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One Pot Creamy Tomato Basil Pasta
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One Pot Creamy Tomato Basil Pasta

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! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: creamy tomato basil pasta, one pot pasta
Servings: 4
Calories: 312kcal
Author: Gwynn Galvin


  • 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


  • In skillet with tall sides, preferably non-stick, combine pasta, water, diced tomatoes with their juices, tomato sauce, garlic and kosher salt.
  • Bring to a boil over medium-high heat.
  • Boil 10 minutes or until pasta is just al dente.
  • Reduce heat to medium and add cream cheese, stirring until a creamy sauce has formed.
  • Remove from heat and stir in arugula and basil.


Makes 4 servings (about 6 cups)


Calories: 312kcal | Carbohydrates: 44g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 583mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 697IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg