Name: Creamy Pesto Sauce Pasta Best Easy One Pot Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 300g penne pasta; 2 teaspoons salt, divided; 1 green bell pepper, diced; 1 red onion, diced; 6 tablespoons pesto sauce; ½ cup reserved pasta water, optional; 2 cups heavy cream (35%); 1 ½ tablespoons all-purpose flour; 1 tablespoon garlic powder; 1 tablespoon dried oregano; A handful of freshly chopped parsley; 1 teaspoon black pepper; Grated Parmesan cheese, for topping (optional); 2 tablespoons olive oil; 4 cups vegetable or chicken broth

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Creamy Pesto Sauce Pasta Best Easy One Pot Recipe

This one-pot creamy pesto pasta is a cheerful, no-fuss weeknight star — rich, green, and comforting with minimal cleanup. Ready in under 30 minutes, it pairs the bright punch of basil pesto with a velvety cream sauce and tender penne for a meal that always feels a little special. If you love quick, flavorful dinners, this recipe will become one of your go-tos; it’s even in the spirit of other easy, single-pot pasta dishes like an easy one-pot creamy tomato pasta that streamline dinner without skimping on taste.

Why make this recipe
If you’re tired of spending ages and ending up with a mountain of dishes, this recipe is perfect because it cooks everything in one pot and builds a creamy, pesto-forward sauce right with the pasta. The technique turns the pasta’s starch into the base for a glossy, clingy sauce, so every bite is concentrated flavor without needing separate steps or a sink full of pans.

Ingredients

300g penne pasta
2 teaspoons salt, divided (adjust to taste; remember broth and pesto contribute salt)
1 green bell pepper, diced
1 red onion, diced
6 tablespoons pesto sauce
½ cup reserved pasta water (optional, for thinning sauce)
2 cups heavy cream (35%)
1 ½ tablespoons all-purpose flour
1 tablespoon garlic powder
1 tablespoon dried oregano
A handful of freshly chopped parsley
1 teaspoon black pepper
Grated Parmesan cheese, for topping (optional)
2 tablespoons olive oil (for sautéing)
4 cups vegetable or chicken broth (used during pasta cooking)

Step-by-Step Guide to Making Creamy Pesto Sauce Pasta Best Easy One Pot Recipe

Prepare Your Workspace and Ingredients
Gather all your ingredients, measured and prepped. Mince the red onion and dice the green bell pepper. Measure out the broth, cream, and pesto so everything is ready when you need it. Choose a large, deep pot or a Dutch oven with a heavy bottom so heat distributes evenly and there’s space for the pasta to cook comfortably.
Building the Flavor Foundation: Sautéing Aromatics
Place the pot over medium heat and add 2 tablespoons of olive oil. Once the oil shimmers, add the diced red onion and green bell pepper. Sauté, stirring occasionally, for 5–7 minutes until softened and fragrant — this softens the vegetables and creates the base flavors for the sauce.
Thicken the Base
Sprinkle 1 ½ tablespoons of all-purpose flour over the softened vegetables and stir for about 1 minute. Cooking the flour out for this short time removes raw flour taste and helps it coat the vegetables, preparing the base to thicken the final sauce when the cream is added.
Introduce the Broth and Pasta
Pour in 4 cups of vegetable or chicken broth and bring the mixture to a gentle simmer. Carefully add 300g of dry penne pasta directly into the simmering broth, making sure the pasta is submerged and spaced out so it cooks evenly.
Cook the Pasta, Stirring Frequently
Cook the pasta uncovered for the time listed on the package for al dente, stirring frequently (about every minute) to prevent sticking and to let the pasta release starch into the liquid. As the pasta cooks it absorbs broth and reduces the liquid, forming a starchy base that will help the sauce cling to each piece.
Check for Doneness
Around 8–10 minutes (or as per package instructions), taste a piece of pasta to check for al dente — tender with a slight bite. If broth evaporates too quickly before the pasta is done, add a splash more broth or water and continue cooking.
Crafting the Creamy Pesto Sauce Finish
When the pasta is al dente and most of the liquid has been absorbed (there should still be a bit of luscious, starchy liquid clinging to the pasta), reduce the heat to low. Pour in 2 cups heavy cream and stir gently to combine; the cream will warm and mix with the starchy liquid and flour, transforming into a rich, luxurious coating.
Stir in the Pesto
Add 6 tablespoons of basil pesto and fold it into the pasta-cream mixture until the sauce becomes a uniform, inviting green. Stir gently and avoid boiling vigorously after the cream and pesto go in — you want warmth, not a hard simmer.
Incorporate Seasonings and Parmesan
Sprinkle in 1 tablespoon garlic powder, 1 tablespoon dried oregano, 2 teaspoons salt (taste and adjust), and 1 teaspoon black pepper. Then add grated Parmesan cheese (if using) and stir until it melts smoothly into the sauce, which will further thicken and gloss the pasta. If the sauce thickens too much, loosen with a little reserved pasta water until you reach the desired consistency.
Season to Perfection
Taste and adjust salt and pepper as needed. The final balance should highlight the pesto’s basil notes, the cream’s sweetness, and a gentle savory depth from the Parmesan and seasonings.
Garnish and Serve Immediately
Scoop the pasta into bowls, garnish with freshly chopped parsley for color and brightness, and finish with extra grated Parmesan if you like. Serve right away while the sauce is warm and luxuriously creamy.

Keeping Creamy Pesto Sauce Pasta Fresh

Refrigerator: Store leftovers in an airtight container and refrigerate at 4°C (40°F) or below for up to 3–4 days.
Freezer: For longer storage, freeze in a sealed container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of cream, milk, or reserved pasta water to loosen the sauce; microwave in bursts, stirring between intervals, to prevent separation.

Serving Ideas for Creamy Pesto Sauce Pasta Best Easy One Pot Recipe

Serve with a crisp green salad and a bright vinaigrette to cut through the richness.
Add a protein on the side — grilled chicken, pan-seared shrimp, or roasted chickpeas — to make it a heartier meal.
For a rustic presentation, bowl the pasta and finish with a drizzle of extra virgin olive oil, cracked black pepper, and a sprinkle of toasted pine nuts for extra texture.

Tips to make Creamy Pesto Sauce Pasta Best Easy One Pot Recipe (Q&A style)

Q: How do I keep the sauce silky and prevent it from separating?
A: Avoid boiling the sauce after adding cream and pesto; gentle warmth prevents the fats from separating. If it looks too thick or slightly split, whisk in a tablespoon or two of reserved pasta water slowly until it comes together.

Q: Can I reduce the cream without losing richness?
A: Yes — use half-and-half or a mix of milk and a tablespoon of butter, but the sauce will be lighter. To compensate, add a bit more grated Parmesan for body.

Q: What’s the best way to prevent the pasta from sticking while cooking in one pot?
A: Stir frequently (every minute) during the pasta’s cooking time and ensure the pasta is submerged. Use a pot large enough so pieces aren’t overcrowded.

Variations (two quick options)

Pesto & Chicken Boost (bullet): Sear bite-sized chicken pieces in the pot first, remove them, then continue with the recipe; return the chicken when you add the cream so it finishes in the sauce.
Veggie-Forward (paragraph): Skip the chicken and bulk up the vegetables — add halved cherry tomatoes, thinly sliced zucchini, or blanched asparagus tips near the end of cooking. Vegetables add freshness and texture while keeping the dish vegetarian.

Why this method works (brief explanation)
Cooking the pasta in broth lets it absorb flavor from the inside while releasing starch that naturally thickens the liquid; finishing with cream and pesto allows the starch to emulsify into a glossy sauce so you get a restaurant-quality coating without extra steps.

Common Questions (FAQs)

Q: Can I use other pasta shapes?
A: Yes — short pasta like fusilli, rigatoni, or farfalle work well because the sauce clings to their ridges and nooks.

Q: Is store-bought pesto OK?
A: Absolutely. A good-quality store-bought pesto speeds things up and gives excellent flavor; if you have homemade pesto, all the better.

Q: How do I make this dairy-free?
A: Substitute full-fat coconut milk or a creamy cashew sauce for the heavy cream and use nutritional yeast instead of Parmesan. Note that coconut milk will impart a slight coconut flavor.

Q: Can I prepare this ahead and reheat?
A: Yes. Store it refrigerated and reheat gently with a splash of liquid to revive the sauce. Freezing is possible but may alter texture slightly; creamy sauces can be looser after thawing.

Q: What if the pasta absorbs all the liquid too quickly?
A: Add small amounts of extra broth or water as needed during cooking to keep the pasta moving and prevent burning. Reserve a little pasta water at the end for adjusting sauce consistency.

Extra pointers and troubleshooting (short bullets)

Always reserve a little pasta water; it’s great for adjusting sauce viscosity.
If your pesto is very salty, reduce added salt and taste before final seasoning.
For a nuttier pesto bite, stir in toasted pine nuts or chopped walnuts at the end.

A final note on flavor building
Don’t rush the sauté step: softening the onions and peppers slowly brings out their sweetness and creates a layered base. That short step makes the difference between good and outstanding.

Nutrition and portioning guidance
This recipe serves roughly 3–4 people depending on appetite. The heavy cream and Parmesan make it higher in calories and fat, so if you’re watching intake, consider reducing cream, using half-and-half, or bulking the dish with more vegetables or a side salad to stretch portions without losing satisfaction.

Make-ahead and meal-prep suggestions

Assemble everything but the cream and pesto in the pot, cover, and refrigerate for a few hours before cooking — add cream and pesto at the end.
Cook a double batch and freeze a portion for a quick weeknight dinner; thaw in the fridge overnight and reheat gently.

Final tasting checklist before serving

Sauce consistency: should cling to pasta, glossy but not gluey.
Salt balance: taste and adjust; pesto and broth add salt so season conservatively.
Freshness: parsley or a squeeze of lemon brightens the final bowl — try both if you like a lively finish.

Conclusion

If you want to explore a similar one-pot, creamy pasta idea with a protein twist, this One Pot Creamy Pesto Chicken Pasta Recipe – Budget Bytes is a helpful reference for technique and timing. For another take that combines the ease of one-pot cooking with pesto and comforting cream, see One Pot Creamy Pesto Chicken Pasta for inspiration and variations.