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I’ve gathered amazingly delicious one-pot pasta recipes in one place for you. They’re filling, full of flavor, and budget-friendly too. You cook everything in one-pot from start to finish. And dinner is ready!
Published Feb 2021/updated Oct 2023
Pasta has been a staple in my house for as long as I can remember. I’ve grown up eating all sort of pastas, from traditional Italian pasta recipes to super quick pasta dishes, and everything in between, of course!
Today, I’ve rounded up scrumptious one-pot pasta recipes that are absolutely amazing for when you just need to get dinner on the table in no time.
And yes, you’ll have ONLY one pot to wash.
Easy to whip up, nourishing, and convenient, these simple recipes truly make the perfect family one-pot meal on busy weeknights.
Think of pots full of warming pasta with vegetables, protein-packed beans, lentils or chickpeas. But there are also recipes for more indulgent creamy spaghetti and tomato pasta with ricotta. You’ll be spoilt for choice!
Scroll on down to see more terrific recipes to make when you are SUPER busy or for when you just crave a bowl of nourishing pasta.
Dinners have never been so good and easy!
Video: white bean pasta
Why to love one-pot pasta recipes
Let see why these one-pot pasta recipes are a game changer:
- Firstly, one of great things is that you have only one pot to wash. You don’t cook and drain your pasta separately as all the ingredients are cooked in the same pot. Perfect for those busy nights!
- You can add plenty of nutrients.
These versatile one-pot pasta recipes can be easily adapted and transformed into balanced meals with the addition of more veggies and plant-based protein. And If you switch to whole-grain pasta you’ll get more natural fiber and micronutrients!
- Cooking all in one pot let the delicious flavors mingle together!
The pasta absorbs all the flavor from the liquid which can be either garlic tomato sauce or broth infused with herbs and diced vegetables (soffritto).
Plus, the pasta releases its starch making the sauce deliciously thick and glossy.
- Another great bonus about these one-pot recipes is the convenience.
Most of these recipes require cupboard staples or inexpensive fresh ingredients (apart from the parmesan cheese, a bit expensive but totally worth it!). These recipes are also very easy to whip up.
How to cook pasta in one pot
Here what you need to make sure that your one pot pasta is cooked properly:
- Pasta to broth ratio is important. Too much water and you’ll end up with a soup, too little water and the pasta will stick miserably to the bottom of the pot. My advice is to follow the recipe, and add a touch of water only if needed.
- Use good-quality durum wheat semolina pasta. I wouldn’t use alternative pastas like gluten-free or chickpea for these recipes as they absorb water differently.
- Use a thick and heavy pot if possible (e.g. Dutch oven), that helps to transfer the heat evenly.
- Use a burner that is close in size to your pot for the same reason mentioned above.
- Use a consistent simmer throughout the cooking time, that prevents the pasta from getting soggy.
- Stir frequently and keep the lid on to trap steam.
Pasta brands matter!
Not all pasta is created equal. When you chose pasta, check the label and go for durum wheat semolina pasta made with brass or bronze dies. This premium quality pasta is more resilient and keeps its texture and firm bite for long, while basic pasta gets overcooked way too easily, especially in one-pot recipes.
More pasta recipes you’ll love!
- Garlic butter pasta
- Zucchini pasta salad
- Fried spaghetti and scrambled eggs
- Lemon garlic pasta
- Healthy spaghetti
- Lemon caper pasta
- White wine pasta
- Bucatini cacio e pepe
I hope you’ll enjoy these one-pot pasta recipes as much as we do! And let me know if you have any questions, I would love to hear from you.
15+ One-Pot Pasta Recipes
- 1 Tbsp olive oil or extra virgin olive oil, plus more to drizzle
- 3 garlic cloves, minced
- ½ tsp paprika
- ¼ or ⅛ tsp chili flakes*
- 1 can (15 oz) cannellini beans, or Great Northern beans
- ⅛ tsp freshly ground black pepper
- 2 ½ cups (600 ml) water or low sodium vegetable broth*
- ½ tsp fine salt, or according to taste
- 8 oz (220 grams) short pasta shapes (fusilli, penne, bow ties…)
- 4 oz (120 grams) baby spinach, washed
- 4 oz (120 grams) cherry tomatoes, cut into halves
- 2 oz (60 grams) freshly grated parmesan, plus more to serve
- Warm the olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant and smells good, about 45 seconds.
- Add paprika, chili flakes, beans, black pepper, and give a good stir.
- Add hot water or low sodium vegetable broth, salt, turn to high heat and bring to the boil.
- Stir in pasta, reduce the heat to medium-low, cover with a lid and cook stirring frequently. The amount of liquid is enough to partially cover the pasta (but keep an eye on it to make sure the pasta doesn't stick to the bottom of the pot, and add a touch of water if needed).
- In the last 2 minutes of the pasta's cooking time, add fresh spinach, a handful at a time, and cherry tomatoes. Stir until the spinach is wilted, it takes a couple of minutes.
- Turn off the heat, finish the dish with freshly grated parmesan, and give a good stir until the cheese melts and the pasta looks well combined (taste and adjust the season according to your taste if needed).
- Serve immediately with a drizzle of extra virgin olive oil, more freshly ground black pepper and parmesan cheese if you like. Enjoy!