One-Pot Tomato Basil Pasta is the kind of dinner that makes weeknights feel effortless, and it fits perfectly into a rotation of Quick Healthy Dinner Recipes when you want something cozy, fresh, and family-friendly without spending hours in the kitchen. This simple one-pot meal gives you al dente pasta, a silky tomato-basil sauce, and a balanced plate of carbs, protein, and healthy fats—all with minimal cleanup and maximum flavor.
Nutritional Benefits
This One-Pot Tomato Basil Pasta is naturally vegetarian and can easily be made vegan by skipping or swapping the cheese. Thanks to tomatoes, garlic, onions, and leafy greens like spinach, it delivers fiber, antioxidants, and vitamins while still feeling like comfort food.
Here’s an approximate nutritional breakdown per serving (about 1 ½ to 2 cups, depending on your exact ingredients):
| Nutrition | Per Serving (approx.) |
|---|---|
| Calories | 350–450 kcal |
| Carbohydrates | 55–65 g |
| Protein | 11–18 g |
| Total Fat | 8–14 g |
| Saturated Fat | 1–4 g |
| Fiber | 6–9 g |
| Sugars | 6–9 g |
| Sodium | Depends on broth & salt added |
Because everything simmers together in one pot, the starch released from the pasta slightly thickens the sauce, which makes the dish naturally creamy without needing heavy cream. Using whole-wheat or chickpea pasta boosts fiber and protein, turning this into a more satisfying option for Healthy Eating while still being weeknight‑friendly.
Ingredients & Substitutions
Here’s what you’ll need to make this One-Pot Tomato Basil Pasta, plus flexible swaps to match your pantry and preferences.
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Olive oil (2 tbsp) | Sautéing, flavor, healthy fats | Avocado oil, canola oil, or a light butter/olive oil blend |
| Onion, chopped (1 large) | Sweetness, flavor base | Shallots, leek, or 1 cup frozen chopped onions |
| Garlic, minced (3–4 cloves) | Aromatics, savory depth | 1–1½ tsp garlic powder in a pinch |
| Diced tomatoes (1 can, 28 oz) | Main sauce component | Crushed tomatoes, tomato passata, or 2 smaller 14.5-oz cans |
| Vegetable broth, low-sodium (3–4 cups) | Cooking liquid, flavor | Chicken broth, water plus 1–2 bouillon cubes |
| Dry pasta, short shape (12 oz penne/rigatoni) | Carb base, bulk | Spaghetti broken in half, whole‑wheat pasta, or chickpea pasta |
| Fresh spinach, roughly chopped (2 oz / about 2 cups) | Greens, color, nutrients | Kale, arugula, or frozen spinach (well squeezed) |
| Fresh basil, chopped (¼ cup + more for serving) | Herby brightness, classic flavor | ½–1 tsp dried basil plus extra parsley at the end |
| Parmesan cheese, shredded (1 cup) | Umami, saltiness, creaminess | Pecorino, Grana Padano, or nutritional yeast for a vegan version |
| Italian seasoning (2 tsp) | Herb blend for the sauce | Oregano + basil + thyme mix |
| Red pepper flakes (¼ tsp) | Gentle heat, complexity | Black pepper, a pinch of cayenne, or omit for no spice |
| Salt & black pepper | Overall seasoning | Adjust to taste based on broth and cheese |
| Extra virgin olive oil (for finishing) | Optional drizzle for richness | Skip, or use a pat of butter to finish |
Equipment Needed
– Large, heavy-bottomed pot or Dutch oven with lid
– Wooden spoon or silicone spatula for stirring
– Measuring cups and spoons
– Chef’s knife and cutting board
– Ladle or large spoon for serving
Step-by-Step Instructions
This method keeps everything in one pot from start to finish, making it ideal if you’re craving Quick Healthy Dinner Recipes but still want a homemade meal that tastes slow-simmered.
1. Sauté the aromatics
– Heat the olive oil in your pot over medium heat.
– Add the chopped onion and cook for 3–5 minutes, stirring occasionally, until softened and slightly translucent.
– Stir in the minced garlic and cook for about 30 seconds, just until fragrant (do not brown it).
2. Build the sauce base
– Pour in the canned diced tomatoes with their juices and the vegetable broth (start with 3 cups).
– Add Italian seasoning, red pepper flakes, a pinch of salt, and some black pepper.
– Stir well to combine and bring the mixture up to a gentle boil over medium‑high heat.
3. Add the pasta
– Once boiling, stir in the dry pasta, making sure it’s mostly submerged in the liquid.
– Return to a simmer, then reduce heat to medium or medium‑low to maintain a steady bubble.
– Cook uncovered for 10–12 minutes, stirring every 1–2 minutes so the pasta doesn’t stick to the bottom or clump.
4. Adjust liquid and doneness
– As the pasta cooks, it will absorb liquid and release starch, thickening the sauce.
– If the pot looks too dry before the pasta is al dente, add more broth or hot water, ¼–½ cup at a time.
– Taste a piece of pasta at the 9–10 minute mark and cook to your preferred doneness.
5. Finish with greens and basil
– When the pasta is just about done and there is still a little bit of saucy liquid in the pot, stir in the chopped spinach.
– Cook for 1–2 minutes until the spinach wilts.
– Stir in the fresh basil and half of the Parmesan cheese.
6. Taste and serve
– Turn off the heat. Adjust seasoning with more salt, pepper, or red pepper flakes.
– Let the pasta sit for 2–3 minutes to thicken slightly.
– Serve warm, topped with the remaining Parmesan and a drizzle of extra virgin olive oil.
Troubleshooting & Pro Tips
– Pasta sticking to the bottom
Stir frequently, especially in the first few minutes after adding pasta. Use a heavy pot to help distribute heat more evenly.
– Too much liquid left
Simmer uncovered for a few extra minutes, stirring often. The sauce will reduce and cling to the pasta as it thickens.
– Not enough liquid / pasta still firm
Add additional broth or water in small amounts, let it come back to a simmer, and cook until the pasta reaches the texture you want.
– Sauce tastes flat
Add a small pinch of salt at a time and a squeeze of lemon juice or splash of balsamic vinegar to brighten the flavors.
– Want more protein?
Stir in cooked chicken, turkey sausage, white beans, or chickpeas near the end of cooking. This is a great tweak if you’re turning it into Healthy Dinner Recipes For Family that keep everyone full longer.
– Make it creamier
Add a splash of milk or cream, or a spoonful of mascarpone or ricotta off the heat for a silkier sauce, while still keeping it lighter than traditional cream pastas.
Storage & Make-Ahead Tips
– Refrigerator
Store leftovers in an airtight container for 3–4 days. The flavors deepen as it sits, making it excellent for next‑day lunches and Easy Healthy Meals.
– Reheating
Reheat gently on the stovetop over low heat or in the microwave. Add a splash of water or broth to loosen the sauce and stir halfway through reheating.
– Freezing
Cook the pasta slightly under al dente if you plan to freeze. Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat with a bit of extra liquid.
– Make-ahead prep
– Chop onions and garlic in advance and store in the fridge for up to 2 days.
– Pre-measure dry ingredients (pasta and seasonings) into a container so dinner can go from pantry to pot in minutes.
– You can also make the full recipe earlier in the day and reheat at dinnertime for truly Easy Dinner Recipes For Family.
Conclusion
One-Pot Tomato Basil Pasta proves that you don’t need complicated techniques or endless dishes to get a satisfying, home-cooked meal on the table, and it easily earns a place in your rotation of Quick Healthy Dinner Recipes when life feels too busy for fussy cooking. With simple pantry ingredients, fresh basil, and a single pot, you can feed everyone at the table something comforting, balanced, and full of flavor—perfect for Healthy Dinner Recipes For Family that keep both kids and adults happy. To keep exploring simple, flavor-packed meals, follow me on Pinterest for more One-Pot Tomato Basil Pasta, and don’t miss how it pairs beautifully with fun party ideas like Quick And Easy Dinner Recipes style snacks.
FAQ
Can I make this gluten-free?
Yes. Use your favorite gluten-free pasta and keep a close eye on the liquid; some gluten-free pastas absorb more or less broth, so you may need to adjust.
How can I make this vegan?
Use vegetable broth, skip the Parmesan, and finish with nutritional yeast or a vegan Parmesan alternative.
What pasta shape works best?
Short shapes like penne, rigatoni, or fusilli work especially well because they hold the sauce and cook evenly in one pot, but broken spaghetti also works if that’s what you have.
Can I add meat to this recipe?
Absolutely. Brown Italian sausage, ground turkey, or diced chicken in the pot first, then continue with the onions and garlic. This turns it into an even heartier option without changing the core method.
How do I keep leftovers from drying out?
When reheating, always add a splash of water, broth, or a bit of tomato sauce, then cover loosely so the steam helps bring the pasta back to a saucy, tender texture.
You might also like these :
One-Pot Garlic Butter Shrimp Pasta: Deliciously Simple Seafood Dish in Minutes
Texas Roadhouse Butter Chicken Skillet: An Irresistible, Easy Chicken Dinner!
Creamy Garlic Parmesan Chicken: Best Chicken Crockpot Recipes for Cozy Meals
Slow Cooker Lemon Herb Chicken & Rice That’ll Make You Drool – A Fresh Chicken Crockpot Recipes Delight