Can I use canned tomatoes instead of fresh for tomato one pot pasta?

Absolutely. In fact, I do this more often than not. Canned crushed or diced tomatoes are convenient, consistent, and perfect for building that saucy base quickly. If you're using whole peeled tomatoes, just crush them a bit before adding. For deeper flavor, try fire-roasted canned tomatoes — they bring smoky magic without needing to roast anything yourself.

What pasta works best for tomato one pot pasta?

Short pasta shapes like penne, rotini, or shells are your best bet. They hold sauce well, cook evenly, and don’t clump like long strands often do in one-pot dishes. I’ve had the best texture using rigatoni — it soaks up every bit of that creamy tomato sauce.

How do I make creamy tomato one pot pasta without dairy?

Easy. Swap heavy cream for unsweetened cashew cream or canned coconut milk (just the thick part from the top). You’ll still get that luscious finish, minus the lactose. Bonus: these plant-based options actually make the dish a bit lighter — and still super satisfying. If you’re leaning vegan, pair it with a spoonful of nutritional yeast or a dairy-free parmesan sub for extra umami.

What are common mistakes when making tomato one pot pasta?

Biggest one? Too much liquid. It waters down the flavor and leaves you with soup instead of sauce. Next? Skipping the garlic-onion sauté. That step makes the flavor stick. Also, resist the urge to add cream too soon — it can separate under high heat. Stir it in at the very end, off heat, for that dreamy finish.

Tomato One Pot Pasta That’s Creamy, Quick & Made Just for You

Description

A creamy, cozy tomato one pot pasta made just for one — no straining, no fuss. Just real flavor in a single pan.

Ingredients

2 oz penne or short pasta

1/2 cup crushed canned tomatoes

1/2 cup low-sodium broth (veg or chicken)

1 clove garlic, minced

1 tbsp diced onion

1 tbsp olive oil

2 tbsp heavy cream (or dairy-free alt)

Salt and pepper to taste

Fresh basil or grated cheese (optional)

Instructions

1. Sauté garlic and onion in olive oil over medium heat for 1–2 minutes until fragrant.

2. Add pasta, crushed tomatoes, and broth. Stir well to combine.

3. Bring to a simmer and cook uncovered for 10–12 minutes, stirring occasionally.

4. Once pasta is tender and liquid is mostly absorbed, turn off heat.

5. Stir in heavy cream and mix well until smooth and creamy.

6. Taste and adjust seasoning. Top with fresh basil or cheese if desired.

7. Serve warm straight from the pot or in a bowl.

Notes

Don’t add cream while simmering — it may curdle. Stir it in last.
If sauce is too thick, add a splash more broth.
Try coconut milk or cashew cream for dairy-free option.

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 5g
Sodium: 420mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 10g
Cholesterol: 30mg

Keywords: tomato one pot pasta, pasta for one, creamy tomato pasta