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Pesto pasta

One-Pot Pesto Pasta

This creamy One-Pot Pesto Pasta is an easy 30-minute vegetarian dinner made with basil pesto, Parmesan, and simple pantry staples. Perfect for busy weeknights with minimal cleanup!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 12 ounces 340g penne or fusilli pasta
  • ½ cup basil pesto
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 cups baby spinach optional
  • Salt to taste
  • Black pepper to taste
  • Fresh basil leaves for garnish (optional)
  • Extra Parmesan cheese for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  2. Pour in the vegetable broth and bring it to a gentle boil. Add the pasta, stir well, and cook according to the package directions, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
  3. Reduce the heat to low. Stir in the basil pesto, heavy cream, and Parmesan cheese until the sauce is smooth and creamy.
  4. Add the baby spinach (if using) and stir until just wilted.
  5. Taste and season with salt and black pepper as needed.
  6. Serve immediately, garnished with fresh basil and an extra sprinkle of Parmesan cheese.

Notes

  • Use freshly grated Parmesan for the creamiest sauce.
  • Add a splash of vegetable broth or milk if the sauce becomes too thick.
  • Stir in vegetables like cherry tomatoes, mushrooms, broccoli, or peas for extra flavor and nutrition.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.