Are you searching for a deliciously simple way to whip up a satisfying meal? Look no further than this incredible ONE POT PASTA, a game-changer for busy weeknights that proves you don’t need multiple pans to achieve incredible flavor. This recipe is designed for ultimate ease, delivering a complete and comforting pasta dish straight from a single pot, minimizing cleanup and maximizing enjoyment.
Key Ingredients for Speedy One Pot Pasta
- 1 tablespoon olive oil
- ½ cup finely chopped yellow onion (about ½ medium onion)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- 1 ½ cups uncooked pasta (such as penne, fettuccine, or farfalle)
- 3 cups vegetable broth or chicken broth
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, chopped, for garnish (optional)
How to Make Speedy One Pot Pasta
This recipe is your shortcut to a restaurant-quality pasta dish with minimal effort and maximum flavor. Imagine a creamy, rich sauce coating perfectly cooked pasta, all coming together in under 30 minutes with just one pot! The simplicity allows the vibrant flavors of the tomatoes, garlic, and herbs to shine through, making it a truly satisfying and unbelievably easy meal.
Step-by-Step Instructions
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
Combine Wet and Dry Ingredients: Add the uncooked pasta to the pot with the sautéed aromatics. Pour in the vegetable or chicken broth and the undrained petite diced tomatoes. Stir everything together to ensure the pasta is submerged and nothing is sticking to the bottom of the pot.
Cook the Pasta: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer. Cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking. Cooking time will vary slightly depending on the type of pasta you use, so check it for doneness.
Create the Creamy Sauce: Remove the pot from the heat and stir in the heavy cream (or half-and-half) and grated Parmesan cheese. Stir continuously until the sauce is smooth, creamy, and well combined with the pasta. The residual heat from the pasta will help melt the cheese and thicken the sauce beautifully.
Season and Serve: Taste the pasta and season with salt and freshly ground black pepper as needed. Remember that the broth and Parmesan cheese can be salty, so taste before adding too much. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
Why You’ll Love This Speedy One Pot Pasta
You will adore this Speedy One Pot Pasta for its sheer brilliance in delivering a comforting, hearty meal without the fuss. Its main feature is the incredible creaminess achieved simultaneously with perfectly cooked pasta, a testament to its one-pot magic, making it comparable to a slow-simmered classic but in a fraction of the time.
Furthermore, the cost-saving benefit of creating such a delicious dish at home, using pantry staples, is undeniable compared to ordering takeout, and the thoughtful inclusion of vibrant diced tomatoes and savory Parmesan elevates each bite. Don’t wait – give this easy, flavor-packed pasta a try tonight!
Storing and Reheating Tips
Should you have any delicious leftovers of this ONE POT PASTA, proper storage is key to enjoying them later. Allow the pasta to cool completely before transferring it to an airtight container. Refrigerate the container for up to 3-4 days. When you’re ready to reheat, you have a couple of excellent options:
Stovetop Reheating (Recommended): Transfer the leftover pasta to a saucepan. Add a splash (about 1-2 tablespoons) of water, broth, or milk to help loosen the sauce and prevent sticking. Heat over low to medium-low heat, stirring frequently, until warmed through. This method helps to revive the creamy texture of the sauce.
Microwave Reheating: Place a portion of the leftover pasta in a microwave-safe dish. Add a splash of liquid as described above. Cover loosely with a microwave-safe lid or damp paper towel and heat on medium power, stirring halfway through, until heated through.
Freezing for Future Meals: For longer storage, you can freeze your ONE POT PASTA. Place cooled leftovers into freezer-safe containers or heavy-duty freezer bags. Press out as much air as possible, seal tightly, and freeze for up to 1-2 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat using the stovetop method for best results. Keep in mind that the sauce might be slightly less creamy after freezing and thawing.
Final Thoughts
This ONE POT PASTA is a testament to how simple ingredients and clever cooking can result in an incredibly satisfying meal. I highly encourage you to try this recipe; it might just become your new go-to for a quick, delicious, and comforting dinner. Enjoy the ease and the amazing flavors!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
ONE POT PASTA
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, ½ cup yellow onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon dried Italian seasoning, ¼ teaspoon red pepper flakes
- Add the uncooked pasta to the pot with the sautéed aromatics. Pour in the vegetable or chicken broth and the undrained petite diced tomatoes. Stir everything together to ensure the pasta is submerged and nothing is sticking to the bottom of the pot.1 ½ cups uncooked pasta, 3 cups vegetable broth or chicken broth, 1 14.5 ounce can petite diced tomatoes, undrained
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer. Cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking. Cooking time will vary slightly depending on the type of pasta you use, so check it for doneness.
- Remove the pot from the heat and stir in the heavy cream (or half-and-half) and grated Parmesan cheese. Stir continuously until the sauce is smooth, creamy, and well combined with the pasta. The residual heat from the pasta will help melt the cheese and thicken the sauce beautifully.½ cup heavy cream or half-and-half, ½ cup Parmesan cheese, grated
- Taste the pasta and season with salt and freshly ground black pepper as needed. Remember that the broth and Parmesan cheese can be salty, so taste before adding too much. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.salt and freshly ground black pepper, fresh basil leaves, chopped, ½ cup Parmesan cheese, grated