One Pot Pasta
Here is a friendly, practical recipe for Mary Katherine’s One Pot Pasta, inspired directly by her YouTube video. This dish is perfect for busy nights—a single pot, almost no cleanup, and loads of comforting flavor. Let’s get cooking!
Such a quick & easy dinner!
Friends, how many of us have nights where the day’s gotten away and the kitchen looks like it’s been through a corn husking marathon? I know I do! That’s exactly what led me to whip up this one pot pasta—a quick, flavorful dinner that doesn’t leave you elbow-deep in dirty dishes. We’re breaking out the big pot, tossing everything in, and letting time and a little stirring do the work. Sweet basil, garlicky goodness, those vibrant sun-dried tomatoes and just the perfect little kick of heat—plus a creamy finish thanks to Brie cheese. Yes, Brie! Trust me, you won’t want to skip it.
So clear off just enough counter space for your pot, grab those simple pantry staples and let’s make supper together!
Can I use a different pasta shape?
Absolutely! Any long pasta—fettuccine, spaghetti, or even short shapes like penne—will work. Just keep an eye on the water level and cooking time.
What if I don’t have Brie?
Soft goat cheese or even cream cheese can step in. The brie adds a unique, mellow creaminess, but use what you have.
Can I add protein to this dish?
You sure can. Stir in cooked chicken, shrimp, or even chickpeas near the end. This dish is as flexible as your pantry.
Any tips if it looks too watery?
No fuss! Just use a measuring cup to scoop out some extra liquid at the end if needed. You want a little sauce, but not soup.
How long does it keep?
Leftovers store in the fridge for up to 3 days. Just reheat gently with a splash of water or milk to keep it creamy.
I hope this recipe brings you as much joy—and relief on a busy evening—as it does in my own home. Share your results and any tweaks you make in the comments, and don’t forget to give a little kindness to someone today. You never know when a simple dinner might be just what they need!
Pull up a chair at Mary Katherine’s Table. There’s always room for one more.
One Pot Pasta
Ingredients
- 1 lb box linguini
- 1.5 cups fresh basil leaves whole
- 4 cloves garlic lightly crushed (leave whole)
- 1 good squeeze prepared minced garlic optional, for extra flavor
- 1 12 oz jar roasted red peppers (with liquid)
- 3/4 cup sun-dried tomatoes in olive oil use most of the oil, about 1 cup total
- 3 tsp kosher salt or to taste
- Black pepper to taste
- 2 pinches crushed red pepper flakes add more for extra heat
- 6 cups water
- About 12 oz Brie cheese rind removed, cut into pieces
- Shredded parmesan cheese for serving, optional
Instructions
Prep the Pasta:
- Add the linguini (broken in half for easier stirring) directly into a large pot—no water yet.
Add Aromatics & Vegetables:
- Toss in whole basil leaves, crushed garlic cloves, and a squeeze of minced garlic if you like stronger garlic flavor.
- Pour in the entire jar of roasted red peppers, including the liquid.
- Add sun-dried tomatoes with most of the oil.
Season:
- Sprinkle in kosher salt, black pepper, and a couple of generous pinches of crushed red pepper.
Add Water & Cook:
- Pour in 6 cups water.
- Cover the pot and turn on the heat. Once you hear it come to a boil, remove the lid and stir well to prevent the pasta from sticking.
- Let the pasta cook uncovered, stirring occasionally, until linguini is al dente (about 9–11 minutes). Watch the liquid level toward the end—it should have a little broth left, but not soupy. Spoon out a bit of extra liquid if needed.
Make it Creamy:
- Slice rind off the Brie, discard rind (or save for another use), and cut cheese into chunks.
- Stir cheese into the hot pasta; let it sit for 1–3 minutes to melt, then stir again until creamy and velvety. Let the pot rest 5–10 minutes—this gives the sauce time to thicken.
Serve:
- Taste and adjust salt if needed.
- Plate the pasta and top with shredded parmesan.
- Enjoy right away with family or friends!
