Save There's something magical about watching a pot transform into dinner—no draining, no fussing with multiple pans, just one vessel and a pile of vegetables that somehow becomes creamy, comforting pasta. I stumbled onto this one-pot method by accident on a Tuesday evening when I was too tired to juggle colanders and skillets, and it turned out to be exactly what weeknight cooking needed. The vegetables soften into the broth, the pasta drinks it all up, and then the cream swoops in at the last moment to tie everything together with a silky, herbaceous whisper. It's become the recipe I make when I want something restaurant-quality but don't want to apologize to my future self for the cleanup.
I made this for my sister last spring when she was going through a phase of wanting to cook more at home but feeling overwhelmed by traditional recipes. Watching her face light up when she realized the whole thing was happening in one pot—and that it actually tasted like something you'd order at a trattoria—made me understand why this became my go-to dish for anyone learning to trust themselves in the kitchen.
Ingredients
- Penne or fusilli pasta, 340 g (12 oz): Short, sturdy shapes catch the cream sauce better than long noodles and won't break apart when you're stirring everything together in the pot.
- Zucchini, 1 medium, sliced: Mild and buttery when cooked gently, it absorbs the broth without overpowering the other vegetables.
- Red and yellow bell peppers, 1 of each, diced: They bring both sweetness and color—the red especially adds a tender, almost jammy quality when simmered this way.
- Cherry tomatoes, 1 cup (150 g), halved: Use the sweetest ones you can find because they burst slightly and release their essence into the sauce, turning the whole dish coral-hued.
- Snap peas, 1 cup (120 g), trimmed and halved: They keep a gentle crunch even after simmering, which is the textural surprise that makes you keep coming back for another bite.
- Carrot, 1 medium, sliced thin: Thinly sliced carrots soften to silky without taking forever, and they add natural sweetness that balances the savory cream.
- Garlic, 2 cloves, minced: Toasted gently in the oil before anything else hits the pot, it becomes sweet and mellow rather than sharp and biting.
- Olive oil, 2 tablespoons: This is your foundation—good oil coaxes out the flavors of the vegetables and prevents sticking.
- Vegetable broth, 3 cups (720 ml): The liquid that becomes your sauce, so use broth with actual flavor, not the watered-down kind.
- Heavy cream, 1 cup (240 ml): Added at the very end, it transforms everything into a silky, luxurious coat without breaking or separating.
- Parmesan cheese, 80 g (¾ cup), grated: Fresh grated is non-negotiable here because pre-shredded cheese has cellulose that prevents it from melting smoothly into the sauce.
- Dried Italian herbs, ½ teaspoon: A gentle seasoning that echoes the flavor of a proper Italian kitchen without drowning out the vegetables.
- Fresh basil, 2 tablespoons, chopped: Stirred in right before serving, it stays bright and peppery instead of turning dark and bitter.
- Salt and black pepper: Taste as you go—you'll need more than you think because the cream dilutes flavors slightly.
Instructions
- Sauté the aromatics and vegetables:
- Heat olive oil in your large pot over medium heat until it shimmers, then add minced garlic and listen for that soft sizzle—that's when you know it's hot enough. Toss in the zucchini, bell peppers, carrot, and snap peas, stirring occasionally for 3 to 4 minutes until they've softened just slightly and the kitchen smells like a summer garden.
- Add the pasta and broth:
- Pour in your pasta along with the halved cherry tomatoes and vegetable broth, stirring everything together so nothing sticks to the bottom. Bring it to a rolling boil, then turn down the heat, cover loosely, and let it simmer for 10 to 12 minutes, stirring now and then, until the pasta is tender but still has a bit of resistance and the broth is mostly absorbed.
- Build the sauce:
- This is where the magic happens—pour in the heavy cream, sprinkle in your grated Parmesan cheese, and add the Italian herbs, stirring constantly for 3 to 4 minutes. Watch as it transforms into a silky, cohesive sauce that clings to every piece of pasta and vegetable.
- Season and finish:
- Taste it now—you'll probably want to add more salt and fresh cracked pepper than feels right, because cream mutes flavors. Remove from heat and stir in the fresh basil so it stays bright and alive.
- Serve immediately:
- This dish is best when it's hot and the cream is still luxurious, so don't let it sit around. Divide into bowls and top with extra Parmesan and a little more basil if you're feeling generous.
Save My favorite moment with this dish happened when my neighbor caught the smell wafting out my kitchen window and knocked on my door asking what on earth I was making. Turns out he'd been living off takeout for weeks, and when I invited him in and we ate right from the pot while standing at the counter, it became clear that simple, honest food shared with someone who's been eating alone hits differently than any fancy meal ever could.
Swaps and Variations That Actually Work
The beautiful thing about this recipe is how forgiving it is with vegetables—asparagus cut into short pieces adds an elegant bite, broccoli florets become creamy little trees, and baby spinach wilts right in at the end and adds an earthy depth. I once threw in some sun-dried tomatoes because they were sitting in my pantry looking lonely, and they added a concentrated, slightly tangy richness that made me wonder why I don't do it every time. Even mushrooms work beautifully, especially cremini or shiitake, sautéed until golden before everything else goes in.
Making It Work for Different Diets
For a vegan version, use a good quality plant-based cream—I've had better luck with cashew-based ones than coconut, which can overpower the delicate vegetables—and swap the Parmesan for a nutritional yeast and a bit of vegan Parm alternative. A friend with a dairy allergy suggested using olive oil in place of the cream with a splash more broth, and while it's different, it's still deeply satisfying, especially if you finish it with a squeeze of fresh lemon juice and an extra handful of basil.
Timing and Temperature Tips
The success of this dish lives in the details of heat and time—keep the flame medium, not high, so the vegetables soften without burning, and watch that the pasta doesn't cook completely before the broth is mostly absorbed, or you'll end up with a gluey mess instead of silky strands. If you find yourself with too much liquid left after the pasta is tender, just let it simmer uncovered for an extra minute or two to reduce, but don't get impatient and crank the heat or everything will stick.
- Use a wooden spoon for stirring so you don't scratch your pot and so the pasta stays whole and gorgeous.
- Taste the pasta around the 10-minute mark because every stove cooks differently, and you want it al dente, not mushy.
- If you're making this ahead, undercook the pasta slightly because it will continue absorbing liquid as it sits.
Save This one-pot pasta reminds me why I fell in love with cooking in the first place—it's a recipe that asks you to show up, pay attention for 35 minutes, and in return gives you something that tastes like care and effort even though it's almost embarrassingly simple. Make it this week, and I promise it'll become the recipe you turn to when you want to feel like you've got your life together without actually having to try very hard.
Recipe FAQs
- → What pasta types work best for this dish?
Penne and fusilli are ideal as they hold the sauce well and cook evenly in one pot.
- → Can I substitute the heavy cream?
Yes, plant-based cream alternatives can be used for a dairy-free version without losing creaminess.
- → How can I add more vegetables?
Feel free to include asparagus, broccoli florets, or baby spinach for added texture and flavor.
- → What’s the best way to prevent pasta from sticking?
Stir occasionally during simmering to keep pasta from clumping and ensure even cooking.
- → Can this dish be made gluten-free?
Use gluten-free pasta to accommodate gluten sensitivities while keeping the same great taste.
- → What wine pairs well with this meal?
A crisp white wine like Pinot Grigio complements the creamy texture and fresh vegetable notes.