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To make this dish, gather these key items: - 12 oz (340g) pasta of choice (fusilli, penne, or farfalle) - 1 cup homemade or store-bought pesto - 1 cup heavy cream - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup spinach leaves, roughly chopped - 1/2 cup grated Parmesan cheese (plus extra for serving) - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper, to taste - Red pepper flakes (optional, for heat) Each ingredient plays a big role in flavor and texture. The pasta serves as the base, while pesto provides that fresh, herb taste. Heavy cream makes the sauce rich and smooth. Feel free to enhance your dish with these extras: - Cooked chicken or shrimp for protein - Fresh basil for garnish - Sun-dried tomatoes for added sweetness - Zucchini or bell peppers for extra veggies - Nuts like pine nuts or walnuts for crunch These options let you make the dish your own. You can add what you love or have on hand. Choosing the right brands can boost your meal's flavor. Here are some trusted options: - Pesto: - Barilla Pesto Sauce - Classico Basil Pesto - Homemade pesto if you have time! - Parmesan: - Grana Padano - BelGioioso Parmesan - Locatelli Romano Using quality ingredients gives your pasta an extra touch. It helps make your dish taste like it came from a restaurant. {{ingredient_image_1}} Start by gathering all your ingredients. This makes cooking easier. You will need: - 12 oz (340g) pasta of choice (like fusilli, penne, or farfalle) - 1 cup homemade or store-bought pesto - 1 cup heavy cream - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup spinach leaves, roughly chopped - 1/2 cup grated Parmesan cheese (plus extra for serving) - 2 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper, to taste - Red pepper flakes (optional, for heat) Chop the cherry tomatoes and spinach. Mince the garlic. This helps the flavors blend well. In a large pot, heat the olive oil over medium heat. Add the minced garlic. Sauté it for about 1 minute. You want it to smell nice and fragrant. Next, pour in the vegetable broth. Bring it to a gentle boil. Once boiling, add in the pasta. Cook according to the package instructions. Stir often for about 8-12 minutes until the pasta is al dente. After the pasta cooks, reduce the heat to low. Stir in the heavy cream and pesto. Mix well to create a creamy sauce. Now, add the halved cherry tomatoes and chopped spinach. Cook for another 2-3 minutes. This will wilt the spinach and warm the tomatoes. Finally, stir in the grated Parmesan cheese. Mix until it melts and blends in. Season with salt, pepper, and red pepper flakes to taste. If the sauce is too thick, add a splash more vegetable broth or cream. Serve this lovely pasta hot. Garnish it with extra Parmesan cheese and fresh basil for a nice touch. Enjoy your one pot creamy pesto pasta! To make your pesto sauce creamy, use heavy cream. It adds richness and depth. You can also blend in a bit of extra cheese. This gives a smooth texture. If you want more flavor, stir in a bit of lemon juice. This brightens the dish nicely. For al dente pasta, cook it just until it has a slight bite. Check the package for timing. Stir the pasta often to prevent sticking. Use plenty of water and add salt. This enhances the pasta's flavor. Remember, the pasta will continue to cook in the sauce. So, don’t overcook it in the pot! Serve your creamy pesto pasta in deep bowls. Top each bowl with extra Parmesan cheese. A drizzle of olive oil adds a nice touch. Fresh basil leaves bring in a pop of green. If you like heat, sprinkle some red pepper flakes on top. This adds a fun kick to your meal. Pro Tips Perfect Pasta Texture: Make sure to cook the pasta until al dente. This ensures it retains its shape and provides a nice bite when mixed with the creamy sauce. Homemade Pesto Advantage: If possible, use homemade pesto for a fresher and more vibrant flavor. You can easily make it by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil. Adjusting Creaminess: If you find the sauce too thick, gradually add more vegetable broth or cream until you reach your preferred consistency without diluting the flavor. Garnishing for Appeal: For a beautiful presentation, finish your dish with a sprinkle of extra Parmesan, a drizzle of high-quality olive oil, and fresh basil leaves. {{image_2}} You can easily adjust this recipe to fit your needs. If you want to make it gluten-free, simply use gluten-free pasta. Brown rice or quinoa pasta works well. For those watching calories, swap heavy cream for a lighter option like half-and-half or unsweetened almond milk. Just keep in mind that the flavor may change slightly. To turn this dish into a full meal, you can add protein. Chicken is a great choice. Cook it in the pot before you add the garlic. For shrimp, cook them until pink after adding the broth. Both options bring flavor and texture. If you need a quick meal, pre-cooked rotisserie chicken makes a fast and tasty addition. For a vegetarian version, leave out the cheese or use a plant-based option. Nutritional yeast is a great substitute for Parmesan. If you want a vegan option, use coconut cream instead of heavy cream. Replace the pesto with a dairy-free version or make your own using basil, nuts, and nutritional yeast. These swaps keep the dish rich and flavorful while meeting dietary needs. After enjoying your One Pot Creamy Pesto Pasta, let it cool first. Place leftovers in an airtight container. This keeps the pasta fresh. Store it in the fridge for up to three days. If you want to keep it longer, follow the freezing instructions below. When reheating, use low heat to avoid drying out the pasta. Add a splash of vegetable broth or cream. This helps restore the creamy sauce. Stir often for even heating. You can use a microwave or a stovetop for reheating. Just be gentle to keep that lovely texture. To freeze, let the pasta cool completely. Scoop it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burns. This dish can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use gluten-free pasta. Look for brands that cook well. Gluten-free pasta may need a few extra minutes to cook. Check the package for the best time. This dish can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. The pasta may absorb sauce over time. Just add a splash of broth or cream when you reheat it. Yes, making your own pesto is easy! Here’s a simple method: - Ingredients: 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup nuts (like pine nuts or walnuts), 2 cloves garlic, and 1/2 cup olive oil. - Instructions: 1. Blend basil, nuts, and garlic in a food processor. 2. Slowly add olive oil while blending until smooth. 3. Stir in the cheese and season with salt and pepper. Enjoy your fresh, homemade pesto! This blog post covered everything you need for a tasty one pot creamy pesto pasta. We looked at key ingredients, like pesto and pasta, and how to customize them. I shared step-by-step instructions for cooking and creating a creamy sauce. You also learned tips for perfect pasta and fun variations for different diets. Finally, I provided smart storage and reheating advice. Now you can enjoy a quick, delicious meal that suits your needs!

One Pot Creamy Pesto Pasta

A delicious and easy one-pot pasta dish with creamy pesto, fresh vegetables, and Parmesan cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta of choice (fusilli, penne, or farfalle)
  • 1 cup homemade or store-bought pesto
  • 1 cup heavy cream
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach leaves, roughly chopped
  • 0.5 cup grated Parmesan cheese (plus extra for serving)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • to taste salt and pepper
  • optional red pepper flakes (for heat)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the vegetable broth and bring it to a gentle boil.
  • Add the pasta into the pot and cook according to package instructions, stirring frequently (approximately 8-12 minutes) until al dente.
  • Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and pesto, mixing well to create a creamy sauce.
  • Add the halved cherry tomatoes and chopped spinach. Cook for an additional 2-3 minutes, allowing the spinach to wilt.
  • Stir in the grated Parmesan cheese until melted and incorporated, then season with salt, pepper, and red pepper flakes to taste.
  • If the sauce is too thick, you can add a splash more of vegetable broth or cream until you reach your desired consistency.
  • Serve hot, garnished with more Parmesan cheese and fresh basil, if desired.

Notes

Serve in deep bowls topped with extra Parmesan, a drizzle of olive oil, and fresh basil for garnish.
Keyword creamy, one pot, pasta, pesto