I love making this for my partner when he’s tired and wants something quick.
Some nights call for something comforting, simple, and full of flavor.
That’s where this lovely one-pot creamy pesto pasta comes in!
Special thanks to my vegetarian friend who gave me this recipe, and it’s a tried and tested winner!
This is the kind of dish that feels fancy but takes barely 20 minutes to make, perfect for those weeknights when you want something warm and delicious without spending hours cooking.
Let’s get into it!
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A few tips:
Use high-quality extra virgin olive oil for better depth of flavor
A nonstick sauté pan helps the mushrooms brown perfectly without sticking.
Toss in truffle salt or a drizzle of truffle oil for an instant upgrade.
Stir frequently while cooking so the starch from the pasta helps thicken the sauce naturally.
Use full-fat milk for the creamiest texture and best flavor.
Add the pesto off heat to keep the basil fresh and vibrant instead of dull and cooked.
Reserve a splash of hot water if the sauce thickens too much and loosen it slowly.
A drizzle of olive oil right at the end makes everything taste richer.
One Pot Creamy Pesto Pasta
Course: Lunch, DinnerDifficulty: Easy2
servings5
minutes15
minutesIngredients
8 oz dry penne pasta
2 cups water
1 cup milk (dairy milk works best for creaminess, but unsweetened almond or oat milk also works)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup basil pesto
1/4 cup grated parmesan cheese
1 tablespoon olive oil
Directions
- Add the dry pasta, water, milk, salt, pepper, and olive oil to a wide pot or deep skillet and bring everything to a gentle boil over medium-high heat, stirring frequently so the pasta doesn’t stick to the bottom.
- Once boiling, reduce the heat to medium and let the pasta simmer for 10–12 minutes, stirring often, until the pasta is tender and most of the liquid has reduced into a creamy sauce that coats the noodles.
- Lower the heat and stir in the pesto and parmesan cheese, mixing gently until everything is evenly coated and the sauce looks glossy and creamy, then remove from heat and let it sit for 1–2 minutes before serving.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
variations and substitutes
Add sautéed mushrooms or spinach at the end for a veggie boost.
Stir in cooked chicken, tofu, or chickpeas for extra protein.
Use gluten-free pasta, adding an extra 1/4 cup water if needed.
Swap parmesan for nutritional yeast to keep it dairy-free.
Add a squeeze of lemon juice for brightness and balance.
It’s the kind of recipe you’ll want to bookmark and keep coming back to, especially on cold nights when you just want something hearty and homemade without hovering over a stove.
It’s easy, it’s forgiving, and it’s downright delicious.
