One Pot Creamy Pasta Recipe
This one pot creamy pasta is rich, cozy, and weeknight-friendly, with rotini simmered right into a tomato mascarpone sauce until every bite is silky and flavorful. Fresh zucchini, tomatoes, and basil keep it bright while still feeling like comfort food.
Servings: 6 servings
Calories: 303kcal
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- ½ teaspoon dried oregano
- 2 tomatoes, diced
- 1 zucchini, diced
- 1 (6-ounce) can tomato paste
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 12 ounces rotini pasta
- 3 cups boiling water
- 3 Tablespoons mascarpone cheese
- ½ cup fresh basil, chopped
Instructions
- In a Dutch oven or large pot, heat olive oil over medium-low heat. Add onions and sauté until translucent, about 5-6 minutes. Add garlic and oregano, and cook for an additional minute.
- Add tomatoes, zucchini, tomato paste, salt, and pepper, and stir to combine. Cook for another 4-5 minutes.
- Pour boiling water and rotini into the pot. Give it a stir and simmer for 10-12 minutes. You may need to adjust the heat to low if it reaches a rapid boil and starts to splatter. Remove from heat.
- Add mascarpone and basil and stir thoroughly. If mixture is too thick, add an additional tablespoon or two of hot water. Garnish with additional basil. Serve immediately.
Video
Notes
- Store leftovers in an air-tight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of water to loosen the sauce.
- Add hot water only as needed. If the pasta needs more time but the sauce is getting too thick, add 1-2 tablespoons at a time.
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Nutrition
Calories: 303kcal | Carbohydrates: 46g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 594mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg
