One Pot Creamy Pesto Pasta Recipe
Introduction
This One Pot Creamy Pesto Pasta is a quick and delicious meal that combines fresh vegetables, fragrant basil, and a luscious creamy sauce all cooked together in a single pan. It’s perfect for busy weeknights when you want something satisfying without the fuss.
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
- Step 1: Layer ingredients in a wide pan. Place the pasta nests in the center, arrange the cherry tomatoes on one side, and the spinach and basil on the other. Scatter sliced garlic over the top.
- Step 2: Season and flavor. Spoon the green pesto onto the pasta. Sprinkle Italian seasoning, salt, pepper, and chili flakes if using, evenly over everything.
- Step 3: Pour in liquids. Add the oat cream and vegetable stock until the pasta is mostly covered.
- Step 4: Cook covered. Cover the pan with a lid and cook over medium heat for 10–12 minutes. Stir occasionally to prevent sticking and ensure even cooking. Add a splash more vegetable stock if needed.
- Step 5: Create the sauce. When 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.
- Step 6: Finish and serve. Taste and adjust salt and pepper as needed. Serve hot with a sprinkle of chili flakes or vegan parmesan if desired.
Tips & Variations
- Use gluten-free pasta to make this dish gluten-free without sacrificing flavor.
- Add mushrooms or roasted vegetables for extra depth and texture.
- Swap oat cream for coconut cream or cashew cream for a different richness.
- For a spicy kick, increase the amount of chili flakes or add a dash of hot sauce.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of vegetable stock or plant milk to loosen the sauce and prevent it from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this recipe?
Yes, you can use any long pasta like spaghetti or linguine, but cooking times may vary slightly. Just ensure the pasta can cook evenly with the sauce in one pot.
Is this recipe suitable for vegans?
Absolutely. Using plant-based cream and pesto without cheese makes this dish fully vegan. Top with vegan parmesan or nutritional yeast for added flavor if you like.
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One Pot Creamy Pesto Pasta Recipe
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This One Pot Creamy Pesto Pasta is a quick and delicious plant-based meal combining fresh spinach, cherry tomatoes, garlic, and basil with a luscious creamy pesto sauce made using oat cream. Perfect for a fuss-free dinner that requires minimal cleanup, this recipe delivers comforting, flavorful pasta in just over 20 minutes.
Ingredients
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
Sauce and Seasoning
- 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
- Layer ingredients in a wide pan: Place the pasta nests in the center of a wide pan. Arrange the cherry tomatoes on one side and the fresh spinach and basil on the other side. Scatter thinly sliced garlic cloves evenly over the top.
- Season and flavor: Spoon the green pesto directly onto the pasta nests. Sprinkle Italian seasoning, salt, pepper, and optionally chili flakes over all the ingredients to enhance the flavor.
- Pour in liquids: Pour in the oat cream and vegetable stock until the pasta is mostly submerged in the liquid, ensuring it will cook evenly.
- Cook covered: Cover the pan with a lid and cook over medium heat for about 10 to 12 minutes. Stir occasionally to prevent sticking and to help the pasta cook evenly, adding a little more vegetable stock if the liquid reduces too much before the pasta is cooked.
- Create the sauce: When the pasta is al dente and the sauce has thickened, stir everything together thoroughly so the pesto, cream, and juices from the tomatoes blend into a rich, creamy sauce.
- Finish & serve: Taste the pasta and adjust seasoning with additional salt and pepper as needed. Serve hot, topped with chili flakes or vegan parmesan if desired.
Notes
- Use oat cream or another plant-based cream for a dairy-free version.
- Stir periodically during cooking to prevent pasta from sticking to the bottom of the pan.
- Adjust the liquid quantity slightly depending on pasta thickness and pan size.
- If vegan parmesan is not available, nutritional yeast can be a good substitute for a cheesy flavor.
- Can be made gluten-free by substituting pasta with gluten-free varieties.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: one pot pasta, creamy pesto pasta, vegan pasta recipe, quick dinner, plant-based pasta, stovetop pasta, easy pasta recipe
