Can I use different pasta shapes for One Pot Creamy Tomato Basil Pasta?

Yes, you can! Smaller pasta shapes like penne, rotini, or macaroni work best as they cook more evenly. Adjust cooking time slightly if needed.

What kind of tomatoes should I use for this recipe?

Canned crushed tomatoes or diced tomatoes are ideal. You can also use fresh tomatoes if you have them, but you'll need to peel and crush them first.

Can I add protein to One Pot Creamy Tomato Basil Pasta?

Absolutely! Cooked chicken, sausage, shrimp, or even chickpeas can be added after the pasta is cooked and the sauce is creamy.

How can I make this pasta dish vegetarian/vegan?

To make it vegetarian, simply ensure the Parmesan cheese is vegetarian-friendly (rennet-free). For a vegan version, use plant-based cream cheese or cashew cream instead of regular cream cheese, and nutritional yeast in place of parmesan.

How do I store leftovers of One Pot Creamy Tomato Basil Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

Can I freeze One Pot Creamy Tomato Basil Pasta?

Freezing is not recommended as the pasta texture may change upon thawing. The cream sauce can also separate. It's best enjoyed fresh or as leftovers within a few days.

One Pot Creamy Tomato Basil Pasta for the Ultimate Comfort Meal 2026

One Pot Creamy Tomato Basil Pasta

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This rich and velvety pasta is a quick and comforting one-pot meal. Sweet tomatoes, fragrant basil, and a luscious creamy sauce come together with minimal cleanup for a satisfying dinner.

Author: Harmony
Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 4 servings 1x
Category: dinner
Method: stovetop
Cuisine: Italian

Ingredients

Scale

1 tablespoon olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 cups vegetable broth
12 ounces dried pasta (penne, rigatoni, or fusilli)
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
½ cup heavy cream
1 cup freshly grated Parmesan cheese, plus more for serving
1 cup loosely packed fresh basil leaves, thinly sliced

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Instructions

In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in crushed tomatoes and vegetable broth. Add dried oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.
Add uncooked pasta to the skillet, submerging it in the liquid. Bring to a lively simmer, then reduce heat to maintain a gentle bubble. Cover and cook for 12-15 minutes, stirring every few minutes, until pasta is al dente and most liquid is absorbed.
Turn off the heat. Stir in heavy cream and grated Parmesan cheese until cheese is melted and sauce is creamy.
Stir in most of the fresh basil, reserving some for garnish. Taste and adjust seasoning with salt and pepper if needed.
Serve immediately, garnished with remaining fresh basil and extra Parmesan cheese.

Notes

For a dairy-free version, use full-fat coconut milk instead of heavy cream and a vegan Parmesan. Stir in cooked chicken or white beans at the end for added protein. Always grate Parmesan from a block for a smoother sauce; pre-shredded cheese can make it grainy.

Nutrition

Serving Size: 4
Calories: 480
Sugar: 10
Sodium: 800
Fat: 16
Saturated Fat: 8
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 68
Fiber: 6
Protein: 18
Cholesterol: 40

Find it online: https://www.homestyletable.com/one-pot-creamy-tomato-basil-pasta/