Print

One-Pot Creamy Tomato Basil Tortilla Strips Pasta

A fork lifting cheesy pieces of One-Pot Creamy Tomato Basil Tortilla Pasta from a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, creamy tomato and basil pasta entirely in one pot. Sliced tortillas replace traditional pasta, absorbing the rich sauce for a quick weeknight meal with minimal cleanup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 4 medium flour tortillas, cut into 1-inch strips
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large pot or deep skillet over medium heat. Add the onion and cook until soft, about 4 minutes.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with juice), vegetable broth, oregano, salt, and pepper. Bring the mixture to a simmer.
  4. Stir in the tortilla strips, ensuring they are submerged in the liquid.
  5. Reduce the heat to medium-low, cover the pot, and cook for 10 minutes, stirring occasionally to prevent sticking.
  6. Remove the lid. Stir in the heavy cream and continue to cook, uncovered, for 3 to 5 minutes, or until the sauce has thickened slightly and the tortilla strips are tender.
  7. Remove the pot from the heat. Stir in the fresh basil and Parmesan cheese until melted and combined.
  8. Serve immediately.

Notes

  • If you prefer a thicker sauce, cook uncovered for a few extra minutes at the end.
  • You can substitute half-and-half for heavy cream for a slightly lighter sauce.
  • Add a pinch of red pepper flakes with the oregano for a little heat.

Nutrition

Find it online: https://cookifyme.com/one-pot-creamy-tomato-basil-tortilla-pasta/