One-Pot Creamy Tomato Basil Pasta
This one-pot pasta simmers linguine directly in a tomato-broth base for maximum flavor and a naturally silky sauce. A splash of cream, Parmesan, spinach, and fresh basil bring it together for a restaurant-worthy bowl in about 25 minutes.
Servings: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes (optional)
- 12 oz linguine or spaghetti
- 1 (14.5 oz) can diced tomatoes with juices
- 2 1/2 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups packed baby spinach
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 cup fresh basil leaves, roughly chopped, divided
- 1 tbsp fresh lemon juice (about 1/2 lemon)
Instructions
- Warm the olive oil in a large, wide pot over medium heat. Add the onion and cook, stirring, until softened and lightly golden, 3 to 4 minutes. Stir in the garlic and red pepper flakes; cook until fragrant, 30 seconds.
- Add the linguine, diced tomatoes (with juices), vegetable broth, salt, pepper, and oregano. Bring to a boil, then reduce to a lively simmer. Cook uncovered, stirring and tongs-tossing frequently to keep the pasta submerged and separated, until the pasta is al dente and most of the liquid is absorbed, 10 to 12 minutes.
- Stir in the cream, Parmesan, and spinach. Simmer 1 to 2 minutes more, until the sauce turns creamy and the spinach wilts. If the sauce seems too thick, splash in a bit more broth or water; if too thin, simmer another minute.
- Remove from heat. Stir in half of the basil and the lemon juice. Taste and adjust seasoning with more salt and pepper as needed.
- Serve topped with the remaining basil and extra Parmesan. Drizzle with a little olive oil if you like.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 530 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 63 g |
| Fiber | 5 g |
| Sugars | 5 g |
| Protein | 15 g |
| Sodium | 950 mg |
| Cholesterol | 33 mg |
| Serving Size | about 2 cups |
Tips & Notes
- Stir often. One-pot pasta relies on stirring to keep strands from sticking and to release starches for a naturally creamy sauce.
- Adjust consistency at the end: add a splash of broth to loosen or simmer briefly to thicken.
- For extra richness, finish with a knob of butter off heat.
- Add-ins: sautéed mushrooms, olives, or sun-dried tomatoes fold in beautifully.
FAQs
Can I use gluten-free pasta?
Yes. Gluten-free pasta works, but it can cook faster and absorb liquid differently. Start checking doneness a few minutes early and add small splashes of broth if the pot looks dry.
What can I use instead of heavy cream?
Half-and-half or full-fat coconut milk both work. For a lighter version, use 1/3 cup cream or stir in 2 to 3 ounces of softened cream cheese at the end.
Can I add protein?
Absolutely. Stir in cooked chicken, Italian sausage, shrimp (last 3 minutes), or a can of rinsed chickpeas when you add the cream and spinach.
How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently with a splash of water or broth on the stovetop or in the microwave until creamy again.
Can I make it vegan?
Use olive oil, vegetable broth, coconut milk or a cashew cream in place of dairy cream, and swap Parmesan for a vegan Parmesan or 2 to 3 tablespoons nutritional yeast.