One Pan Pasta

    One Pan Pasta

    Recipe photo: One Pan Pasta

    One Pan Pasta


    33 people made this

    About this recipe: The easiest one pan pasta dish you'll find. Adjust the seasoning by adding chilli flakes or other dried herbs, if desired. Note that for best results, you'll need a nonstick pan to prevent sticking.

    Serves: 4 

    • 1 teaspoon olive oil
    • 1 onion, sliced into thin rings
    • 75g fresh sliced mushrooms
    • 2 (400g) tins chopped tomatoes, drained
    • 225g passata
    • 250ml water
    • 2 teaspoons dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon sugar
    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon ground black pepper
    • 225g macaroni

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Spray a large nonstick frying pan with nonstick cooking spray. Add oil, and heat over a medium heat. Add onion and mushrooms. Cook, stirring frequently, for 3 to 5 minutes, until tender.
    2. Add tomatoes, passata, water, sugar and spices to frying pan. When mixture begins to boil, stir in pasta. Cover, reduce heat to medium-low, and cook 20 minutes. Stir mixture every 4 to 5 minutes while cooking.
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    Reviews in English (30)


    4 Stars because the concept is so simple. Three for taste with the recipe as is. I had to double the spices, because the first time I thought it was too blah (but I like LOTS of flavor). Next time I will also top with cheese and then it will definitely go in our rotation.  -  14 Jul 2007  (Review from Allrecipes US | Canada)


    This was pretty good. I prepared exactly to recipe instructions, and the noodles were kind of mushy. I prefer a firmer pasta.  -  29 Nov 2001  (Review from Allrecipes US | Canada)


    This was quick, easy and so delicious! My husband had two plates and even our 5 year old daughter, who NEVER finishes a meal, ate her entire plate! I left out the onion since my daughter won't eat it and used 8 oz of mushrooms. Other than that, I followed the recipe exactly. My daughter thought there was a little too much pepper in it, and I agreed that it was a little too much, so next time I will cut back on it. This will be a regular at our house served with salad and rosemary french bread from the local bakery.  -  10 Jul 2004  (Review from Allrecipes US | Canada)

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