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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.
Ingredients Needed
Here's what you'll need along with some notes and substitute ideas:
- 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
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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
Joe
TL;DR This is great! Try it, you’ll be happy you did. 😊
Hi Melissa,
Tbh I usually get great enjoyment in making somewhat elaborate recipes but my energy today is low so this was perfect for me.
I used four fairly large cloves of garlic because that’s my thing. 😊 I’m not really a fan of red chili flakes so I put in Korean red pepper powder instead. I find it has a more complex flavor and I prefer it.
Last week I made Jenny Can Cook’s meatloaf recipe. Her instructions call for a half tsp of dried thyme to be added to the pot about the same time you add the tomato paste, chili flakes and oregano to yours. When I made Jenny’s meatloaf I was struck by the scent as the thyme cooked. It was really quite pleasant, and reminded me of cooking with white wine. So I used the thyme in this recipe and it worked out great.
Oh, and Mexican oregano, crumbled in your hands over the pot. More delightful smells. Mmm.
I used the Better Than Bouillon, as you suggested, and can confirm it’s an excellent product. I suppose some people are leery about following links but I’d like to assure them it’s perfectly safe. Melissa get a nominal commission if you buy through her link and that’s a great way to show support for veganhuggs and Melissa at no additional cost to you.
I started this recipe a few days ago by making It Doesn’t Taste Like Chicken’s Cream Cheese recipe. I ran out of steam and the cheese sat in my fridge until today. That’s actually a very good thing. I’ve found that vegan cheese tastes much better after two or three days. It was a perfect match for this recipe.
One of the many great things about being a bachelor is that I can eat directly out of my Dutch oven placed on a cutting board next to the sink. This really was a one-pot only recipe! Thanks, Melissa. 🫶🙏🕊️🪷
Melissa Huggins
Hi Joe, I'm sorry that I missed this comment. I'm so happy you loved the recipe! Thank you for sharing your experience and your continued support. It means a lot to me. 🙂
Sharon
I have 7 people in my household and it is nearly impossible to please everyone. I doubled this recipe, left out the wine, used 1 can crushed/1 can fire roasted tomatoes, and served with loaves of Cheesecake Factory bread. By the end of the day everything was gone! Thank you for this delicious recipe!
Melissa Huggins
Hi Sharon, I'm so happy this was a hit with your family! Sounds perfect with the Cheesecake Factory bread too. Thank you for trying it out and sharing your feedback. 🙂
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! 🙂