This one pan tomato basil pasta (now famously known as “Meghan Markle pasta”) makes you feel like you’ve pulled off something special, without dirtying half your kitchen. Everything cooks in one skillet, from the pasta to the sauce, and the result is creamy, fresh, and full of flavor. It’s weeknight-friendly but still feels like something you’d serve with a glass of wine.
Meghan Markle pasta gets a creamy upgrade!
I’ve been making a version of this dish for years but saw that Meghan Markle popularized it on her new Netflix series. Look, Italians have been doing a version of this forever, and for good reason: when the pasta cooks in its own sauce, it soaks up flavor instead of just sitting in water. The starch creates a silky sauce without much effort—it’s smart cooking at its best.
My version adds a splash of cream for that velvety finish and folds in baby spinach for color and nutrients without adding steps. Fresh basil is essential—it brings everything to life. Plus, a great way to use the insanity of summer basil from my garden.
If this hits the right note for you, try my spicy vodka pasta or spicy alfredo for a bold twist, or cacio e pepe when you want pure, classic comfort.
Key ingredients and why they matter
This tomato basil pasta is all about simple, feel-good ingredients that come together in one pot—think juicy cherry tomatoes, garlic, and onions simmered into a cozy sauce, then finished with spinach, basil, cream, and a hit of Parmesan. It’s fresh, a little fancy, and seriously comforting all at once.
Full ingredient list and detailed instructions in the recipe card.
- Linguine or spaghetti: Long, sturdy pasta works best because it holds the creamy sauce without breaking.
- Cherry tomatoes: They burst into a sweet, jammy sauce base. If they’re out of season, use good-quality canned cherry tomatoes.
- Fresh basil: Non-negotiable. It brings freshness and that signature Italian aroma!
- Heavy cream: Just enough to make it velvety without feeling heavy. You don’t need a lot.
- Parmesan cheese: Freshly grated is key—pre-grated tends to clump and won’t melt as smoothly.
- Baby spinach: Wilts at the very end, adding color and a nutrient boost without overcomplicating things.
TIPS & TRICKS
Shruthi’s top tips
- Use a large skillet with high sides so the pasta can spread out and cook evenly.
- Stir frequently while the pasta simmers—this prevents sticking and helps release starch for the sauce.
- Start with hot water or broth; it speeds up the cooking and keeps timing consistent.
- Keep the liquid at a steady simmer (not a rolling boil) to prevent drying out before the pasta cooks.
- Add the cream and cheese only after lowering the heat—too hot and the sauce can split.
- If the sauce looks too thick, splash in an extra tablespoon or two of hot water and toss well.
- Fold in spinach right before serving; residual heat will wilt it without overcooking.
- Grate Parmesan yourself. The difference in texture and melt is huge compared to bagged cheese.
- Want extra depth? Toast the garlic and red pepper flakes slowly in the oil before adding onions.
- Serve immediately—the sauce tightens as it cools, so this one’s best eaten fresh.
How to make Meghan Markle pasta
- In a large, high-sided skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and onion and sauté until softened and fragrant, about 3–4 minutes.
- Stir in the cherry tomatoes and cook for another 2–3 minutes, letting them blister slightly and release some of their juices. Season with salt and optional red pepper flakes.
- Add the dry pasta, spreading it out as evenly as possible. Pour in the water or broth, and bring to a boil. Reduce to a simmer and cook uncovered, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed, 10–12 minutes.
- Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and fresh basil. Mix until creamy and the sauce clings to the noodles.
- Add 2 cups of fresh baby spinach and fold it in. The residual heat will wilt it perfectly in about 1 minute.
- Taste and season with black pepper and additional salt if needed. Serve hot with more Parmesan and fresh basil on top.
How to serve tomato basil pasta
This pasta is a lifesaver on busy weeknights or those days when you’re beyond hungry and just want something quick—but still wholesome. Pair it with a simple green salad (think kale or arugula) and some garlic bread to soak up that creamy sauce. Chef’s kiss!
Storage and reheating suggestions
To store leftovers, let the pasta cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth to bring back the creamy texture.
More simple pasta recipes
Love pasta recipes you can just toss together and serve? Here are a few more easy, crowd-pleasing favorites to keep on repeat.
One Pot Lemon Ricotta Pasta
Vegan Sun-Dried Tomato Pasta
Fresh Tomato Pasta
Creamy Mushroom Pasta
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Meghan Markle Pasta
Equipment
- 1 Large high-sided skillet or Dutch oven
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes, optional
- 12 oz linguine, or spaghetti
- 4 cups water, or low-sodium vegetable broth
- ½ cup heavy cream
- ⅓ cup Parmesan cheese, freshly grated, plus more for garnish
- ½ cup chopped fresh basil, plus more for serving
- 2 cups baby spinach
- ½ teaspoon black pepper, to taste
Instructions
- In a large, high-sided skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and onion and sauté until softened and fragrant, about 3–4 minutes.
- Stir in the cherry tomatoes and cook for another 2–3 minutes, letting them blister slightly and release some of their juices. Season with salt and optional red pepper flakes.
- Add the dry pasta, spreading it out as evenly as possible. Pour in the water or broth, and bring to a boil. Reduce to a simmer and cook uncovered, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed, 10–12 minutes.
- Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and fresh basil. Mix until creamy and the sauce clings to the noodles.
- Add 2 cups of fresh baby spinach and fold it in. The residual heat will wilt it perfectly in about 1 minute.
- Taste and season with black pepper and additional salt if needed. Serve hot with more Parmesan and fresh basil on top.
Notes
- Make it vegan: Skip the cream and cheese and stir in a spoonful of cashew cream, some blended silken tofu, or a splash of oat milk for a lighter plant-based version.
- Add veggies: Sauté mushrooms, zucchini, or spinach with the onions for a veggie boost.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
