One Pot Creamy Pesto Pasta

A creamy, luscious pasta dish combining heavy cream, pesto, and Parmesan, perfect for family dinners or quick weeknight meals.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Comfort Food, Main Course

Cuisine: Italian

Calories: 1350

Ingredients Method Notes

Ingredients

Main Ingredients

8 ounces 8 ounces pasta (e.g., penne or rotini) Choose penne or rotini for best texture.
1 cup 1 cup heavy cream Can substitute with half-and-half for a lighter version.
1/2 cup 1/2 cup pesto sauce Use homemade or store-bought; variations like sun-dried tomato pesto are also nice.
1/2 cup 1/2 cup grated Parmesan cheese Can substitute with pecorino Romano or nutritional yeast for vegan option.
2 cups 2 cups chicken or vegetable broth Swap chicken broth with vegetable broth for a vegetarian option.
1 cup 1 cup cherry tomatoes, halved Adds sweetness and color.
2 tablespoons 2 tablespoons olive oil For sautéing.
to taste n/a Salt and pepper Adjust according to personal preference.
n/a n/a Fresh basil for garnish Adds a fresh touch.

Method

Preparation

In a large pot, heat the olive oil over medium heat.
Pour in the pasta, broth, and heavy cream. Bring the mixture to a boil.
Once boiling, reduce the heat, cover, and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta reaches al dente.
After the pasta is cooked, stir in the pesto sauce, grated Parmesan cheese, and halved cherry tomatoes. Mix well.
Season generously with salt and pepper to taste, ensuring the flavors meld beautifully.
Garnish with fresh basil before serving. Enjoy your delicious dish!

Notes

You can customize this dish by adding your favorite vegetables or proteins. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for about 2 months. When reheating, add a splash of broth or water to prevent drying out.