Some nights, the last thing you want is a complicated dinner. That’s when this one pot no cheese pasta steps in, turning simple ingredients into something comforting without any hassle. It’s like a warm hug on a plate, but without the fuss of multiple pans or last-minute cheese grating.
I remember the first time I made this—it was one of those evenings when I got distracted halfway through and almost forgot about the pasta simmering on the stove. The kitchen filled with the scent of garlic and herbs, the bubbling liquid turning into a rich sauce. I wasn’t sure if it would turn out right since I left the pot unattended for a minute or two, but the flavors melded perfectly, and that slightly overcooked edge gave it a rustic charm I didn’t expect. It’s not polished, but it sure felt like a meal made with a bit of love and a dash of imperfection.
Why You’ll Love It:
- It’s all done in one pot, meaning fewer dishes and less cleanup—because who really wants to wash more pans after a long day?
- The absence of cheese makes it lighter and dairy-free, but it still packs flavor thanks to fresh herbs and spices.
- The recipe is forgiving. It’s okay if you wander off for a moment or tweak the herbs to your liking.
- Perfect for busy weeknights when you want something warm, filling, and quick.
- It’s simple — and that’s kind of the point. No complicated steps, just honest food.
If you’re feeling unsure about skipping cheese, trust me, this pasta doesn’t miss it. The blend of tomato, garlic, and fresh basil is enough to satisfy cravings for something rich and tasty.
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One Pot No Cheese Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
A simple and delicious one pot pasta recipe without any cheese, perfect for a quick and comforting meal.
Ingredients
12 ounces uncooked spaghetti
1 can (14.5 ounces) diced tomatoes with juice
4 cups vegetable broth
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chopped fresh basil leaves
Instructions
In a large pot, combine the uncooked spaghetti, diced tomatoes with their juice, vegetable broth, sliced onion, sliced garlic, dried oregano, dried basil, red pepper flakes, and olive oil.
Bring the mixture to a boil over high heat.
Reduce heat to medium and simmer, stirring frequently to prevent the pasta from sticking, until the pasta is cooked al dente and most of the liquid has been absorbed, about 10 to 12 minutes.
Season with salt and freshly ground black pepper to taste.
Remove from heat and stir in the chopped fresh basil leaves.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes:
This recipe is really straightforward when you have a large, sturdy pot with a lid handy. I usually use my favorite heavy-bottomed pot because it distributes heat evenly, but anything that can hold the pasta and liquid together will do. For serving, a crisp side salad or some crusty bread makes a nice contrast, but honestly, it’s good on its own.
Thinking about variations? Sometimes I toss in a handful of spinach near the end or sprinkle a few red pepper flakes if I’m feeling adventurous. I haven’t tried it with other pasta shapes, but spaghetti works best to soak up the sauce evenly. Oh, and if you want more depth, a splash of balsamic vinegar at the end adds a subtle tang that’s unexpected but delightful.
FAQ:
Can I use chicken broth instead of vegetable broth? Absolutely, though it will change the flavor profile a bit. It’s still great if you’re not vegetarian.
What if I don’t have fresh basil? Dried basil works, but add it earlier in the cooking to let the flavor develop.
Can I double the recipe? You can, but make sure your pot is large enough to accommodate all the ingredients without overflowing.
Is this pasta spicy? Just a little, thanks to red pepper flakes, but you can adjust that to your heat preference.
Next time you want a meal that’s cozy, quick, and kind of effortless, give this one pot no cheese pasta a try. It’s a little imperfect in the best way, and you’ll find yourself coming back to it again and again.