Pasta. End of sentence. Pasta is one of my favorite meals in the world and what would be better than a simple one-pot pasta recipe? I can’t think of anything. So, today, I’ve compiled five equally delicious but completely different one-pot pasta recipes to make your dinners as simple as ever!
One Pan Garlic Parmesan Pasta
Thanks to Yellow Bliss Road for this recipe!
Ingredients
– 1 tablespoon olive oil
– 2 tablespoons minced garlic
– 2 tablespoons butter
– 8 oz. dry linguine noodles
– 2 cups low-sodium chicken stock
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1 cup milk/cream (I use half nonfat milk and half heavy cream)
– 1/2 cup fresh shredded Parmesan cheese
– 1 tablespoon chopped parsley
Directions
1. In a 12 inch skillet over medium-high, heat olive oil and add garlic. Stir and cook until garlic becomes fragrant and just starts to brown; about 1 minute. Add pasta, salt, pepper, butter, chicken stock and milk/cream. Stir and bring to a boil.
2. Reduce heat to medium-low, cover and simmer for 20 minutes or until pasta is tender. *OR cook and stir constantly for about 10 minutes for a quicker finish time.
3. Remove from heat, toss pasta, and stir in Parmesan Cheese (sprinkle cheese in a thin, even layer for best melting). *Pro-tip – I use a microplane and grate right over the pasta.
4. Sprinkle parsley on top. Divide into bowls and serve hot.
One-Pot Sausage Pasta
Thanks to Supergolden Bakes for this recipe!
Ingredients
– Cooking spray or olive oil to fry
– 4 Polish smoked sausages (kielbasa) sliced or spicy Italian sausages (see notes)
– 1 onion, finely diced
– 2 tsp Cajun seasoning
– ½ tsp salt
– 2 garlic cloves, minced
– 14 oz (400g) chopped tomatoes (canned chopped/crushed tomatoes) in their juice
– 14 oz (400g) dried pasta rigatoni or penne
– 4 cups (960ml) hot chicken stock from a stock cube
– 3 tbsp Mascarpone cheese or Light Cream Cheese for a slimming version
– 4 tbsp grated Parmesan cheese plus extra to serve
– 2 tbsp fresh basil, chopped
– Salt and pepper to season to taste
– ½ tsp chili flakes to garnish (optional)
Directions
1. Mist a large pot with olive oil spray and pan fry the sausage over medium-high heat for a few minutes until it starts to color and crisp at the edges.
2. Lower the heat and add the diced onion, Cajun seasoning, and salt. Cook, stirring, for about 5 minutes until the onion starts to soften.
3. Add the minced garlic and cook for a couple of minutes.
4. Stir in the chopped tomatoes.
5. Add the hot chicken stock and bring to a rolling simmer.
6. Stir the pasta into the pot and lower the heat to a simmer, partially covering the pot. Cook, stirring occasionally until the rigatoni is cooked through (see notes).
7. Stir in the mascarpone cheese until it melts and is incorporated into the sauce.
8. Add the Parmesan cheese and stir to combine. Check the seasoning and add salt (if needed), freshly ground pepper, and chili flakes.
9. Serve garnished with chopped fresh basil and a little extra grated Parmesan – yummy!
One-Pot Pasta with Tomato & Mascarpone Sauce
Thanks to Happy Veggie Kitchen for this recipe!
Ingredients
– 500g (18 oz) fusilli
– 1 Tbsp Olive oil
– 1 medium red onion, or 1/2 of a large one*, chopped (or a couple of shallots)
– 5 garlic cloves, crushed
– 1 Tbsp dried Italian herbs
– 2 tsp salt
– 2 cans (400g / 14oz each) chopped tomatoes with liquid (I like to use one can of cherry tomatoes + one can of regular chopped tomatoes)
– 140g (5oz) of tomato paste/puree – you may want more or less depending on how watery your canned tomatoes are so use your judgement here.
– 1 Tbsp balsamic vinegar
– 950 ml (4 cups) of boiling water (you may need more)
– A few handfuls of fresh basil
– 250g (9oz) fresh spinach (try adding some rocket/arugula too!)
– 25-50g (2-4 Tbsp) of butter (as much as you dare!)
– 3 heaping spoonfuls of mascarpone
Directions
1. In a large pot, heat some olive oil and gently saute your onions until soft.
2. Add the garlic and herbs, and saute on a very low heat for a further 1-2 minutes until fragrant.
3. Add tomatoes, tomato paste, salt, and balsamic vinegar. Cook for 5 minutes, until bubbling.
4. Now add the fusilli along with the boiling water. The sauce will be very watery and runny but don’t worry — the pasta will absorb all the excess water as it cooks.
5. Bring to a boil, and then simmer for 10 to 12 minutes, stirring often, until the pasta has cooked and the sauce has thickened back up. If it goes too dry, add some more water. It’s hard to say how much you’ll need because some pasta brands are thicker than others.
6. Now add the spinach, basil, and butter, and stir over low heat until it’s cooked down.
7. Finally, stir in the mascarpone until melted. You should have a deliciously thick, creamy sauce.
One-Pot Mediterranean
Thanks to Midwest Foodie for this recipe!
Ingredients
– 16 oz. linguine, uncooked
– 6 cups vegetable broth
– 1 small red onion, diced
– 4 cloves garlic, minced
– ½ cup pitted green olives
– ½ cup pitted black olives
– 1 pint grape tomatoes
– 1 (15 oz.) can artichoke hearts
– ½ cup fresh chopped dill + more for garnish
– ½ cup crumbled feta + more for garnish
Directions
1. Add linguine, broth, onion, olives, tomatoes, artichoke hearts, and garlic along with a couple of large pinches of salt and a large pinch of pepper. Stir to combine.
2. Turn to high and bring to a simmer.
3. Simmer, uncovered, over medium-low heat for 10-12 minutes or until pasta is al dente and most of the liquid has been absorbed.
4. Stir in fresh dill and feta. The feta will begin to melt and mix with the remaining pasta water, coating the noodles in a light sauce.
5. Garnish with fresh dill and a bit more feta and serve!
One Pot Mac and Cheese
Thanks to The Recipe Rebel for this recipe!
Ingredients
– 2-2.5 cups low sodium chicken broth
– 2-2.5 cups whole milk or light cream
– 2 tablespoons butter
– 3/4 teaspoon salt
– 1/4 teaspoon black pepper
– 3 cups dry macaroni (I use white with fiber)
– 1.5 cups shredded cheddar cheese (NOT pre-shredded)
– 1.5 cups shredded gruyere cheese
Directions
– In a large skillet, stir together 2 cups chicken broth, 2 cups milk or cream, butter, salt, and pepper. Bring to a low simmer over medium heat.
– Stir in macaroni. Cover and cook, stirring every 4-5 minutes until al dente (about 10-12 minutes total), adding more liquid gradually if needed.
– Stir in cheese until melted — if necessary, cover and let rest a few minutes to melt the cheese and then stir. If the sauce is too thick, gradually stir in additional broth or milk until it comes together.
What are your favorite one-pot pasta recipes? Let us know in the comments!
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