One Pot Creamy Tomato Pasta Recipes

ONE POT CREAMY TOMATO PASTA

Steps:

• Sauté:Heat the oil in a large pot over medium heat. Sauté the onion, garlic and sun-dried tomatoes until starting to soften, about 2 minutes. Add the tomato paste and Italian seasoning and cook for 1 more minute.
• Add liquids and pasta:Pour the chicken stock into the pan, scraping any browned bits off the bottom of the pot. Add the can of diced tomatoes and pasta and season to taste.
• Cook the pasta:Bring to a boil, then reduce the heat to a simmer and cook until pasta is done, about 10-15 minutes. If the pasta starts looking dry and there doesn't seem to be enough liquid, add a little extra broth during the cooking process.
• Add cheeses:Take the pasta off the heat and stir in the Parmesan and cream cheese. Add parsley if you like. Let the pasta sit and thicken for 3-4 minutes before serving immediately.

ONE POT CREAMY TOMATO PASTA

Steps:

• Slice in large chunks, 1 carrot, 1 medium-size onion, 1 celery. Pour 4tbsp olive oil into a food processor, add the vegetables, and mix. Cook the vegetables for 10min at medium to low heat (Use a cast-iron skillet or frying pan with some extra olive oil)
• In a long bottomed saucepan, pour 750g of tomato passata, 3cup of water and, the mixed vegetables. Cook at a simmer for 20min (low heat).
• Add 250ml of heavy cream, 15g of butter, 1+½tsp of salt (or salt to taste), 2+½tbsp of cane sugar, 1tsp of dry thyme, 1tsp of crushed black pepper, and 2tsp of balsamic vinegar to the tomato sauce. Cook for 10min more.
• Add 250g of "Crest of the Rooster Pasta" directly into the sauce. Cook until al-dente (time may vary depending on the pasta brand used). Right at the end add ½cup of Oat drink or milk to loosen the sauce a little bit. Serve hot with grated mozzarella cheese, freshly cut parsley, and crushed black pepper.

ONE-POT CREAMY TOMATO PASTA

Steps:

• In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.