If you’re looking for a quick, satisfying dinner with minimal washing up, this 15-minute creamy one-pot pasta is a must-try. It’s creamy, comforting, and packed with flavour from sundried tomatoes, herbs, and cheese – all cooked in one pan for ultimate ease. With just a handful of ingredients, this high-protein recipe comes together fast, making it perfect for busy weeknights or when you’re short on time but still want something buonissimo.
This one-pot wonder delivers 18g of protein per portion, and because everything simmers together, the pasta soaks up all the flavour from the broth and sauce. No need to boil water separately or use multiple pans – just toss everything in one pot and let it do the work.
Whether you’re cooking for yourself or someone else, this simple creamy pasta recipe proves that comfort food can be quick, nutritious, and seriously delicious – even without any fancy ingredients.
Tips
- Use quality pasta: A good quality pasta with a firm texture will hold its shape during cooking, making your dish more enjoyable. Avoid low-grade pasta as it tends to get mushy quickly.
- Stir regularly: Stir the pasta frequently to prevent it from sticking to the bottom of the pan and to ensure even cooking.
- Add cheese at the right time: Add cream cheese and Parmesan when pasta is slightly undercooked so the sauce coats the pasta perfectly without becoming watery.
- Serve immediately: This dish is best eaten fresh. Pasta continues to cook in its own heat, which can make it soggy if left too long. If you need to store leftovers, reheat gently with a splash of water.
- Adjust consistency: If the sauce gets too thick before the pasta is done, add a little extra boiling water to loosen it up.
Swaps
Oil: Use olive oil or avocado oil if you don’t have sundried tomato oil – both work well and still bring richness.
Sundried tomatoes: Try cherry tomatoes (fresh or roasted) for a lighter, juicier flavour – just note the sauce will be less intense.
Italian herbs: Swap with a mix of dried oregano, basil and thyme if you don’t have a ready-made blend.
Cream cheese: Use mascarpone or full-fat Greek yoghurt for a similar creamy result – vegan cream cheese also works well.
Parmesan cheese: Try Pecorino Romano for a sharper taste, or nutritional yeast for a dairy-free option.
Chicken stock cube: Use a vegetable stock cube to make the recipe vegetarian, or swap with homemade broth for extra depth.
Pasta: Use wholewheat pasta or gluten-free pasta if needed – just check the cooking time and texture as they may vary slightly.
Storage
Fridge: Store in an airtight container for up to 2 days. Reheat gently with a splash of water to restore creaminess.
Freezer: Not recommended to freeze as the cream cheese and pasta texture may separate and become grainy.
More One-Pan Recipes
- One Pan 10 Minutes Salmon
- One-Pan Chicken, Beans & Rice
- One-Pan Marry Me Pasta
- One-Pan Banana Baked Oats
15 Minutes One-Pot Creamy Pasta
Ingredients
- 1 tbsp oil I used the one from the sundried tomato jar
- 2 garlic cloves finely chopped
- 1 tbsp Italian herbs
- 8 sundried tomatoes chopped
- 1 chicken stock cube mix with 400-500ml boiling water (~2 cups
- 2 tbsp cream cheese
- 30 g Parmesan cheese
- 180 g pasta
Instructions
- In a pan add the oil and garlic and cook for a few seconds until it turns golden. Then add sundried tomatoes, Italian herbs, pasta and the stock. Mix.
- Cook the pasta and add the cream cheese and Parmesan cheese toward the end (when the pasta is still slightly undercooked).
- Mix and serve.