One-Pot Creamy Tomato Pasta made with pantry-friendly ingredients and packed with plant-based protein.
We’re all living a very strange, new normal at the moment. A time where we’re all looking to use pantry staples more and fresh a little less. This super easy one-pot pasta uses pantry staples you know and love to create a creamy, protein-packed weeknight pasta. The san marzano tomatoes offer a delicious tomato-y flavour, while also being the perfect base for added flavours like; onion, garlic and sun-dried tomatoes.
The key pantry-friendly ingredients that shine in this one-pot pasta:
- San Marzano Tomatos (or regular diced tomatoes)
- Canned White Beans
- Bouillon Paste
- Spicy Sun-dried Tomatoes
To make this one-pot creamy tomato pasta you have to make the sauce first, but add extra liquid (like water or veggie broth) in order to allow for the pasta to cook properly and still leave the sauce creamy. The first step is to build up the sauce with onion, garlic, sun-dried tomatoes and kidney beans. The cooking will allow for the flavours to deepen, as well as allowing the kidney beans to soften. The kidney beans should be soft to allow for easier blending as this is where the creaminess of the sauce will come from.
What substitutions can be made?
Certain ingredients are hard to come by right now, so don’t worry if you don’t have everything. See below for the a list of substitutions that should be okay for this recipe. Please keep in mind that this recipe was only tested the way its been posted so we cannot guarantee that the flavour and texture will be exactly the same.
- White Kidney Beans – Don’t have any white kidney beans on hand? You can use any white bean to get a similar result. If you don’t have beans you can also substitute for tofu or cauliflower , but as we have not tested this we aren’t sure exactly how much of each.
- Fresh Garlic – Using garlic powder works here!
- Fresh Onion – Using onion powder works here!
- Bouillon Paste – If you don’t have bouillon paste you can omit this and use veggie broth in place of the water in the recipe.
- Spicy Sun-dried Tomatoes – Regular sun-dried tomatoes with a little hot sauce or chili flakes work here. Alternatively you can use some tomato paste or roasted red pepper for a different flavour profile.
- San Marzano Tomatoes – These have a ton of flavour, but can be expensive. Alternatively you can use any can of diced or pureed tomatoes.
Creamy Tomato One-Pot Pasta
- 45 mL (3 tbsp) olive oil
- 110 g (1 whole) white onion, , diced
- 9 g (1 tbsp) minced garlic
- 1 540 mL can white kidney beans
- 1 796 mL can San Marzano Tomatoes
- 480 mL (2 cups) water
- 17 g (1 tbsp) bouillon paste
- 125 g dry pasta
- pepper, , to taste
- fresh basil, , (optional)
- 45 g (3 tbsp) spicy sun-dried tomato spread, , plus more for topping
- To a pot on medium heat add oil, heat for 1 minute. Add white onion and cook for 2-3 minutes, stirring occasionally.
- Add garlic and kidney beans, stirring to combine. Cook for 5 minutes, stirring occasionally.
- Add 15 grams (1 tbsp) of the sun-dried tomato spread to the pot and stir to combine - cooking an additionally 1 minute.
- Add canned tomatoes, water and bouillon paste and stir to combine. Cook for 1-2 minutes. Using an immersion blender, blend until silky smooth. Alternatively you can add the sauce to your blender and use your traditional blender. Add salt and pepper to taste. Add remaining sun-dried tomato paste and stir in.
- Add pasta and cook until just al dente. Serve with a dollop of pesto, sun-dried tomato spread and fresh basil.