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- 12 oz pasta (penne or fusilli recommended) - 1 ½ cups vegetable broth - ¾ cup basil pesto - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - ½ cup grated Parmesan cheese - 2 tablespoons extra virgin olive oil - 2 cloves garlic, minced - Salt and freshly ground black pepper - Fresh basil leaves for garnish In this dish, the main ingredients set the stage for a creamy and flavorful experience. I often choose penne or fusilli pasta for their ability to hold the sauce well. The vegetable broth brings depth, while the basil pesto adds that vibrant, herbaceous kick we all love. The heavy cream turns this dish into a rich delight. For the additional ingredients, cherry tomatoes and spinach add color and nutrition. The Parmesan cheese gives that salty, umami flavor that ties everything together. Extra virgin olive oil is perfect for sautéing the garlic, creating an aromatic base for the pasta. Don’t forget the seasoning! Fresh garlic brightens the dish, while salt and pepper enhance the flavors. Finally, garnish with fresh basil leaves for a lovely touch that elevates your meal. This combination creates a balanced and delicious one-pot pasta dish that is quick and easy to prepare. {{ingredient_image_2}} 1. First, pour the extra virgin olive oil into a large pot. Heat it over medium heat. 2. Add the minced garlic and sauté for about one minute. It should smell nice but not brown. 3. Next, pour in the vegetable broth and bring it to a gentle simmer. 4. Now, add your pasta. Cook it according to the package instructions until it is al dente. This usually takes 8-10 minutes. Stir it occasionally to keep it from sticking. 1. After the pasta is ready, lower the heat. 2. Add the basil pesto and heavy cream to the pot. Stir until the sauce is creamy and well mixed. 3. Gently fold in the halved cherry tomatoes and chopped spinach. Cook for 2-3 minutes until the spinach wilts and the tomatoes warm up. 4. Stir in the grated Parmesan cheese. Adjust the flavor with salt and freshly ground black pepper. Let it cook for another minute to melt the cheese. 1. Remove the pot from the heat. Let it rest for a minute to thicken slightly. 2. Serve the pasta warm in bowls. Garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese. A drizzle of olive oil on top adds a lovely touch. Choosing the right pasta type is key. I love using penne or fusilli for this dish. Their shapes hold the creamy sauce well. You want each bite to be rich and flavorful. To achieve al dente texture, cook pasta according to the package instructions. This usually takes about 8 to 10 minutes. Stir it often to prevent sticking. Taste a piece a minute before the time ends. It should be firm but not hard. You can add more herbs or spices for a flavor boost. Fresh basil or parsley works great. A pinch of red pepper flakes adds warmth. Try mixing in some lemon zest for a bright twist. Making homemade pesto is easy and fun. Just blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. Adjust the amounts to match your taste. Homemade pesto can make your dish even more special. For the best accompaniments, serve this pasta with a side salad. A simple green salad with lemon dressing works well. Garlic bread also pairs nicely and adds crunch. To present the dish like a pro, use warm bowls. Serve the creamy pasta with a sprinkle of extra Parmesan. A drizzle of olive oil adds shine. Finish with fresh basil leaves for a pop of color. Pro Tips Use Fresh Ingredients: Fresh basil and high-quality Parmesan cheese will elevate the flavors of your creamy pesto pasta. Adjust the Creaminess: Customize the amount of heavy cream for a richer or lighter sauce according to your preference. Perfect Pasta Cooking: Stir the pasta occasionally while cooking to prevent it from sticking together and ensure even cooking. Garnish for Presentation: A sprinkle of extra Parmesan and a drizzle of olive oil not only enhances flavor but also makes for an appealing presentation. {{image_4}} You can easily add proteins to this dish. Chicken, shrimp, or tofu are great choices. - Chicken: Use cooked, shredded chicken. Add it when you mix in the pesto and cream. - Shrimp: Sauté shrimp in the olive oil before adding garlic. Cook until pink, then follow the recipe. - Tofu: Use firm tofu for best results. Cube it and sauté until golden brown. Add it in with the other ingredients. Adjust cooking times as needed based on the protein you choose. To make this dish vegetarian, simply skip any meat. The creamy sauce and pesto offer great flavor. For vegan options, use plant-based cream and vegan pesto. You can also replace Parmesan with nutritional yeast for a cheesy taste. Using fresh, seasonal vegetables can really boost flavor. - Spring: Add asparagus or peas for a bright taste. - Summer: Fresh zucchini or bell peppers can add crunch and color. - Fall: Roasted butternut squash or mushrooms add earthiness. - Winter: Use kale or broccoli for added nutrition. Feel free to swap any of the veggies based on what you have on hand! To store leftovers in the fridge, let the pasta cool first. Place it in an air-tight container. Use glass or BPA-free plastic containers for the best results. This helps keep the flavors fresh and the pasta safe to eat later. To freeze the dish, let it cool completely. Portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to enjoy it, thaw the pasta in the fridge overnight. Reheat it gently on the stove or in the microwave. Add a splash of broth or cream while reheating to restore creaminess. In the fridge, this creamy pesto pasta lasts about 3 to 5 days. Be sure to check for signs of spoilage. If you see mold or notice an off smell, it’s best to discard it. Proper storage helps maintain its taste and texture. Yes, you can use gluten-free pasta for this recipe. Some great options include: - Brown rice pasta - Quinoa pasta - Chickpea pasta These types cook well and hold sauce nicely. Just follow the package instructions for cooking time. To add spice, consider these options: - Red pepper flakes: Sprinkle them in when you sauté the garlic. - Spicy pesto: Use a pesto with added heat. - Jalapeños: Add sliced jalapeños along with the cherry tomatoes. These will give your dish a nice kick! Yes, you can prepare this dish ahead of time! Here are some tips: - Cook the pasta and sauce separately. Mix them when ready to serve. - Store leftovers in the fridge for up to three days. - To reheat, warm gently on the stove. Add a splash of broth to keep it creamy. This recipe combines simple ingredients into a creamy pasta dish. You start by cooking pasta and making a tasty sauce with pesto and cream. The addition of fresh veggies adds color and flavor. Remember, you can customize it with proteins or seasonal ingredients too. Store any leftovers properly, so they stay fresh. This dish is versatile and perfect for any meal. Enjoy your cooking and let your creativity shine!

One-Pot Creamy Pesto Pasta

A delicious and easy one-pot pasta dish featuring creamy basil pesto, fresh vegetables, and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz pasta (penne or fusilli recommended)
  • 1.5 cups vegetable broth
  • 0.75 cup basil pesto (store-bought or homemade)
  • 1 cup heavy cream
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 to taste Salt
  • 1 to taste freshly ground black pepper
  • 1 for garnish Fresh basil leaves

Instructions
 

  • In a large pot, add the extra virgin olive oil and heat over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it becomes fragrant, being careful not to let it brown.
  • Carefully pour the vegetable broth into the pot and bring it to a gentle simmer.
  • Add the pasta of your choice and cook according to package instructions until it reaches al dente, stirring occasionally. This usually takes about 8-10 minutes.
  • Once the pasta is perfectly cooked, reduce heat to low and incorporate the basil pesto and heavy cream, stirring until the mixture is well blended and creamy.
  • Gently fold in the halved cherry tomatoes and chopped spinach, cooking for an additional 2-3 minutes until the spinach is wilted and the cherry tomatoes are warmed through.
  • Stir in the grated Parmesan cheese, adjusting the seasoning with salt and freshly ground black pepper to taste. Allow everything to cook for an extra minute until the cheese is melted and evenly distributed throughout the dish.
  • Remove the pot from the heat and let it rest for a minute to thicken slightly before serving.

Notes

Serve warm garnished with fresh basil and extra Parmesan cheese.
Keyword creamy, one-pot, pasta, pesto, vegetarian