One Pot Creamy Tomato Pasta Recipes

ONE POT CREAMY TOMATO PASTA

One Pot Creamy Tomato Pasta image

This One Pot Creamy Tomato Pasta is so quick to make - and you only need a single pot! Even the pasta cooks right in the sauce for easy cleanup.

Provided by Nora from Savory Nothings

Time 30m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small onion (chopped)
1 clove garlic (minced)
⅓ cup sundried tomatoes (chopped (optional - I love it but my kids refuse to eat it))
1 tablespoon tomato paste
2 teaspoons Italian seasoning
3 cups chicken stock or water
1 (15-oz) oz can diced tomatoes (undrained)
1 (12-oz) box short pasta shapes (spirals or bow ties work great)
salt & pepper (to taste)
½ cup grated Parmesan
¼ cup cream cheese (OR ricotta, mascarpone... whatever you have on hand! Use more for extra creaminess.)
chopped flat leaf parsley (optional)

Steps:

Sauté:Heat the oil in a large pot over medium heat. Sauté the onion, garlic and sun-dried tomatoes until starting to soften, about 2 minutes. Add the tomato paste and Italian seasoning and cook for 1 more minute.
Add liquids and pasta:Pour the chicken stock into the pan, scraping any browned bits off the bottom of the pot. Add the can of diced tomatoes and pasta and season to taste.
Cook the pasta:Bring to a boil, then reduce the heat to a simmer and cook until pasta is done, about 10-15 minutes. If the pasta starts looking dry and there doesn't seem to be enough liquid, add a little extra broth during the cooking process.
Add cheeses:Take the pasta off the heat and stir in the Parmesan and cream cheese. Add parsley if you like. Let the pasta sit and thicken for 3-4 minutes before serving immediately.

Nutrition Facts : ServingSize 1 serving, Calories 538 kcal, Carbohydrate 81 g, Protein 23 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 513 mg, Fiber 6 g, Sugar 11 g

ONE POT CREAMY TOMATO PASTA

One Pot Creamy Tomato Pasta image

Rich, hearty, and comforting. Those are the best words to describe this simple yet delicious one pot pasta recipe! Definitely worth a try!

Provided by reciplyours

Categories lunch & dinner

Time 50m

Number Of Ingredients 18

Ingredients

250 g Creste di Gallo / Crest of the Rooster Pasta (can be replaced by penne)
750 g tomato passata
250 ml heavy cream
1 carrot
1 celery
1 onion (medium size)
a few fresh basil leaves
a few bunches of fresh parsley
1 tsp dry thyme
4 tbsp olive oil
2 tsp balsamic vinegar
15 g butter
2+½ tbsp cane sugar
1+½ tsp salt (or salt to taste)
grated mozzarella (to sprinke )
3 cup water
½ cup oat drink
1 tsp crushed black pepper

Steps:

Slice in large chunks, 1 carrot, 1 medium-size onion, 1 celery. Pour 4tbsp olive oil into a food processor, add the vegetables, and mix. Cook the vegetables for 10min at medium to low heat (Use a cast-iron skillet or frying pan with some extra olive oil)
In a long bottomed saucepan, pour 750g of tomato passata, 3cup of water and, the mixed vegetables. Cook at a simmer for 20min (low heat).
Add 250ml of heavy cream, 15g of butter, 1+½tsp of salt (or salt to taste), 2+½tbsp of cane sugar, 1tsp of dry thyme, 1tsp of crushed black pepper, and 2tsp of balsamic vinegar to the tomato sauce. Cook for 10min more.
Add 250g of "Crest of the Rooster Pasta" directly into the sauce. Cook until al-dente (time may vary depending on the pasta brand used). Right at the end add ½cup of Oat drink or milk to loosen the sauce a little bit. Serve hot with grated mozzarella cheese, freshly cut parsley, and crushed black pepper.

ONE-POT CREAMY TOMATO PASTA

One-Pot Creamy Tomato Pasta image

Here's a vegan creamy tomato pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It's the perfect meal for when you just don't feel like cooking. -Michelle Miller, Sunkissed Kitchen

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1/3 cup unsalted cashews, soaked overnight
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup olive oil
1 medium red onion, thinly sliced
2 garlic cloves, minced
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 pound Broccolini or broccoli spears, cut into 3 inch pieces
1 cup sliced fresh carrots
2-1/2 to 3 cups water
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
8 ounces uncooked gluten-free spiral pasta

Steps:

In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 500 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein.

HALLOWEEN-INSPIRED SPICY TOMATO CREAM PASTA RECIPE BY TASTY

Halloween-Inspired Spicy Tomato Cream Pasta Recipe by Tasty image

Spooky season is here! Actually, this recipe was created in mid-July, but it's never too early to start celebrating. This spicy, creamy tomato pasta is perfect for any season.

Provided by Ivanna Lopez Guajardo

Categories Dinner

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

kosher salt, to taste
12 oz dried pasta, preferably Halloween shapes
2 tablespoons salted butter
2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, minced
¼ teaspoon red pepper flakes
1 tablespoon tomato paste
8 oz tomato sauce
½ cup heavy cream
8 fresh basil leaves, thinly sliced, divided
1 cup freshly grated parmesan cheese, divided
freshly ground black pepper, to taste

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
Meanwhile, in a large skillet over low heat, melt together the butter and olive oil until beginning to bubble. Add the garlic and shallot and cook until golden, 2-3 minutes. Add the red pepper flakes and tomato paste and stir until evenly incorporated.
Add the tomato sauce and heavy cream and stir the sauce for 2-3 minutes, until smooth and warmed through.
Add half of the basil and the cooked pasta and stir to coat in the sauce, then add ½ cup of Parmesan cheese and stir until incorporated and melted. If the sauce is too thick, add some of the reserved pasta water. Season with salt and pepper to taste.
Divide the pasta between bowls and garnish with the remaining basil and Parmesan cheese. Serve immediately.
Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 23 grams, Fat 22 grams, Fiber 47 grams, Protein 9 grams, Sugar 2 grams

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