Creamy Tomato One Pot Pasta – Quick & Cozy One Pot Pasta Recipes
When the clock's ticking and your stomach's growling, this creamy tomato one pot pasta swoops in like a hero. I’ve made it more times than I can count, and every time, the kitchen smells like someone really knows what they’re doing. This dish is silky, hearty, and somehow both rich and light at once.
We’re talking a creamy tomato sauce that clings lovingly to each bite of pasta, made in one pot—yes, just one. No draining, no fuss, no mountain of dishes glaring at you afterward. Just a simple, satisfying bowl that feels like a warm hug after a long day.
Whether you’re a die-hard tomato pasta fan or just want to shake things up with an easy vegan pasta recipe, this one hits all the right notes. It’s the kind of meal that finds its way into your regular rotation without even trying. If you’re into creamy pasta recipes, food recipes pasta-style, or searching for solid one pot pasta meals, give this one a go. You’ll thank yourself later.
Servings: 4 servings
Ingredients
- 12 oz pasta (penne, rotini, or whatever’s hanging out in your pantry)
- 1 ½ cups marinara sauce
- 1 14-oz can diced tomatoes, with juice
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper (more if you like a kick)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 ½ cups vegetable broth (or water)
- ½ cup full-fat coconut milk (or plant-based milk of choice)
- 2 cups fresh spinach or kale (optional but great)
- Fresh basil or parsley, for garnish (optional)
Instructions
- In a large pot or deep skillet, add everything except the leafy greens and garnishes.
- Stir to combine, cover, and bring to a gentle boil over medium-high heat.
- Once it starts bubbling, reduce the heat to medium-low. Stir occasionally and cook uncovered for 10–15 minutes, or until the pasta is tender and the sauce thickens.
- If you’re adding spinach or kale, toss it in during the last 2 minutes of cooking to let it wilt.
- Taste and adjust seasoning. Salt? More garlic? Go wild.
- Serve hot, topped with fresh basil or parsley, and maybe a swirl of extra coconut milk if you’re feeling fancy.