Description
Creamy one-pot tagliatelle pasta cooked directly in a rich tomato cream sauce, smooth, comforting, and perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
- 300 g tagliatelle pasta
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 400 g crushed tomatoes
- 500 ml vegetable broth
- 120 ml heavy cream
- 40 g parmesan cheese, finely grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 2 tablespoons fresh basil, chopped
Instructions
- Heat a large deep pot over medium heat.
- Add olive oil, onion, and garlic, and cook until soft and fragrant.
- Stir in crushed tomatoes, vegetable broth, salt, black pepper, and dried Italian herbs.
- Add the tagliatelle pasta and gently press it down so it is mostly submerged.
- Simmer, stirring occasionally, until the pasta is tender and the liquid has reduced.
- Lower the heat and stir in the heavy cream and parmesan cheese until smooth and creamy.
- Remove from heat, sprinkle with fresh basil, and serve immediately.
Notes
- Stir gently to prevent the pasta from sticking.
- Add a splash of broth if the sauce becomes too thick.
- Use low heat when adding cream to keep the sauce smooth.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 35 mg
Keywords: one pot pasta, creamy tagliatelle, easy pasta dinner, tomato cream pasta, vegetarian pasta recipe