Quick one-pot tomato pasta with basil

Quick one-pot tomato pasta with basil: creamy penne cooked in one pot with passata, hard cheese, garlic and fresh basil.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 520 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 72 g

Ingredients

• 250 g penne
• 400 ml passata
• 300 ml vegetable stock
• 2 cloves of garlic
• 1 onion
• 2 tbsp olive oil
• 30 g vegetarian hard cheese (Parmesan-style)
• 1 bunch of basil
• 1 tsp oregano
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Peel and finely dice the onion. Peel and finely chop the garlic.
2. Warm the olive oil in a large pan and cook the onion and garlic briefly until soft, translucent and fragrant.
3. Add the penne, passata and vegetable stock to the pan. Stir in the oregano, salt and pepper and bring everything to the boil.
4. Reduce the heat and simmer the pasta uncovered until al dente and the sauce has thickened and turned creamy. Stir now and then and add a little water if needed.
5. Take the pan off the heat and stir in the finely grated hard cheese until the sauce is smooth and silky.
6. Roughly tear the basil, scatter it over the one-pot tomato pasta and serve straight away.

Good to know

A one-pot dish like this makes a lot of evenings easier. Little effort, lots of flavour and only one pan to wash up at the end.

Swaps

Penne → wholemeal penne (also provides fibre) | Hard cheese → another vegetarian hard cheese (similarly full-flavoured; protein content depends on the product) | Vegetable stock → homemade stock (often fewer additives) | Onion → shallot (milder flavour)

Allergens

Contains gluten (pasta) and milk (hard cheese). Usually good for children if the garlic and seasoning stay mild; in pregnancy generally fine with hard cheese made from pasteurised milk.