Easy One Pot Pasta

Kim and Scott Vargo

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Cool autumn days have a way of making us crave heartier dishes. We’ve partnered with Kim and Scott Vargo of Yellow Brick Home to create an easy one pot pasta dish that will let you savor a homemade meal while skipping the mess.

I can’t believe fall is already here! Who’s with me? Time to savor these crisp, cool days before winter sneaks up on us!

Fall is one of our favorite times for food, especially heartier dishes. Something about the crisp air makes comfort food taste extra delicious. The season kicks off all things comforting and pasta dishes are a favorite in our household. Scott and I have been wanting to try a simple one pot pasta dish for a while, to see if it’s really as quick to throw together as it seems. The verdict? It is and it’s the perfect dinner solution for a busy family.

Easy One Pot Pasta Recipe

Ingredients for 6-8 servings:


  • 32 oz. vegetable broth
  • 3 tablespoons olive oil
  • 1 pound (1 box) spaghetti noodles
  • 1 pint cherry tomatoes, halved
  • ½ cup basil leaves, roughly chopped
  • 1 small sweet onion, roughly chopped
  • 3 garlic cloves, minced
  • ½ cup heavy cream
  • Salt and pepper to taste
  • A sprinkle of shredded parmesan cheese, to garnish

To start, we chopped the entire onion, halved the cherry tomatoes and minced the garlic.

For our recipe, we loved the ease of using our Le Creuset Everyday Pan. First, we added the vegetable broth to the pan, followed by the pasta and olive oil. With the pasta submerged, we tossed in the tomatoes, onion and garlic, and topped it off with the basil leaves. Love the vibrant colors!

We brought the contents to a boil, then reduced the heat to a simmer, and covered the pan. We continued to cook the pasta for 7 to 8 minutes, stirring occasionally.

After 7 to 8 minutes, the pasta was cooked, having soaked in the vegetable broth. We turned off the heat, layered in the heavy cream, and let the pasta sit for an additional 3 to 4 minutes. Just before serving, we used our OXO tongs to mix and serve the pasta (love that it has a locking mechanism for easy storing!).

We added a dash salt and pepper, and of course, garnished with a healthy dose of shredded Parmesan cheese!

The end result was satisfying but not too heavy, and Scott immediately insisted that this become a part of regular rotation in our kitchen (I agreed!). The best part is that you can create so many variations to this dish by altering the ingredients. We had quite a bit left over, which we refrigerated in a baking dish to be reheated in the oven for another meal. You know what they say, pasta is always better the second day!

Want to try your hand at a homemade pasta noodles recipe? Get an easy tutorial from Sweet Paul.

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