Description
One Pot Cherry Tomato Pasta is a creamy tomato pasta with Shellbow pasta, cherry tomatoes, garlic, Parmesan, cream cheese, and a savory herb broth sauce. It cooks in 35 mins in one pot, making it an easy dinner for busy nights when you want something cozy, fresh, and saucy.
Ingredients
Sauce
- 2 ¾ cups chicken broth
- ¾ cup half and half
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, optional but recommended
- ½ chicken bouillon cube
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch crushed red pepper flakes
Pasta, etc.
- 3 tablespoons butter
- 2 tablespoons tomato paste
- 4 cloves fresh garlic, minced
- ½ cup Parmesan cheese, freshly grated
- 3 tablespoons cream cheese, softened
- 2 teaspoons fresh lemon juice
- ½ lb Shellbow pasta
- 2 cups cherry tomatoes, halved
Instructions
- Mix the sauce: Combine the chicken broth, half and half, soy sauce, Dijon, honey, bouillon, basil, oregano, parsley, thyme, onion powder, salt, pepper, and red pepper flakes in a large measuring cup and set aside.
- Cook the tomato paste: Melt the butter in a large deep skillet over medium heat. Add the tomato paste and cook for 1 to 2 mins, stirring often, until it darkens slightly and smells rich.
- Add the garlic: Stir in the minced garlic and cook for 1 min, just until fragrant. Keep it moving so it does not brown too much.
- Simmer the pasta: Pour in the sauce mixture and bring it to a gentle boil. Stir in the Shellbow pasta and cherry tomatoes, then cook uncovered according to package directions, stirring often and scraping the bottom so the pasta does not stick.
- Make it creamy: Once the pasta is tender and the sauce has thickened, reduce the heat to low. Stir in the softened cream cheese until melted, then gradually add the Parmesan and stir until glossy.
- Finish and serve: Stir in the fresh lemon juice, then taste and adjust salt or pepper if needed. Let the pasta rest for a few mins before serving so the sauce thickens and clings to the pasta.
Notes
- Use small shells, elbows, ditalini, or another short pasta if you do not have Shellbow pasta.
- Keep the sauce at a gentle simmer, not a hard boil, so the pasta cooks evenly before the sauce reduces too much.
- Freshly grated Parmesan melts more smoothly than packaged grated cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of broth, milk, or half and half because the sauce thickens as it sits.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Method: 472 kcal
- Cuisine: Italian American
Nutrition
- Serving Size: 4
Keywords: cherry tomato pasta