Easy One Pot Pasta Dinner with Minimal Cleanup

Easy one pot pasta dinner recipe—tasty, creamy, and minimal cleanup. Ready in 20 minutes with simple ingredients..This one pot pasta is a game changer for busy weeknights. You cook everything in one pan, so you spend less time washing dishes and more time enjoying dinner.

With simple ingredients and clear steps, even a cooking beginner can make a creamy, flavorful meal. Let’s get started!

— All cooking happens in one pot for fast cleanup
— Ready in just 20 minutes
— Uses basic pantry items you likely have on hand
— Creamy, rich sauce without extra fuss
— Flexible: add veggies or protein as you like

Ingredients

— 12 oz (340 g) dried pasta (penne, fusilli, or farfalle)
— 1 tablespoon (15 ml) olive oil
— 1 small onion, chopped
— 3 cloves garlic, minced
— 1 can (14.5 oz / 410 g) diced tomatoes, with juice
— 3 cups (720 ml) chicken or vegetable broth
— ½ cup (120 ml) heavy cream
— 1 cup (30 g) fresh spinach or basil leaves, roughly chopped
— ½ teaspoon salt (adjust to taste)
— ¼ teaspoon black pepper
— ¼ cup (25 g) grated Parmesan cheese (plus more to serve)

How to make it

1. Heat the pot over medium heat. Add olive oil.
2. Once hot, add chopped onion. Cook 2–3 minutes until soft.
3. Stir in minced garlic. Cook 30 seconds until fragrant.
4. Pour in diced tomatoes with juice. Add pasta and broth.
5. Bring to a gentle boil, then lower heat to medium-low.
6. Stir every 2–3 minutes so pasta does not stick.
7. After 10 minutes, check pasta. It should be almost done.
8. Pour in heavy cream. Stir and cook 2 more minutes.
9. Season with salt and pepper. Add spinach or basil. Stir until wilted.
10. Turn off heat. Sprinkle in Parmesan cheese. Stir to combine.
11. Serve hot with extra cheese on top.

Tips and common mistakes

— Stir often so pasta cooks evenly and does not stick to the pot.
— If the sauce is too thin, cook 1–2 more minutes without lid to reduce liquid.
— Do not lift the lid too often; this drops the temperature and slows cooking.

Substitutions

— Pasta: swap penne for rotini or bow ties.
— Dairy: use half-and-half instead of heavy cream for a lighter sauce.
— Greens: use kale or arugula in place of spinach.
— Protein: add cooked chicken, sausage, or canned beans at the end.

Storage instructions

— Let pasta cool to room temperature.
— Store in an airtight container in the fridge for up to 3 days.
— Reheat gently in a pan with a splash of broth or water to loosen sauce.

FAQ

Q: Can I use whole wheat pasta?
A: Yes. Whole wheat takes a minute longer to cook, so add 1–2 extra minutes.

Q: Is this recipe vegetarian?
A: To make it vegetarian, use vegetable broth and skip the Parmesan or pick a vegetarian cheese.

Q: Can I freeze leftovers?
A: We don’t recommend freezing, as the sauce can separate. Fresh is best.

Q: What pasta shape works best?
A: Medium shapes like penne, fusilli, or rigatoni hold the sauce well.

Q: How do I thicken the sauce?
A: Cook a bit longer without the lid or stir in more cheese at the end.

While shrimp is a light and lean protein, pairing it with a hearty side makes it a complete family meal. If you’re serving our garlic butter shrimp, try a side of roasted potatoes with garlic to double down on those aromatic flavors. For a creamier texture that complements our shrimp soup, a scoop of creamy mashed potatoes is the ultimate comfort pairing.