken significantly when chilled. Reheat in the microwave or on the stovetop, adding a splash of water or milk to return it to a creamy consistency.