Name: Creamy One-Pot Spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Ingredients: Spaghetti, 12 oz (340g); Olive oil, 3 tbsp (45 ml); Onion, 2 medium, chopped (80g); Tomato paste, 2 tsp (10g); Fennel seed, 1 tsp (5g); Parmesan cheese, 1/4 cup (30g); Pasta water, 2 cups (475ml); Chopped parsley, 1 tsp (2g); Salt, to taste; Black pepper, to taste

The aroma of freshly cooked pasta fills the kitchen, transporting you to a world of comfort and satisfaction. The first bite reveals a harmonious balance of flavors, with each ingredient working in perfect harmony. As you savor the dish, the stress and chaos of the day melt away, replaced by a sense of contentment and joy.

Cooking one-pot pasta dishes is a game-changer for busy weeknights. By investing a little time and effort upfront, you’ll find yourself with a delicious, satisfying meal that’s ready in under 30 minutes. And the best part? You can find even more easy recipe inspiration to add to your repertoire – see our Related Recipe for more ideas!

Why This Recipe Works

This recipe uses a combination of rapid cooking techniques, including boiling and steaming, to preserve the delicate flavor and texture of the pasta.

Each ingredient is carefully selected and blended to create a rich, layered flavor that will keep you coming back for more.

Key Ingredients

For optimal results, make sure to select the freshest ingredients possible. For the best flavor, choose a high-quality olive oil, a mild yet fragrant fennel seed, and fresh parsley. And don’t skimp on the Parmesan cheese, as its nutty flavor is crucial to elevating the entire dish.

don’t have have an abundance of pantry staples, try substituting the fennel seed with an additional teaspoon of onion powder for a slightly sweet and earthy flavor.

9 One-Pot Pasta Recipes For Stress Free Cooking Now

Recipe Courtesy of Our Kitchen

Creamy One-Pot Spaghetti

★★★★★ (55 Reviews)

Level:
Easy

Prep:
10 min

Cook:
25 min

Yield:
4 Servings

Ingredients

Spaghetti, 12 oz (340g)

Olive oil, 3 tbsp (45 ml)

Onion, 2 medium, chopped (80g)

Tomato paste, 2 tsp (10g)

Fennel seed, 1 tsp (5g)

Parmesan cheese, 1/4 cup (30g)

Pasta water, 2 cups (475ml)

Chopped parsley, 1 tsp (2g)

Salt, to taste

Black pepper, to taste

Directions

Bring the pasta, olive oil, onion, fennel seed, and salt to a boil in a large pot of cold water, then reduce the heat to medium-low and simmer for 10 minutes.

Add the tomato paste and cook for an additional 2-3 minutes, stirring constantly.

Stir in the Parmesan cheese until melted, then add the chopped parsley and black pepper to taste.

Serve the pasta immediately, garnished with additional parsley if desired.

Let the dish rest for 5 minutes before serving to allow the flavors to meld together.

Storage & Reheating

To ensure the best flavor and texture, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat until warmed through, adding a splash of water or broth if necessary to prevent drying out.