One Pan Creamy Pesto Pasta
This creamy dish boasts tender pasta in a pesto-spiked, tomato cream sauce. The pasta cooks right in the sauce, so it’s flavorful right to the core. And you’re left with one pan to clean!
I’m clearly obsessed with one pan pasta dishes these days! Not only is the process easier, when you cook pasta in a flavorful sauce (especially one like this, with pesto, tomatoes, and herbs) it’s much more savory than pasta cooked in water. As long as you use a high-sided pan, it’s easy, quick, and ultra delicious.
What kind of pesto should you use? I used store-bought, refrigerated pesto. Shelf stable pesto works too, so choose your favorite variety or what you already have on hand.
What should you serve with your creamy pesto pasta? I suggest serving a crisp green salad or steamed/roasted vegetable on the side (broccoli and asparagus come to mind). Add some warm crusty bread and the meal is complete.
One Pan Creamy Pesto Pasta
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- 3 cups water, plus more if needed
- 8- ounce can tomato sauce
- 1/4 cup prepared pesto
- 1 tablespoon chicken bouillon paste, or mushroom bouillon paste, or 1 bouillon cube
- Salt and freshly ground black pepper
- 1 pound pasta shape of choice, such as medium shells, penne, or rotini, I used rotini
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese, plus more for serving
Instructions
- Heat the oil in a large stock pot over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and red pepper flakes and cook for 30 seconds.
- Add the water, tomato sauce, pesto, bouillon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a low boil.
- Add the pasta and cook (gently boiling) according to the package directions, until al dente, stirring frequently and adding more water if necessary (you want a thick sauce).
- Reduce the heat to low and stir in the heavy cream and parmesan cheese.
- Remove the pan from the heat and season to taste with salt and black pepper.
- Ladle into bowls and serve with extra parmesan cheese on the side.