One Pot Creamy Pesto Pasta Recipe

Introduction

This One Pot Creamy Pesto Pasta is a quick and delicious meal that combines fresh flavors with minimal cleanup. Perfect for busy weeknights, it brings together tender pasta, vibrant vegetables, and a rich, creamy pesto sauce all cooked in one pan.

Ingredients

• 250 g tagliatelle or fettuccine
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• A handful of fresh basil leaves
• 3-4 garlic cloves, thinly sliced
• 4 tbsp green pesto
• 1 tsp Italian seasoning
• 1 cup oat cream (or other plant cream)
• 1 cup vegetable stock
• Salt & pepper to taste
• Optional: chili flakes or vegan parmesan for topping

Instructions

1. Step 1: Layer ingredients in a wide pan. Place the pasta nests in the center, arrange cherry tomatoes on one side and spinach with basil on the other, then scatter the sliced garlic over everything.
2. Step 2: Season and flavor. Spoon the pesto onto the pasta, then sprinkle Italian seasoning, salt, pepper, and chili flakes if using over all the ingredients.
3. Step 3: Pour in liquids. Add the oat cream and vegetable stock until the pasta is mostly covered.
4. Step 4: Cook covered. Cover the pan with a lid and cook over medium heat for about 10–12 minutes, stirring occasionally to ensure even cooking and prevent sticking. Add a splash more stock if needed.
5. Step 5: Create the sauce. Once the pasta is al dente and the sauce has thickened, stir everything together so the pesto, cream, and tomato juices combine into a creamy sauce.
6. Step 6: Finish and serve. Taste and adjust seasoning with salt and pepper. Serve hot topped with chili flakes or vegan parmesan if desired.

Tips & Variations

• Use gluten-free pasta to make this dish gluten-free without sacrificing flavor.
• Add sautéed mushrooms or zucchini for extra vegetables and texture.
• Swap oat cream for coconut cream for a slightly different but equally creamy base.
• If you like it spicy, increase the amount of chili flakes or add a pinch of crushed red pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan with a splash of water or stock to loosen the sauce and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any long pasta like spaghetti, linguine, or even penne works well. Just adjust the cooking time slightly according to the pasta’s instructions.

Is this recipe suitable for vegans?

Absolutely. Just be sure to use plant-based cream and vegan pesto, and top with vegan parmesan or nutritional yeast if desired.

One Pot Creamy Pesto Pasta Recipe

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★★★★★

4.7 from 129 reviews

This One Pot Creamy Pesto Pasta is a simple, comforting dish featuring tagliatelle cooked with fresh cherry tomatoes, spinach, basil, and garlic, all simmered together with creamy oat cream and flavorful green pesto. Perfect for a quick vegetarian meal, it delivers a luscious sauce without the mess of multiple pots.

• Author: Viktoria
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 250 g tagliatelle or fettuccine
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• A handful of fresh basil leaves
• 3–4 garlic cloves, thinly sliced

Seasonings and Sauces

• 4 tbsp green pesto
• 1 tsp Italian seasoning
• 1 cup oat cream (or other plant cream)
• 1 cup vegetable stock
• Salt and pepper to taste
• Optional: chili flakes or vegan parmesan for topping

Instructions

1. Layer ingredients in a wide pan – Place pasta nests in the center of a wide pan. Arrange halved cherry tomatoes on one side and fresh spinach along with basil leaves on the other side. Scatter the thinly sliced garlic evenly over the top.
2. Season and flavor – Spoon green pesto directly onto the pasta. Sprinkle Italian seasoning, salt, pepper, and chili flakes (if using) evenly across all ingredients to season thoroughly.
3. Pour in liquids – Pour oat cream and vegetable stock over the pasta and vegetables, ensuring that the pasta is mostly submerged in liquid.
4. Cook covered – Cover the pan with a lid and cook over medium heat for 10 to 12 minutes. Stir occasionally to prevent sticking and ensure even cooking. Add a splash more vegetable stock if the mixture starts to dry out.
5. Create the sauce – Once the pasta is cooked al dente and the sauce has thickened, stir everything together thoroughly so the pesto, oat cream, and tomato juices combine into a creamy sauce.
6. Finish & serve – Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, topped with a sprinkle of chili flakes or vegan parmesan if desired.

Notes

• Use gluten-free pasta if you require a gluten-free version.
• Oat cream can be substituted with any plant-based cream alternative, like soy or cashew cream.
• If you prefer a richer sauce, add a tablespoon more pesto or cream.
• For extra protein, consider adding cooked chickpeas or tofu cubes.
• Stirring occasionally during cooking is crucial to prevent the pasta from sticking to the pan.

Keywords: one pot pasta, creamy pesto pasta, vegetarian pasta, quick dinner, stovetop pasta, pesto recipe