One-Pot Creamy Tomato Pasta
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!
Servings 4 people
Calories 468kcal
Equipment
- 1 Large Pot with Lid or Large Pan with Lid
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
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
Nutrition
Calories: 468kcal | Carbohydrates: 68g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 285mg | Sugar: 8g