10 Delicious one-pot pasta recipes – quick ideas for busy food lovers

One-pot pasta recipes are the perfect lunch or dinner for everyone. When you are busy, come back home late or friends arrive unexpectedly, these quick and delicious meals are the best solution that will save time and effort.

We are all used to the traditional cooking method – bringing water to a boil, add salt, cook and drain pasta, toss it with sauce and serve, topped with cheese. As easy as it is, you need two pots, one for pasta and one for sauce, and let’s be honest, it has happened to all of us, we either overcook or undercook pasta, especially when in a hurry. This is the reason why we selected some of the best one-pot pasta recipes which can help you serve a perfectly cooked pasta with rich and creamy sauce using seasonal vegetables, meat, fish or seafood.

 

Delicious one-pot pasta recipes – how did this method appear?

What is one-pot pasta and how it is different from other pasta recipes? As the name suggests, all the ingredients of one-pot pasta dishes are cooked together. You can use simple ingredients that you have in the fridge or pantry and in a matter of 15-20 minutes you will be able to serve a tasty meal to family and friends.

In cook books this method of cooking is also called “the absorption method” as it is based on the risotto cooking technique. It was chef Alain Ducasse who published a one-pot pasta recipe in The New York times in 2002. About a decade later, Martha Stewart published a recipe and made this cooking technique a real phenomenon. The difference in approach between the two methods is that while Ducasse’s recipe vegetables are sautéed and then uncooked pasta is added together with hot broth (added in portions just like for risotto), the method of Martha Stewart is way easier – you simply add all the ingredients in a saucepan with water, bring everything to a boil and serve when pasta is cooked. With time this pasta cooking method became hugely popular and now there are hundreds of recipes with all sorts of ingredients.

The original Martha Stewart one-pot pasta recipe – Linguine with tomato and basil

Ingredients:

• 12 ounces (340 g.) linguine
• 12 ounces (340 g.) cherry or grape tomatoes, halved or quartered, if large
• 1 onion, thinly sliced
• 4 garlic cloves, thinly sliced
• ½ teaspoon red-pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4½ cups water
• Freshly grated Parmigiano-Reggiano cheese, for serving

Instructions:

• In a large pan, combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoon pepper, and water. Make sure linguine lie flat.
• Bring everything to a boil over high heat.
• Cook, stirring frequently, until pasta is al dente and water has nearly evaporated, about 9 minutes.
• Season with salt and pepper to taste.
• Divide among 4 bowls, and garnish with torn basil leaves.
• Serve with olive oil and Parmesan.

One-pot tomatoes, mozzarella and pancetta pasta recipe

Ingredients:

• 8 ounces (250 g.) pasta
• 8 ounces (250 g.) mozzarella
• 5 ounces (140 g.) dried tomatoes with oil
• 4 ounces (120 g.) sliced pancetta
• 2 teaspoons of Provence herbs
• 1 minced onion
• 1 cube of vegetable broth
• 8 basil leaves
• 2 rounds of pepper mill
• 750 ml of water

Instructions:

• Place all the ingredients in a large saucepan.
• Add the water.
• Bring everything to a boil and cook for 15 minutes, stirring frequently until there are about 2 cm of liquid.
• Remove the pan from the heat, cover and let sit for 5 minutes.
• Stir to combine the sauce.
• Divide into plates and serve.

 

One-pot primavera pasta recipe

Ingredients:

• 16 ounces (450 g.) spaghetti
• 4 – 5 sausages of your choice, casings removed
• 1 cup peas (frozen or fresh)
• 1 bunch of asparagus, trimmed, and sliced into pieces
• 1 tsp olive oil
• 5 garlic cloves
• 3 scallions, thinly sliced
• 2 leeks, white and light green part only, trimmed and thinly sliced
• 1 medium shallot
• 1 tsp crushed red pepper
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp salt, plus more for seasoning
• 2 tbsp chopped chives
• 1/4 freshly grated Parmigiano-Reggiano cheese, plus more for serving

Instructions:

• Heat a pot over medium high heat, add sausage and cook stirring to break up into small bits. Add garlic, scallions, leeks, and shallots, and cook for 4-6 minutes until vegetables are soft.
• Add broth, cream, spaghetti, crushed red pepper, and 1/2 tsp of salt and bring to a boil. Reduce heat to low, cover the pot partially and cook for 5 minutes, stirring occasionally.
• Add asparagus and peas. Cook, stirring occasionally, for 4-5 minutes until vegetables and pasta are tender.
• Remove from heat. Stir in chives and 1/4 cup of cheese. Season to taste.
• Serve immediately with additional cheese.

 

Creamy spinach and smoked salmon one pot pasta recipe

Ingredients:

• 1 onion, peeled and cut into strips
• 17 ounces (500 g.) pasta
• 1 L vegetable stock
• 200 ml heavy cream
• 1 ounce (30 g) of Parmesan cheese, grated
• 3 big handfuls of spinach, washed
• 7 ounces (200 g) smoked salmon
• Juice from one lemon
• Salt and pepper to taste

Instructions:

• In a large pot put together onion strips, pasta, vegetable stock, heavy cream and parmesan cheese.
• Bring to a boil, reduce the heat to low and cook, stirring occasionally, for about 8-9 minutes.
• Add spinach and salmon to the pot and cook over low heat for additional one-two minutes.
• Season with salt, pepper and lemon juice.
• Divide into plates and serve immediately.

 

One-pot Spaghetti alla Puttanesca with chickpeas and artichoke

Ingredients:

• 1 tsp olive oil
• ½ large white onion, diced
• 2 cloves of garlic, minced
• 12 oz (340 g) spaghetti, whole wheat
• 2 oz (60 g) sliced black olives
• 14 oz (400 g) artichoke hearts, rinsed, drained, and chopped
• ¾ cup cooked chickpeas, rinsed and drained
• 2 tbsp capers
• 14 oz. (400 g) canned diced tomatoes
• 1 tbsp dry oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• ½ tsp red pepper flakes
• ½ tsp freshly ground black pepper
• Salt to taste
• 3 cups vegetable broth

Instructions:

• Heat the olive oil in a large, deep, skillet.
• Add the onions and garlic, stirring occasionally until starting to turn golden.
• Add the pasta and all other ingredients, then add the vegetable broth
• Cover the pan and bring to a boil.
• Reduce to a medium-low heat and cook covered, stirring occasionally, for 8-10 minutes, or until pasta is cooked to your liking.
• Serve and enjoy!

 

One-pot mushroom and bacon pasta recipe

Ingredients

• 14 oz. (400 g) short pasta
• 8 oz. (250 g) mushrooms, cleaned and cut in quarters
• 1 onion, finely chopped
• 3 cloves of garlic, finely chopped
• 1 summer squash, grated
• 2 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp finely chopped fresh rosemary
• 1 tsp dried chili pepper
• 1 oz. (50 g) smoked bacon (or chorizo), fried crisp and chopped
• 1 l vegetable stock
• 100 ml heavy cream
• Salt and freshly ground black pepper, to taste
• 2 large handfuls of fresh basil leaves

Instructions:

• Place all the ingredients in a large saucepan.
• Cover with the lid and bring to a boil.
• Reduce to a medium-low heat and cook covered, stirring occasionally, for 10-12 minutes, or until pasta is cooked to your liking.
• Divide into plates, serve and enjoy!

 

Quick one-pot chicken caprese pasta

Ingredients:

• 2 tablespoons olive oil
• 16 oz. (450 g) boneless skinless chicken breast, cut into cubes
• 1 onion, chopped
• 3 cloves garlic, minced
• 16 oz. (450 g) whole wheat rigatoni (penne or other short pasta)
• 1 (28-ounce/800 g) can crushed tomatoes
• 6 sticks of string cheese, cut into pieces
• 16 oz. (450 g) grape tomatoes, halved
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 3 1/2 cups chicken stock
• A handful of fresh basil leaves
• Grated Parmesan cheese, for serving

Instructions:

• In a large saucepan, saute chicken, onion, and garlic in olive oil over medium-high heat until chicken is no longer pink and vegetables are tender.
• Add the remaining ingredients, except the parmesan cheese, and stir to combine.
• Bring to a boil over medium-high heat, then reduce to a simmer and stir well. Cook uncovered, stirring occasionally until the pasta is done.
• Adjust seasoning, if needed.
• Serve garnished with basil and parmesan cheese.

 

Quick zucchini, chicken tomato pasta recipe

Ingredients:

• 10 oz. (300 g) boneless skinless chicken breast, cut into cubes
• 8 oz. (250 g) pasta
• 1 tomato, cut into cubes
• 1 zucchini, cut into slices
• 1 onion, minced
• ½ green pepper, minced
• 650 ml water
• Salt and pepper to taste
• Parmesan cheese
• A handful of fresh basil and parsley leaves

Instructions:

• Add all ingredients, except the Parmesan cheese, to a large casserole. Drizzle with olive oil.
• Pour the water and season with salt and pepper.
• Bring to a boil over medium high heat, then reduce the heat and simmer for 20 minutes, stirring occasionally.
• When the water is evaporated and pasta is al dente, add the Parmesan cheese
• Serve and enjoy!

 

One-pot chicken and broccoli pasta

Ingredients:

• 2 boneless, skinless chicken breasts, cut into small cubes
• 1 tbsp olive oil
• 3 cloves of garlic, minced
• 4 dashes of Italian seasoning
• 1 (10 ounce/280 g) can chicken broth
• 2 cups half-and-half
• 3 cups fusilli
• 1 small head broccoli, cut into florets
• Salt and pepper, to taste
• Red pepper flakes, to taste
• Freshly grated parmesan cheese for serving

Instructions:

• Heat the olive oil in a large pot, add the chicken and sauté over medium-high heat for 3-4 minutes.
• Add the garlic, Italian seasoning, chicken broth, half-and-half, and pasta to the pot. Bring everything to a boil, then reduce the heat to medium and simmer for about 8-10 minutes, stirring occasionally.
• Add the broccoli and reduce the heat to medium-low. Cook covered for 4-5 minutes.
• Season with salt and pepper to taste. Add red pepper flakes, if using.
• Serve immediately with fresh parmesan.

 

One-pot pasta with tomatoes and mozzarella

Ingredients:

• 14 oz (400 g) of cherry tomatoes, cut in half
• 1 large handful of basil
• 2 garlic cloves, chopped
• 16 oz (450 g) of pasta
• 1 l vegetable stock
• 4 oz (100 g) of grated mozzarella, plus mozzarella balls to taste
• salt and pepper to taste

Instructions:

• Put all the ingredients in a large saucepan and bring to a boil.
• Simmer for about 10 minutes over medium heat, stirring occasionally, until pasta is cooked.
• Add the grated mozzarella and season with salt and pepper.
• Distribute mozzarella balls on top.
• Serve and enjoy!