One Pot Creamy Pesto Sauce Pasta

One Pot Creamy Pesto Sauce Pasta is a simple, delicious meal that brings together the bold flavor of basil pesto with a rich, silky cream sauce—all made in just one pot. It’s the perfect weeknight dinner when I want something quick, comforting, and full of herby, cheesy goodness without a pile of dishes.

Why You’ll Love This Recipe

I love how this recipe turns a few basic ingredients into something that feels restaurant-worthy. The one-pot method means everything cooks together—pasta, sauce, and all—making cleanup easy and the flavor even better. It’s creamy, vibrant, and ready in under 30 minutes. Whether I eat it on its own or pair it with veggies or protein, it always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, fusilli, or any short pasta)

• Olive oil or butter

• Garlic (minced)

• Vegetable broth or water

• Heavy cream or plant-based cream

• Basil pesto (store-bought or homemade)

• Parmesan cheese (grated)

• Salt and pepper

• Optional: baby spinach, cherry tomatoes, red pepper flakes, fresh basil

Directions

1. I heat olive oil or butter in a large pot over medium heat, then sauté the garlic for about 1 minute until fragrant.

2. I pour in the broth and bring it to a simmer, then add the uncooked pasta.

3. I cook the pasta uncovered, stirring often, until it’s tender and most of the liquid is absorbed (about 10–12 minutes).

4. I lower the heat and stir in the cream, pesto, and Parmesan until everything is melted and creamy.

5. If I’m adding spinach or tomatoes, I stir them in during the last few minutes of cooking so they wilt and soften slightly.

6. I season with salt and pepper to taste, then serve warm with a sprinkle of cheese or fresh basil on top.

Servings and timing

This recipe makes about 4 servings. It takes 5–10 minutes to prep and 15–20 minutes to cook, so it’s ready in about 30 minutes total.

Variations

Sometimes I stir in grilled chicken, white beans, or sautéed mushrooms for extra protein. I’ve also made it vegan with dairy-free pesto, oat cream, and nutritional yeast instead of Parmesan. If I want a lemony twist, I squeeze in fresh lemon juice just before serving.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave with a splash of water or broth to loosen the sauce. I avoid high heat so the sauce stays creamy and smooth.

FAQs

Can I use any kind of pasta?

Yes. I usually use short pasta like penne, rotini, or shells, but spaghetti or linguine also work. I just adjust the cooking time as needed.

What pesto works best?

I prefer basil pesto for the classic flavor, but I’ve used arugula, kale, or sun-dried tomato pesto too. Homemade or store-bought both work great.

Is this dish vegetarian?

Yes, as long as the pesto and cheese don’t contain animal-based rennet. I always check the label if needed.

Can I make this without cream?

Definitely. I’ve used full-fat coconut milk or unsweetened oat milk as creamy alternatives. It’s still rich and delicious.

Will the pasta overcook in one pot?

Not if I stir regularly and keep an eye on the liquid level. Once the pasta is tender and the sauce is creamy, I remove it from the heat right away.

Conclusion

One Pot Creamy Pesto Sauce Pasta is one of my favorite quick meals—flavorful, comforting, and incredibly easy to make. With just one pot and a few ingredients, I get a rich and creamy pasta dish that’s perfect for busy nights or cozy dinners. It’s a go-to recipe I never get tired of.

One Pot Creamy Pesto Sauce Pasta

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One Pot Creamy Pesto Sauce Pasta is a quick and comforting dish where pasta cooks right in a flavorful basil pesto and cream sauce. It’s rich, herby, cheesy, and ready in under 30 minutes—perfect for an easy weeknight meal.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner, Pasta
• Method: One Pot
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 8 oz pasta (penne, fusilli, or any short pasta)
• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• 2 1/2 cups vegetable broth or water
• 1/2 cup heavy cream or plant-based cream
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: 2 cups baby spinach
• Optional: 1/2 cup cherry tomatoes, halved
• Optional: pinch of red pepper flakes
• Optional: fresh basil for garnish

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Instructions

1. Heat olive oil or butter in a large pot over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Pour in the broth and bring to a simmer.
3. Add the uncooked pasta and cook uncovered, stirring often, for 10–12 minutes or until tender and most of the liquid is absorbed.
4. Lower the heat and stir in the cream, pesto, and Parmesan until melted and creamy.
5. If using spinach or tomatoes, stir them in and cook for 1–2 more minutes until wilted and softened.
6. Season with salt, pepper, and red pepper flakes to taste.
7. Serve warm, garnished with extra Parmesan or fresh basil if desired.

Notes

• Use dairy-free pesto and cream for a vegan version.
• Add grilled chicken, beans, or mushrooms for extra protein.
• A squeeze of lemon juice brightens up the flavor before serving.
• Use different pestos like arugula or sun-dried tomato for variety.
• Store leftovers in the fridge and reheat with a splash of broth to loosen the sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 3g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 35mg