This post contains affiliate links. Read my disclosure policy here.
Whip up a delicious dinner in under 30 minutes with this One-Pot Creamy Tomato Pasta recipe. Creamy, tomato-y goodness awaits in every bite—plus, it's quick to make and satisfying!
Whether you're a cooking pro or just starting out, there's one recipe that has to be in your collection: One-Pot Creamy Tomato Pasta. Seriously, this dish is a keeper! It's my weeknight go-to along with my one-pot tomato orzo and Instant Pot mushroom risotto.
Just one pot means less cleanup, which is a win in my book any day of the week. And the creamy, tomato-y goodness—need I say more? The combination of crushed tomatoes and vegan cream cheese creates a sauce that's rich, velvety, and comforting.
- Penne Pasta - Fusilli or farfalle are both great alternatives.
- Onion - shallots are a nice alternative here.
- Garlic - Fresh is best! I used 3 fat cloves for lots of garlicky flavor.
- Tomato Paste - Adds a bit more depth and punch to the sauce. I highly recommend not skipping this.
- Red Chili Flakes - Adds a subtle kick but feel free to omit to make it kid-friendly.
- Dried Oregano - If you don't have it, you can also use Italian seasoning.
- White Wine - This is optional, but if you have it, I would go for it here. It adds extra depth and deglazes the pan beautifully.
- Crushed Tomatoes - You can use regular or fire-roasted for a subtle smoky flavor.
- Vegetable Broth - This adds extra savory flavor to the sauce. I like the Better Than Bouillon brand. Regular or low-sodium will work.
- Vegan Cream Cheese - This creates an ultra-creamy and rich sauce. I used Miyoko's plain variety.
- Fresh-cut basil - If you don't have it, parsley is a great replacement.
- Vegan Parmesan - This is optional but so good! My vegan parmesan cheese is a tasty choice or use your favorite store-bought brand.
How to make one-pot pasta
Here's a quick step-by-step view of how to make it all in one pan:
- Heat oil in a large pot/pan over medium heat. Add onion and sauté until translucent, about 2-3 minutes.
- Add garlic and sauté for 30-60 seconds until fragrant.
- Stir in the tomato paste, crushed red pepper, and oregano. Cook for 30-60 seconds.
- Add wine and cook down, about 1-2 minutes.
- Add the tomatoes, vegetable broth, pasta, salt, and pepper. Cover and bring to a boil, then lower heat to maintain a medium simmer. Stir every few minutes, scraping the bottom each time to avoid sticking. Cook for 12-15 minutes until pasta is al dente.
- Remove from heat and stir in the vegan cream cheese until melted and combined.
- Stir in the fresh basil. Serve in bowls topped with more fresh-cut basil and vegan parmesan.
Storing + Reheating
Store leftovers in an airtight container in the fridge for up to three days. Simply reheat on the stovetop over medium-low heat or in the microwave for 1-3 minutes until warmed through. Add a splash of broth to thin if needed.
Add-In Ideas
- For a meaty sauce, add 8 ounces of vegan crumbles right after the onions and garlic have cooked. Sauté the crumbles for 1-2 minutes until lightly browned. I prefer the Gardein brand for this recipe
- Add extra greens with 2 cups of fresh chopped spinach or 1 cup of arugula. Stir in with the basil and combine until just wilted.
FAQs
I haven't tried this with all gluten-free varieties, but the Jovial brand holds up nicely.
If you don't have it, I would replace it with store-bought or homemade vegan mozzarella cheese or cashew cream but it'll also work with a vegan sour cream. Anything with a thick and creamy consistency will work.
More delicious pasta recipes to enjoy
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.
📖 Recipe
One-Pot Creamy Tomato Pasta
Ingredients
- 12 oz dry penne pasta
- 1.5 tablespoons olive oil
- ½ cup finely diced onion (about ½ medium onion)
- 3 cloves garlic , minced
- 1 tablespoon tomato paste
- ½ teaspoon red chili flakes
- 1 teaspoon dried oregano
- ½ cup dry white wine (optional)
- 15 oz can crushed tomatoes , fire-roasted or regular
- 3 cups vegetable broth , low sodium if preferred
- ½ teaspoon sea salt , more to taste
- Fresh cracked pepper to taste
- ⅓ cup non-dairy cream cheese (I used Miyoko’s)
- ½ cup fresh-cut basil + more for topping
Recommended Equipment
- 1 Large Pot with Lid or Large Pan with Lid
Instructions
- Heat oil in a large pot/pan over medium heat. Add onion and sauté until translucent, about 2-3 minutes.
- Add garlic and sauté for 30-60 seconds until fragrant.
- Stir in the tomato paste, crushed red pepper, and oregano. Cook for 30-60 seconds.
- Now pour in the wine and reduce about 1-2 minutes.
- Add the tomatoes, vegetable broth, pasta, salt, and pepper. Give it a good stir, then cover and bring to a boil, then lower heat to maintain a medium simmer. Stir every few minutes, scraping the bottom each time to avoid sticking. Cook for 12-15 minutes until pasta is al dente.
- Remove from heat and stir in the vegan cream cheese until melted and combined. Now gently stir in the fresh basil. Taste for seasoning and add more if needed.
- Serve in bowls topped with fresh-cut basil and vegan parmesan. Enjoy!
Notes
- See the post above for step-by-step photos, extra tips, and FAQs
d4l3d
I've done something similar but have thrown in shredded vegan mozzarella instead of the cream cheese. I seem to have the moz on hand more.
Melissa Huggins
Yes, vegan mozzarella works well too. YUM! 🙂