Healthy One-Pot Spaghetti with Creamy Tomato Sauce

Knock out a pasta dinner with a rich Parmesan-and-cream-cheese tomato sauce in just one pan.
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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4
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12 ounces whole-wheat spaghetti, broken in half

3 tablespoons extra-virgin olive oil

1 tablespoon tomato paste

4 cloves garlic, thinly sliced

2 medium tomatoes, roughly chopped

Handful fresh basil leaves, plus more for serving

Large pinch crushed red pepper flakes

Kosher salt

1/2 cup grated Parmesan, plus more for serving

2 ounces low-fat cream cheese, cut into small pieces


  1. Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes. Stir in the Parmesan and cream cheese (the sauce will thicken more) and season with salt if needed. Top with more Parmesan and sliced and whole basil leaves.