One-Pot Creamy Tomato Basil (Print Version)
Creamy tomato basil pasta cooked all in one pot for a quick, fresh and satisfying Italian-inspired main course.
# Ingredients:
→ Pasta and Vegetables
01 -
350 g dried penne or spaghetti
02 -
400 g cherry tomatoes, halved
03 -
1 medium onion, finely chopped
04 -
3 cloves garlic, minced
05 -
60 g fresh basil leaves, roughly chopped
06 -
60 g baby spinach, optional
→ Liquids and Dairy
07 -
750 ml vegetable broth
08 -
180 ml heavy cream
09 -
60 g grated Parmesan cheese
10 -
2 tablespoons olive oil
→ Seasonings
11 -
1 teaspoon salt, plus more to taste
12 -
0.5 teaspoon freshly ground black pepper
13 -
0.25 teaspoon crushed red pepper flakes, optional
# Steps:
01 -
Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
02 -
Add halved cherry tomatoes to the skillet and sauté for 3–4 minutes until they begin to soften and release their juices.
03 -
Add dried pasta, vegetable broth, salt, black pepper, and crushed red pepper flakes to the pan. Stir well and bring to a boil.
04 -
Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and the majority of liquid has been absorbed.
05 -
Stir in heavy cream, grated Parmesan cheese, and baby spinach if using. Cook uncovered for another 2–3 minutes until the sauce is creamy and slightly thickened.
06 -
Remove the skillet from heat and fold in the chopped fresh basil. Adjust seasoning with additional salt and pepper if needed.
07 -
Serve immediately, garnished with extra Parmesan and basil as desired.
# Notes:
01 -
For a vegan version, use plant-based cream and cheese alternatives.
02 -
Add grilled chicken or shrimp for additional protein.
03 -
You can substitute penne with any preferred short pasta shape.
04 -
Pairs well with Sauvignon Blanc or sparkling water with lemon.