Ingredients
Scale
- 8 oz (225g) pasta
- 2 cups (480ml) vegetable broth
- 1 cup (240ml) heavy cream
- 1 can (14 oz/400g) diced tomatoes
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup (25g) grated parmesan cheese
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add minced garlic and sauté for 1 minute.
- Pour in vegetable broth, heavy cream, and diced tomatoes. Stir well.
- Add pasta, basil, oregano, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
- Once pasta is cooked, stir in parmesan cheese.
- Serve hot.
Notes
- Use any short pasta like penne or fusilli.
- Add a pinch of red pepper flakes for heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: one-pot, creamy tomato pasta, easy pasta recipe, quick dinner