One-Pot Creamy Tomato Pasta

When it comes to whipping up dinner on the fly, one-pot pasta is a little bit of a miracle worker. If you’re unfamiliar, it’s a process where you dump all of your ingredients – uncooked pasta included – into a pot, and let everything cook together at the same time.

Serves 4; 5 minutes prep, 15 minutes cook time

INGREDIENTS

• 2 tablespoons olive oil
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, drained and chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 3 cups chicken broth or water
• 1 (15 oz) can crushed tomatoes
• 12 oz uncooked short pasta, such as farfalle, penne, fusilli, etc
• 1/3 cup cream cheese
• 1/2 cup Parmesan cheese, freshly grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh basil leaves, torn, for serving (optional)

PREPARATION

1. Add the oil to a large pot over medium heat. Once hot, add onion and sun-dried tomatoes and cook until starting to soften, about 2 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. Stir in tomato paste, thyme, and oregano and cook 1 minute.
3. Add chicken broth and crushed tomatoes to pot and a generous pinch of salt.
4. Bring to a boil, stir in pasta, then reduce to a simmer. Cook until pasta is al dente, 10-15 minutes, adding extra broth or water if needed.
5. Remove from heat and stir in cream cheese and Parmesan until melted. Season to taste with salt and pepper and let pasta rest and thicken a few minutes before serving.
6. Serve with fresh basil, if using, and enjoy!

Credit to: 12tomatoes