Toasted One-Pot Creamy Tomato Garlic Pasta

• servings: 2 servings
• active time: 5 minutes
• total time: 22 minutes

Ingredients

2 cups dry penne

1 tbsp avocado oil

2 cups vegetable broth

2-3 tbsp vegan butter (or regular)

2 cloves garlic

1 tbsp tomato paste

¼ cup finely grated vegan Parmesan (or regular)

1 pinch chili flakes (optional)

salt (to taste)

black pepper (to taste)

1 tbsp chopped parsley (to garnish)

Directions

Toast the pasta: Heat the avocado oil in a wide skillet over medium heat. Add the dry penne in a single layer and toast, stirring frequently, until the pasta is deep golden brown, 5–7 minutes. Do not let it burn.

Cook in broth: Pour in the vegetable broth and immediately cover the pan. Reduce heat to medium‑low and simmer for 8–10 minutes, stirring once halfway through, until the pasta is al dente and most of the liquid is absorbed.

Add flavorings: Uncover the pan. Stir in the butter,minced garlic, and chili flakes (if using). Cook for 30–60 seconds until the butter melts and the garlic is fragrant.

Make the sauce: Stir in the tomato paste and grated Parmesan and mix until the sauce looks glossy and creamy.

Adjust seasoning: If the sauce is too thick, add hot water 1 Tbsp at a time until it reaches a silky consistency. Season with black pepper and add salt only if needed.

Serve: Divide the pasta between warm bowls. Top with extra Parmesan and chopped parsley. Serve immediately.

Nutrition

• Serving Size: 1 g
• Calories: 615 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Sodium: 1095 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 0.4 g
• Total Sugars: 3 g
• Protein: 1 g