Creamy One-Pot Cherry Pasta (Printable)

Cherry tomatoes burst in a creamy, Parmesan sauce tossed with pasta for a comforting, one-pot meal.

# Components:

→ Pasta

01 - 350 grams (12 oz) short pasta (penne, fusilli, or rigatoni)

→ Aromatics & Vegetables

02 - 2 tablespoons olive oil
03 - 3 cloves garlic, thinly sliced
04 - 500 grams (1 lb) cherry tomatoes, halved
05 - 1 small yellow onion, finely chopped
06 - 60 grams (2 cups) baby spinach (optional)

→ Dairy Components

07 - 120 milliliters (½ cup) heavy cream
08 - 60 grams (½ cup) grated Parmesan cheese
09 - 1 tablespoon unsalted butter

→ Liquids

10 - 700 milliliters (3 cups) low-sodium vegetable broth
11 - 120 milliliters (½ cup) water

→ Seasoning

12 - 1 teaspoon dried Italian herbs
13 - ½ teaspoon red pepper flakes (optional)
14 - Salt, to taste
15 - Freshly ground black pepper, to taste

→ Garnish

16 - Fresh basil leaves, torn
17 - Extra grated Parmesan (optional)

# Method:

01 - In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook for 2 minutes until softened.
02 - Stir in the thinly sliced garlic and cook for an additional 1 minute until fragrant.
03 - Add the halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, for 5 to 6 minutes until the tomatoes begin to burst and release their juices.
04 - Pour in the vegetable broth and water. Stir in the dried Italian herbs and red pepper flakes. Bring the mixture to a boil.
05 - Add the uncooked pasta to the boiling liquid. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring frequently, until the pasta is cooked al dente and most of the liquid has been absorbed.
06 - Lower the heat. Stir in the heavy cream and butter until incorporated. Cook for 2 minutes. If using, add the baby spinach and allow it to wilt.
07 - Stir in the grated Parmesan cheese until it is fully melted and the sauce has achieved a creamy consistency. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
08 - Serve the pasta immediately. Garnish with torn fresh basil leaves and extra grated Parmesan cheese, if desired.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish
  • Uses one pot for the entire dish meaning minimal cleanup
  • Creates a restaurant quality meal with basic pantry ingredients
  • Perfect balance of creamy richness and fresh tomato brightness
02 -
  • Perfect for meal prep and tastes even better the next day
  • Contains a full serving of vegetables per portion
  • Can be easily doubled for larger gatherings or leftovers
  • Works with any short pasta shape you have on hand
03 -
  • Always reserve a small cup of the starchy pasta water before draining in case you need to adjust sauce consistency later.
  • Never rinse the pasta after cooking as the starches are essential for helping the sauce adhere properly.
  • For maximum flavor development toast the dried herbs in the oil for 30 seconds before adding liquids.

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