Creamy pasta in one pot

This one-pot tomato and basil pasta is a true game-changer for quick and easy cooking. The trick? Everything cooks together in a single pot, letting the pasta soak up all the flavors and create a smooth, velvety sauce.

When I first tried making this, I wasn't sure about cooking pasta with veggies and cream all together. But I was blown away by the results - the pasta turned out perfectly al dente, the sauce was creamy, and the smell was incredible.

Key ingredients

• Pasta: Shorter shapes like penne or farfalle work best since they cook evenly throughout
• Cherry tomatoes: They add sweetness and freshness as they break down during cooking
• Basil: Gives the dish its signature Mediterranean flavor
• Sour cream: Makes the sauce silky and balances the tomato acidity
• Parmesan: Adds richness and umami while helping thicken the sauce

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Step-by-step guidance

Getting your ingredients ready

First, slice your onion thinly - thinner slices soften faster. Mince the garlic or smash it with a press to release more flavor. Cut cherry tomatoes in half so they release their juices while cooking. Tear up the basil roughly, saving a few pretty leaves for topping. Have everything within reach since this cooks quickly without time to chop anything else.

Everything in one pot

Use a big pot, preferably non-stick, so the pasta won't stick. Toss in the dry pasta, prepped onions, garlic and tomatoes. Add tomato paste, water, cream, salt and pepper, then mix well so the pasta is fully covered. Mix in most of the torn basil, keeping some leaves for garnish.

The cooking process

Cover the pot and heat on high until it boils. Once boiling, take off the lid, turn to medium heat and cook for 8-10 minutes. Stir every few minutes so the pasta cooks evenly without sticking. Cooking time depends on what's listed on the package - usually between 8-11 minutes. The liquid should get thicker as it cooks, forming a creamy sauce.

The finishing touches

Just before you're done cooking, stir in the grated parmesan, which makes the sauce even creamier. Take the pot off the heat and let it sit for a moment. If the sauce seems too thick, add a splash of hot water; if it's too runny, let it simmer a bit longer. Serve your one-pot pasta on plates and top with the fresh basil leaves you saved and extra parmesan if you want.

I've found this dish turns out really well when I use a heavy-bottomed pot that spreads heat evenly. This one-pot pasta is also a fantastic base that you can tweak depending on the season or what you're craving.

Smart cooking brilliance

This one-pot method shows off modern, efficient cooking without cutting corners on flavor. Though likely inspired by old-school Italian techniques, it's gotten super popular lately thanks to food blogs and social media. The big win isn't just saving time and energy, but also that the pasta starch mixes right into the sauce for natural creaminess. The result? A flavorful, creamy dish that gives you maximum taste with minimum fuss.

Mix it up options

You can change the basic recipe however you want:

• For a fall version, throw in mushrooms and thyme
• For summer vibes, add zucchini, yellow peppers and fresh oregano
• Protein lovers can mix in diced ham, chicken or shrimp
• Vegan version: use plant cream and swap parmesan for nutritional yeast

Tips for perfect one-pot pasta

• Pick the right pasta: Short shapes like penne, farfalle or fusilli work best as they cook evenly and mix easily
• Watch your liquid: Generally, the pasta should be just barely covered
• Stir frequently: This is key to prevent sticking and ensure even cooking
• Timing matters: Add quick-cooking veggies later so they don't turn to mush
• Use leftover heat: After cooking, take it off the stove and let it sit 1-2 minutes so the sauce thickens a bit more

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Storing and using leftovers

This pasta tastes best fresh, but stores well too. In an airtight container, it'll keep for 1-2 days in the fridge. When reheating, add a splash of water or milk since the pasta keeps absorbing liquid. For a creative way to use leftovers, turn them into a baked dish the next day: add some cream, grated cheese and breadcrumbs before putting it in the oven - you'll get a tasty pasta bake.

Making it healthier

For a healthier version of this dish, you can:

• Use whole wheat pasta instead of white pasta
• Switch the cream for light yogurt or plant-based cream
• Throw in more veggies like spinach, zucchini or bell peppers
• Cut back on salt and use more herbs for flavor instead

After making this recipe several times, I can tell you that this one-pot tomato and basil pasta isn't just a lifesaver on busy days, but also a truly tasty complete meal. The simple prep stands in wonderful contrast to the complex flavors that develop while everything cooks together. Give it a try and see how much flavor you can get from so few ingredients with so little work!

Frequently Asked Questions

→ What pasta type works best?

Medium shapes like penne, fusilli, or farfalle work great, taking about 8-11 minutes to cook. Thin ones like spaghettini cook too fast, and thick ones like rigatoni need more time and liquid.

→ Can I use fresh pasta?

Fresh pasta cooks too quickly and won’t suit this dish. Stick to dry pasta for even cooking with the other ingredients.

→ What if the sauce turns too thick or runny?

If it’s too thick, splash in some water. Too runny? Let it cook a bit longer or stir in a tablespoon of parmesan to thicken it.

→ Can this be made vegan?

Absolutely! Swap the cream for a plant-based option like oat or coconut cream. Use nutritional yeast or vegan cheese instead of parmesan, or simply adjust the seasoning.

→ How can I customize this dish?

Toss in veggies like zucchini, peppers, spinach, or mushrooms. Use pesto instead of tomato paste. For added protein, try chicken, tuna, or white beans.

→ Can I make this ahead of time?

It’s best fresh. If making ahead, use less liquid to prevent over-softening. Add water or cream while reheating if needed.