One-Pot Creamy Pesto Pasta
Make this rich and velvety pesto pasta in one pot in under 30 minutes for a fast, comforting weeknight dinner.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup prepared basil pesto
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the pasta and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is nearly cooked and most of the liquid is absorbed.
- Stir in the heavy cream and basil pesto. Continue to cook, stirring constantly, for 2-3 minutes until the sauce thickens slightly.
- Remove the pot from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season with salt and pepper to your preference. Serve immediately.
Notes
- For a richer sauce, substitute half of the vegetable broth with chicken broth.
- If you want to add spinach, stir in 2 cups of fresh spinach during the last minute of cooking until wilted.
- Use store-bought or homemade pesto based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 550
- Fat: 38
- Saturated Fat: 18
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 58
- Fiber: 3
- Protein: 22
- Cholesterol: 75