Carol (Missy) Cohen MPH, CHHC

Creamy One Pot Pasta – recipe

I am very excited to be hosting Angi Thompson, Independent Director with the Pampered Chef, on my television show, New Beginnings to Health. Angi will be sharing with us an incredibly tasty recipe that is a win-win-win situation. It is friendly on the financial budget since it costs under $3 per serving to make, friendly to the time budget since it takes less than 30 minutes to make, and is much healthier than going through a drive-in. In addition, if you have food allergies or intolerances, it is very easy to adjust for various situations which we discuss.

You can see the show here:

The recipe is also very easy to adjust for dietary needs:

     wheat/gluten free – substitute a rice, quinoa or other gluten free pasta for the noodles

     dairy free – eliminate the cheeses. Substitue 1 tbs arrowroot diluted in 1 tbs of water to thicken the sauce.

     nightshade free – eliminate the tomatoes and substitue with zucchini or olives

Without further ado, here is the recipe:

Creamy One-Pot Pasta


4   garlic cloves, peeled
1 jar (7 oz or 210 mL) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) vegetable broth (5 1/4 cups/1.25 L)
1 lb (450 g) uncooked penne pasta
1 head broccoli (2 cups/500 mL small florets)
2 medium carrots, peeled
4 oz (125 g) reduced-fat cream cheese (Neufchâtel)
1/2 tsp (2 mL) coarsely ground black pepper
1/4 tsp (1 mL) salt
 Grated fresh Parmesan cheese and snipped fresh basil leaves (optional)


1   Slice garlic using Garlic Slicer. Place garlic and 1 tbsp (15 mL) oil from sun-dried tomatoes into (8-qt./7.6-L) Stockpot; cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return Stockpot to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
2   Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain tomatoes; pat dry and slice into thin strips.
3    Cut cream cheese into cubes. Add vegetables, cream cheese, black pepper and salt to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with Parmesan cheese and basil.

Yield:  servings of 6 

Nutrients per serving  Calories 410, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 66 g, Protein 15 g, Sodium 1090 mg, Fiber 5 g


Cook’s Tips:

For an interesting flavor twist, omit black pepper, salt, Parmesan cheese and basil. Add 1 tbsp (15 mL) Moroccan Rub or Greek Rub.

For a heartier version of this recipe, add grilled turkey, Italian sausage or sliced grilled chicken breasts to pasta.

Don’t throw away remaining oil from the jar of sun-dried tomatoes. Reserve it to make salad dressing or pesto.

If desired, 2 cups (500 mL) halved cherry tomatoes can be substituted for the sun-dried tomatoes.


While you do not need the items recommended by Pampered Chef to make this delicious recipe, you can order any of the tools mentioned above or book a party with Angi at One of her newest parties is a “feed the freezer” party where you and your guests go home with 7 pre-packaged meals that you can freeze for those crazy nights of soccer practice, late meetings at work, or when you are just too tired to think about it!

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