Dinner

One Pot Creamy Pesto Pasta Recipe

Bymia larkspur April 19, 2026April 19, 2026

Introduction

This One Pot Creamy Pesto Pasta is a quick and flavorful meal perfect for busy weeknights. Combining fresh vegetables, creamy plant-based sauce, and aromatic pesto, it’s comforting and easy to make all in one pan.

A close-up view of creamy pasta in a black pan filled with fettuccine noodles coated in a thick yellowish sauce mixed with visible green peas, red cherry tomato slices, and dark green spinach leaves. The sauce looks rich and slightly speckled with herbs and spices. A metal fork lifts a twirl of pasta covered in the creamy sauce from the pan. The pan sits on a wooden board on top of a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g tagliatelle or fettuccine
1 cup cherry tomatoes, halved
2 cups fresh spinach
A handful of fresh basil leaves
3-4 garlic cloves, thinly sliced
4 tbsp green pesto
1 tsp Italian seasoning
1 cup oat cream (or other plant cream)
1 cup vegetable stock
Salt and pepper to taste
Optional: chili flakes or vegan parmesan for topping

Instructions

Step 1: Layer ingredients in a wide pan. Place the pasta nests in the center, cherry tomatoes on one side, and spinach with basil on the other. Scatter the sliced garlic over everything.
Step 2: Season and flavor. Spoon the pesto onto the pasta, then sprinkle Italian seasoning, salt, pepper, and optional chili flakes evenly over the pan.
Step 3: Pour in liquids. Add the oat cream and vegetable stock until the pasta is mostly covered.
Step 4: Cook covered. Cover with a lid and cook over medium heat for 10–12 minutes, stirring occasionally to prevent sticking and ensure even cooking. Add a splash more stock if needed.
Step 5: Create the sauce. When the pasta is al dente and the sauce has thickened, stir everything together so the pesto, cream, and tomato juices form a creamy sauce.
Step 6: Finish and serve. Taste and adjust salt and pepper. Serve hot topped with chili flakes or vegan parmesan if desired.

Tips & Variations

Use gluten-free pasta if you need a gluten-free option.
Add cooked mushrooms or artichoke hearts for extra flavor and texture.
For a richer sauce, substitute oat cream with coconut cream or cashew cream.
If you prefer a bit of heat, increase the amount of chili flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of plant milk or stock to loosen the sauce and keep it creamy.

How to Serve

A black pan sits on a stove with three main layers of fresh ingredients neatly arranged inside. On the left side, there is a large pile of bright red, halved cherry tomatoes with thin slices of white garlic scattered on top. In the middle, there are four nests of uncooked light yellow tagliatelle pasta, each topped with a generous dollop of thick green pesto sauce and a few more thin slices of garlic. On the right side, a generous bunch of fresh green spinach and basil leaves fill the space, adding a vibrant leafy texture. The pan is on a clean white marbled surface, and a woman's hand can be seen near the bottom edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of oat cream?

Yes, you can substitute oat cream with regular dairy cream if you’re not avoiding dairy. The flavor will be richer but equally delicious.

What if I don’t have fresh basil leaves?

You can omit fresh basil or substitute with dried basil or parsley. The fresh herb adds brightness but the pesto already provides plenty of basil flavor.