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One-Pot Creamy Pesto Pasta for Quick Weeknight Dinners

A close-up shot of penne pesto pasta coated in vibrant green sauce and topped with grated Parmesan cheese.

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Hi, I’m Alex, and I’m so glad you’re here. This recipe delivers a rich, velvety pesto cream sauce coating every piece of pasta. It is an easy, one-pot meal perfect for busy weeknights when you need comfort food fast.

Ingredients

Scale
  • 1 pound pasta (penne or rotini work well)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup prepared basil pesto (homemade or store-bought)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. 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. Do not let it brown.
  2. Add the pasta and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Cook according to the pasta package directions, stirring often to prevent sticking, until the pasta is nearly tender (about 10-12 minutes).
  3. Stir in the heavy cream, basil pesto, and red pepper flakes, if using. Continue to simmer for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the pasta.
  4. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese until the sauce is smooth and creamy.
  5. Taste the pasta and season with salt and black pepper as needed.
  6. Serve immediately in bowls, topped with extra Parmesan cheese. This is a delicious pasta main you can make on repeat.

Notes

  • For a Chicken Pesto Pasta variation, add 1 cup of cooked, shredded chicken during the last 5 minutes of simmering when you add the cream and pesto.
  • If you want a brighter flavor, stir in 1/4 cup of fresh lemon juice at the end.
  • This recipe is naturally vegetarian, fitting well into vegetarian pasta dinners.

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