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One-Pot Creamy Tomato Basil Tortilla Pasta

Close-up of One-Pot Creamy Tomato Basil Tortilla Pasta coated in a rich orange sauce and topped with fresh basil.
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Make a rich, creamy tomato and basil pasta dish using only one pot. This recipe incorporates torn tortillas to help thicken the sauce for a comforting meal with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 8 ounces dried pasta (like penne or rotini)
  • 4 medium flour tortillas, cut into small strips
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with juice) and vegetable broth. Bring the mixture to a boil.
  4. Add the dried pasta to the boiling liquid. Reduce heat to medium-low, cover, and simmer according to the pasta package directions, stirring occasionally to prevent sticking.
  5. When the pasta is nearly done (about 2 minutes before the suggested time), stir in the tortilla strips. Continue cooking until the pasta is tender and the liquid has thickened slightly from the tortillas.
  6. Remove the pot from the heat. Stir in the heavy cream, Parmesan cheese, salt, and pepper until the sauce is smooth and creamy.
  7. Stir in most of the fresh basil, reserving some for garnish.
  8. Serve immediately, garnished with the remaining fresh basil.

Notes

  • The tortilla strips break down slightly during cooking, adding body and creaminess to the sauce without needing flour or cornstarch.
  • Use whole wheat tortillas for a slightly nuttier flavor profile.
  • If the sauce is too thick, add a splash more broth or water until you reach your desired consistency.

Nutrition

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