One Pot Creamy Spaghetti
The spaghetti cooks in one pot with crushed tomatoes and vegetable broth with a little kick of heat and creaminess!
Servings: 6 -8
- 2 T olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 28 oz can crushed tomatoes with basil
- 4 cups vegetable broth
- 1/4 t dried oregano
- 1/4 t red pepper flakes optional
- 12 oz spaghetti
- 1/2 cup whipping cream
- Optional Toppings: grated parmesan cheese black pepper & fresh chopped parsley
In a large pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally for approximately 5 minutes or until softened and translucent. Add the garlic and cook for 30 seconds or until fragrant.
Add the crushed tomatoes, vegetable broth, oregano, and red pepper flakes, if using. Stir to combine. Add the spaghetti and heat to boiling. Reduce heat to medium. Cook for 15 to 20 minutes, stirring often until the pasta is tender. Stir in the whipping cream. The dish is ready once the sauce is thick and creamy.
Serve topped with parmesan cheese, black pepper, and chopped parsley.
Recipe Adapted From: Pillsbury
The size of the spaghetti in this recipe is regular spaghetti. I have used thin spaghetti, but I lowered the vegetable broth to 3 cups. If you use thicker or thinner kinds of pasta, you will need to adjust the broth amount.