clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick Creamy Tomato Pasta


Created in one bowl, under 10-ingredients and the result is a smooth and creamy pasta that is incredibly morish! This would have to be the tastiest homemade pasta with the easiest method I have made. 


  • 1 Tbsp extra virgin olive oil
  • 1 large red onion, peeled and roughly chopped
  • 3 large cloves garlic, peeled and minced, may also use garlic powder - 1 tsp 
  • 1 x 400g can diced tomatoes 
  • 1 small carrot, grated 
  • 1 x 350g packet spiral pasta (regular or gluten free), I use this gluten free one
  • 3 cups vegetable stock, plus extra if needed
  • Salt and pepper, to season
  • Fresh basil leaves, to serve 


  1. You will need a large fry pan, big enough to cook pasta, or you might want to use a pot. I just used a regular fry pan. 
  2. Put it over a medium-high heat and add the oil. 
  3. Add chopped onion and sauté until translucent then stir through garlic. Cook for a further 2 minutes. 
  4. Pour in canned tomatoes followed by the grated carrot and season with salt and pepper. Mix it altogether. 
  5. Add pasta to the pan and stir it through the tomatoes. 
  6. Pour in vegetable stock, you want it to just cover the pasta. You might add more stock later.
  7. Cook on high heat and bring to a boil. 
  8. Once boiling, reduce heat to medium. You want a slow boil not a rapid boil but not simmering. 
  9. If you have a lid for your pan, cover pasta and stir occasionally. It will take about 10 minutes for the pasta to cook, also depending on what pasta you’re using. 
  10. If the pasta has soaked up most of the liquid but the pasta hasn’t yet cooked, add a little more stock at a time. 
  11. Once pasta is soft and mixture is creamy, remove from heat. 
  12. Serve with fresh basil leaves, cheese if desired and enjoy! 
  13. Store leftovers in an airtight container, refrigerated, for 2-3 days. 
  • Prep Time: 10min
  • Cook Time: 15min