One Pot Creamy Tomato Basil Pasta is an easy recipe that will soon be a family favorite. Our one pot pasta recipe makes it’s own velvety tomato sauce and gets it’s creaminess from a secret ingredient! Just stir the ingredients together in one pot, bring to a boil and cook until the pasta is al dente. Stir in arugula, basil and the secret ingredient cream cheese, and you’ll have a creamy tomato pasta on the table in no time!
Tomato Basil Pasta Recipe
One Pot Creamy Tomato Basil Pasta makes it's own velvety tomato sauce and gets it's creaminess from a secret ingredient....cream cheese! After a busy day everyone deserves a nourishing meal in just minutes.
The ease of cooking everything in just one pot and having dinner on the table in a quick minute can't be beat! I know you love my One Pot recipes and I really do too! A one pot pasta is the way to go for a busy weeknight dinner.
But wait, you have to admit that it's also impressive enough for entertaining and Sunday dinner too! For our tomato basil pasta, just stir the ingredients together in one pot, bring to a boil and cook until the pasta is al dente. Stir in the cream cheese, arugula and basil and serve!
Pour yourself a glass of wine, butter that crusty bread and relax at the end of your beautiful day with a bowl of Creamy Tomato Basil Pasta!
Looking for a heartier dinner? Make it a tomato basil pasta with chicken dinner by topping each bowl of pasta with sliced cooked chicken!
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Ingredients you will need to make this recipe
- orecchiette pasta
- water
- diced tomatoes with basil and oregano
- tomato sauce
- garlic
- kosher salt
- cream cheese
- arugula
- fresh basil
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One Pot Creamy Tomato Basil Pasta makes it’s own velvety tomato sauce and gets it’s creaminess from a secret ingredient….cream cheese! Just stir the ingredients together in one pot, bring to a boil and cook until the pasta is al dente. Stir in the cream cheese, arugula and basil and serve!
- 8 ounces uncooked orecchiette pasta, about 2 1/4 cups
- 2 1/4 cups water
- 1 can (14.5 ounces) diced tomatoes with basil and oregano
- 1 can (8 ounces) tomato sauce
- 2 cloves garlic, minced
- 1 tsp. kosher salt
- 4 ounces cream cheese, cut in cubes, at room temperature
- 2 cups arugula leaves
- 1/4 cup sliced fresh basil leaves
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In skillet with tall sides, preferably non-stick, combine pasta, water, diced tomatoes with their juices, tomato sauce, garlic and kosher salt.
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Bring to a boil over medium-high heat.
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Boil 10 minutes or until pasta is just al dente.
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Reduce heat to medium and add cream cheese, stirring until a creamy sauce has formed.
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Remove from heat and stir in arugula and basil.
Makes 4 servings (about 6 cups)
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