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To make this creamy one pot tomato basil pasta, gather these key items: - 12 oz (340g) pasta (fusilli or penne works well) - 1 can (14.5 oz) diced tomatoes (with juices) - 2 cups vegetable broth - 1 cup heavy cream or a plant-based alternative - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (adjust to taste) - 1 cup fresh basil leaves, torn - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - 2 tablespoons olive oil You can boost the taste by adding: - A splash of white wine for depth - Fresh herbs like thyme or parsley - Sautéed mushrooms for an earthy touch - Spinach or kale for added nutrition - Toasted pine nuts for a crunchy finish Don't have something on hand? Here are some swaps: - Use any pasta shape you love. - Swap heavy cream with coconut milk or cashew cream for a vegan twist. - Canned crushed tomatoes work instead of diced tomatoes. - Replace vegetable broth with chicken broth for added flavor. - Nutritional yeast can take the place of Parmesan for a nutty flavor. Explore the full recipe for more tips and tricks! You start by gathering your ingredients. Here’s what you need: - 12 oz pasta (fusilli or penne) - 1 can diced tomatoes (14.5 oz) - 2 cups vegetable broth - 1 cup heavy cream or plant-based alternative - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes - 1 cup fresh basil leaves, torn - 1/2 cup grated Parmesan cheese or nutritional yeast - Salt and pepper to taste - 2 tablespoons olive oil Chop the onion and mince the garlic. Make sure your basil is torn into small pieces. This prep makes cooking quick and easy. Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion. Sauté it until it turns soft and clear, about 3-4 minutes. Next, stir in the minced garlic and red pepper flakes. Cook this for one more minute. You want the garlic to smell great. Now, add the diced tomatoes and vegetable broth. Bring the pot to a simmer. Once it bubbles, add the pasta. Make sure the pasta is fully submerged. Cook it according to the package instructions, usually for 10-12 minutes. Stir often to keep it from sticking. When the pasta is just right, lower the heat. Stir in the heavy cream, dried oregano, half of the fresh basil, and Parmesan cheese. Mix it until the sauce is creamy. Season with salt and pepper to taste. Let it sit for a couple of minutes to thicken. To get your sauce just right, use heavy cream. It adds richness and smoothness. If you want a lighter option, use a plant-based cream. Always stir well when you add the cream and cheese. This helps the flavors combine. If the sauce seems too thick, add a splash of vegetable broth to loosen it up. For extra flavor, taste and adjust the seasoning. Don’t be shy with the basil! The more, the better. For extra fun, try adding a splash of lemon juice at the end. It brightens the dish beautifully. For the full recipe, check the details above. Enjoy your cooking! When making creamy tomato basil pasta, avoid overcooking the pasta. This can make it mushy. You want it al dente, which means firm to the bite. Another mistake is not stirring enough. Stirring helps prevent pasta from sticking together. Lastly, don’t skip the salt. It enhances all the flavors in your dish. To get the best results, start by sautéing the onion and garlic well. This builds a strong flavor base. Use medium heat to avoid burning. When adding the pasta, make sure it is fully submerged in the liquid. This ensures even cooking. Stir occasionally to keep it from clumping. After adding the cream, reduce the heat. Low heat helps the sauce become creamy without boiling. You can easily customize this dish to fit your taste. Add extra spices like thyme or basil. For a bit of heat, increase the red pepper flakes. Want some protein? You can stir in cooked chicken or shrimp. If you love veggies, add spinach or bell peppers. This dish is versatile and can suit any palate. For more ideas, check the Full Recipe for inspiration! {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian twist, use heavy cream, and keep the cheese. To make it vegan, swap heavy cream for a plant-based cream. Nutritional yeast can replace Parmesan cheese. It adds a cheesy flavor without dairy. Fresh basil still shines in every bite. Want to add protein? Chicken and shrimp are great choices. For chicken, use diced breast. Sauté it with the onion until cooked. If you like shrimp, add it when the pasta is almost done. They cook quickly in the sauce. For a meat-free option, try chickpeas or lentils. They boost protein and add texture. This recipe is flexible with pasta types. Fusilli and penne work well, but you can use any shape you like. Bowties or rotini bring fun to the dish. Whole wheat pasta adds extra fiber. Gluten-free pasta is also an option for those with dietary needs. Each type gives a unique twist to your creamy sauce. For the full recipe, check out the One Pot Creamy Tomato Basil Pasta section above. To store leftover creamy tomato basil pasta, let it cool first. Place it in an airtight container. Make sure to seal it well to keep the flavors fresh. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To freeze this pasta dish, pack it in a freezer-safe container. Leave some space at the top, as the pasta will expand when frozen. Label the container with the date. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheat the pasta on the stove for best results. Add a splash of broth or cream to keep it moist. Stir it gently over medium heat until it’s warm. You can also use the microwave, but cover it with a damp paper towel. Heat it in short bursts, stirring in between to avoid hot spots. Enjoy your delicious meal again! To make One Pot Creamy Tomato Basil Pasta, start by heating olive oil in a large pot. Add chopped onion and cook until clear. This takes about 3-4 minutes. Next, add minced garlic and red pepper flakes, cooking for one minute. Then, add diced tomatoes and vegetable broth. Bring to a simmer. Once it simmers, stir in the pasta. Cook as the package says, usually 10-12 minutes. When the pasta is tender, reduce the heat. Mix in heavy cream, oregano, half the basil, and Parmesan cheese. Season with salt and pepper. Let it thicken for a few minutes. Serve right away with more basil on top. For the full recipe, check out the section above! You can serve this pasta dish with a fresh salad. A simple green salad with a light vinaigrette works great. Garlic bread is another tasty option. It adds a nice crunch and complements the meal. You might also enjoy a side of roasted veggies. They add color and nutrients to your plate. Finally, a glass of white wine pairs well with the creamy flavors. Yes, you can make this recipe gluten-free! Simply swap regular pasta for gluten-free pasta. Many brands offer gluten-free options that work well in this dish. Just be sure to check the cooking time, as it may differ from regular pasta. Follow the same steps as the original recipe. Your creamy tomato basil pasta will still be delicious and satisfying! This blog post shared great ideas for making creamy tomato basil pasta. We discussed key ingredients, cooking steps, and helpful tips to make your dish perfect. You learned common mistakes to avoid and how to customize your meal. I also covered storage tips and answered common questions. Now, you have the tools to create a tasty dish that suits your taste and needs. Enjoy your cooking journey with this easy recipe!

One Pot Creamy Tomato Basil Pasta

Indulge in a delicious One Pot Creamy Tomato Basil Pasta that's quick, satisfying, and perfect for busy weeknights! This easy recipe combines flavorful ingredients like fresh basil, garlic, and a creamy sauce that coats every bite of pasta. With just one pot to clean, dinner is a breeze! Ready in only 25 minutes, this dish will become a family favorite. Click through to explore the full recipe and elevate your mealtime today!
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Ingredients
  

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

1 can (14.5 oz) diced tomatoes (with juices)

2 cups vegetable broth

1 cup heavy cream or a plant-based alternative

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup fresh basil leaves, torn

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.

      Add the diced tomatoes (with their juices) and vegetable broth to the pot. Bring the mixture to a simmer.

        Once simmering, add the pasta, making sure it is submerged in the liquid. Cook according to package instructions, usually around 10-12 minutes, stirring occasionally to prevent sticking.

          When the pasta is al dente, reduce the heat to low and stir in the heavy cream, dried oregano, half of the fresh basil, and Parmesan cheese. Mix until the sauce is creamy and well combined.

            Season with salt and pepper to taste.

              Remove from heat and let it sit for a couple of minutes to thicken slightly.

                Serve immediately, garnished with remaining fresh basil and additional cheese, if desired.

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