One Pot Creamy Pesto Pasta

Table of Contents

Home Development Recipes

Ingredients

Pasta & Vegetables

  • 250 g tagliatelle or fettuccine (dry)
  • 1 cup cherry tomatoes (halved)
  • 2 cups fresh spinach (roughly chopped)
  • A handful of fresh basil leaves (torn)
  • 3–4 garlic cloves (thinly sliced)

Sauce

  • 4 tbsp green pesto (vegan)
  • 1 tsp Italian seasoning
  • 1 cup oat cream
  • 1 cup vegetable stock
  • Salt and black pepper to taste
  • Optional: chili flakes or vegan parmesan (for topping)

Method

One-Pot Cooking

  1. Place pasta nests in the center of a wide pan. Arrange cherry tomatoes on one side and spinach with basil on the other. Scatter sliced garlic on top.
  2. Spoon pesto over the pasta. Sprinkle with Italian seasoning, salt, pepper, and optional chili flakes.
  3. Pour in oat cream and vegetable stock until pasta is mostly submerged.
  4. Cover with a lid and cook over medium heat for 10–12 minutes, stirring occasionally to prevent sticking.
  5. Once pasta is al dente and liquid has thickened, stir well to combine into a creamy sauce.
  6. Taste and adjust seasoning. Serve hot with vegan parmesan or chili flakes.

Notes

  • Add more stock as needed if pasta dries out before fully cooking.
  • Substitute spinach with kale or arugula.
  • A squeeze of lemon brightens the final dish.
  • For extra protein, top with roasted chickpeas or baked tofu.

Nutrition

Nutrient Amount % Daily Value
Calories 700 35%
Protein 23 g 46%
Carbohydrates 111 g 37%
Fat 18 g 28%
Fiber 7 g 28%
Sugars 16 g 32%
Sodium 860 mg 37%
Calcium 330 mg 25%
Iron 5 mg 28%
Vitamin C 27 mg 30%