One pot creamy pesto pasta

Why You’ll Love This Recipe

I enjoy how everything cooks in one pan, making cleanup easy and the process stress-free. The pesto adds a rich, herby flavor while the tomatoes and spinach keep it fresh. It’s a perfect meal when I want something delicious without spending too much time in the kitchen.

Ingredients

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

250 g tagliatelle or fettuccine
1 cup cherry tomatoes (halved)
2 cups fresh spinach
a handful of fresh basil leaves
3–4 garlic cloves (thinly sliced)
4 tbsp green pesto
1 tsp italian seasoning
1 cup oat cream (or other plant cream)
1 cup vegetable stock
salt and pepper to taste
chili flakes or vegan parmesan (optional)

Directions

I start by layering everything in a wide pan. I place the pasta in the center, then arrange the cherry tomatoes on one side and the spinach with basil on the other. I scatter the sliced garlic over everything.

Next, I spoon the pesto directly onto the pasta and sprinkle Italian seasoning, salt, pepper, and chili flakes if I want a bit of heat.

I pour in the oat cream and vegetable stock, making sure the pasta is mostly covered with liquid.

I cover the pan and cook over medium heat for about 10 to 12 minutes, stirring occasionally so the pasta cooks evenly and doesn’t stick. If needed, I add a little more stock.

Once the pasta is cooked and the sauce thickens, I stir everything together so the pesto, cream, and tomato juices combine into a smooth, creamy sauce.

Finally, I taste and adjust the seasoning, then serve it hot with a sprinkle of chili flakes or vegan parmesan.

Servings and timing

This recipe serves 2 people.
Prep time: about 5–10 minutes
Cooking time: about 15 minutes
Total time: about 25 minutes

Variations

I sometimes add mushrooms or zucchini for extra vegetables. When I want more protein, I include chickpeas or grilled tofu. I also like using different pasta shapes or swapping the pesto for a red pesto for a new flavor.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of water or plant milk and warm it gently to keep the sauce creamy.

FAQs

Can I use regular cream instead of oat cream?

I can use dairy cream if I prefer, and it will still turn out rich and creamy.

What type of pasta works best?

I like using tagliatelle or fettuccine, but other pasta shapes work as well.

Can I make this gluten-free?

I can use gluten-free pasta and adjust the cooking time as needed.

Why is my sauce too thick?

I add a bit more vegetable stock or water to loosen the sauce.

Can I make this ahead of time?

I can prepare it ahead, but I find it tastes best fresh since the pasta absorbs the sauce over time.

Conclusion

I keep making this one pot creamy pesto pasta because it’s easy, flavorful, and comforting. It’s one of those recipes I rely on when I want a quick meal that still feels satisfying and homemade.

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