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+ servings
two bowls of one pot pasta

One Pot Pasta

Everything goes into one pot together and comes out a flavor-packed Tomato Mushroom Basil pasta dish! It couldn't be easier. Works with regular and gluten-free pasta.
Course Main Course
Cuisine American
Keyword one pot gluten-free pasta, one pot pasta, tomato mushroom pasta
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 452kcal
Author Toni Dash


  • 12 ounces regular spaghetti or gluten-free brown rice Spaghetti Pasta*
  • 12 ounces fresh Tomatoes (grape tomatoes, cherry tomatoes, regular tomatoes or a mixture), chopped or halved if using grape or cherry varieties
  • 1 small Red Onion , peeled, halved and sliced into 1/8-inch thick sliced
  • 3 large Garlic Cloves , diced
  • 4 ounces Cremini Mushrooms , cleaned* and sliced
  • 6-8 large fresh Basil leaves , torn
  • ½ teaspoon Red Pepper Flakes
  • 2 teaspoons Kosher Salt
  • ½ teaspoon Black Pepper , freshly ground
  • 2 tablespoons Olive Oil
  • 4 cups Low Sodium Chicken Broth
  • ½ cup Chardonnay Wine (can use additional broth instead if preferred)


  • Add all ingredients to a large stock pot. Bring to a rolling boil over high heat, stirring periodically to mix the ingredients and submerge pasta in the liquid.
  • Boil for 3 minutes and reduce heat to medium to allow the mixture to simmer.
  • Place the lid on the pan allowing about a 1- inch opening. Allow the pasta to simmer, stirring every few minutes to thoroughly mix ingredients together.
  • Cook until the liquid has been absorbed and the pasta is softened and al dente.
    For regular spaghetti this will take around 10 minutes. For gluten-free brown rice spaghetti about 15 minutes. **
    Divide between 4 bowls and top with grated parmesan cheese and chopped fresh basil.


*To maintain the structure of mushrooms, using a mushroom brush or a dampened paper towel to lightly rub the surface of the mushroom cap removing any debris are easy ways to clean the mushrooms before cooking them.
**Cooking Times
The type of pasta being used and altitude will make a different in the cooking times. These are general guidelines. Taste the pasta for doneness.
Storing Leftovers
This pasta is best eaten freshly made especially if using gluten-free pasta. 
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Adapted from Martha Stewart


Serving: 0g | Calories: 452kcal | Carbohydrates: 74g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1250mg | Potassium: 770mg | Fiber: 4g | Sugar: 6g | Vitamin A: 815IU | Vitamin C: 14.4mg | Calcium: 51mg | Iron: 2mg