Easy One-Pot Pasta

I love this Easy One-Pot Pasta because it’s a no-fuss, flavorful meal that comes together quickly with minimal cleanup. Everything cooks in a single pot—pasta, veggies, sauce, and seasonings—making dinner both simple and delicious.

Why You’ll Love This Recipe

What I enjoy most is how the pasta absorbs all the flavors of the sauce and ingredients as it cooks, creating a rich and creamy dish without needing multiple pots or extra steps. It’s perfect for busy nights when I want a comforting meal ready fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, fusilli, or spaghetti)

• Olive oil

• Garlic cloves, minced

• Onion, diced

• Cherry tomatoes or canned diced tomatoes

• Fresh spinach or kale

• Vegetable or chicken broth

• Heavy cream or milk

• Grated Parmesan cheese

• Salt and pepper

• Italian seasoning or dried basil and oregano

• Optional protein: cooked chicken, sausage, or beans

Directions

1. I heat olive oil in a large pot over medium heat and sauté diced onion and minced garlic until fragrant and translucent.

2. I add cherry tomatoes and cook for a couple of minutes to release their juices.

3. I pour in the broth, add the uncooked pasta, and season with salt, pepper, and Italian seasoning.

4. I bring the mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.

5. I stir in fresh spinach or kale until wilted.

6. I pour in the heavy cream and grated Parmesan, stirring until the sauce becomes creamy and coats the pasta.

7. I add any optional cooked protein and heat through.

8. I taste and adjust seasoning if needed before serving.

Servings and Timing

• Yield: 4 servings

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Vegetarian: I skip meat and add extra veggies like mushrooms, zucchini, or bell peppers.

• Spicy: I add red pepper flakes or hot sauce for some heat.

• Cheese swaps: I try mozzarella, goat cheese, or Asiago instead of Parmesan.

• Cream alternative: I use coconut milk or cashew cream for a dairy-free option.

• Gluten-free: I use gluten-free pasta and ensure broth is gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet with a splash of broth or cream to loosen the sauce. Microwave reheating works too—stir halfway through and add liquid if it thickens too much.

FAQs

Can I use any pasta shape?

Yes, I use whatever pasta I have on hand, but smaller shapes or broken spaghetti work best for even cooking.

How do I prevent the pasta from sticking?

I stir the pot frequently during cooking and ensure there’s enough liquid to cover the pasta.

Can I add frozen veggies?

Absolutely—I add them partway through cooking so they thaw and cook with the pasta.

Can I prepare this ahead?

I prefer fresh, but I can make the sauce ahead and reheat with freshly cooked pasta.

How do I make it creamier?

I add extra cream or cheese at the end and stir until melted and smooth.

Conclusion

Easy One-Pot Pasta is my favorite quick and comforting meal when I want a delicious dinner with minimal effort and cleanup. It’s versatile, flavorful, and perfect for busy weeknights or anytime I crave a cozy pasta dish.