One-Pot Basil Pesto Cream Pasta – Cozy, Fast, and Flavor-Packed
This is the kind of weeknight pasta that makes you feel like you’ve won at dinner. It’s creamy without being heavy, bright with basil, and comes together in one pot with minimal cleanup. The sauce clings to every strand, and the aroma of garlic and parmesan is irresistible.
Whether you’re cooking for yourself or feeding a hungry table, this one has comfort written all over it. Keep a jar of pesto on hand and you’re halfway there.
One-Pot Basil Pesto Cream Pasta - Cozy, Fast, and Flavor-Packed
Ingredients
Method
- Prep your ingredients. Mince 2–3 garlic cloves.Grate 1 cup of parmesan. Zest and halve a lemon. Measure 8 ounces of dry pasta, 2 cups of broth, 1 cup of heavy cream, and 1/3–1/2 cup of pesto.
- Warm the pot. In a wide pot or deep skillet, heat 1 tablespoon olive oil over medium.Add the garlic and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
- Add liquids and pasta. Pour in the broth and cream. Stir, then add the pasta.If using long pasta, gently bend it as it softens so it fits in the pot.
- Simmer and stir. Bring to a gentle boil, then reduce to a lively simmer. Cook uncovered, stirring often to prevent sticking, for 8–10 minutes. The pasta should be nearly al dente and the liquid reduced and slightly thickened.
- Stir in pesto. Add 1/3–1/2 cup pesto and 1 tablespoon butter (if using).Stir until the sauce turns a creamy green and coats the pasta. If it’s too thick, splash in a bit more broth or water. If too thin, simmer another minute.
- Add cheese and lemon. Turn heat to low.Stir in 3/4 cup parmesan until melted and smooth. Add 1–2 teaspoons lemon zest and a squeeze of lemon juice to brighten.
- Season to taste. Taste and adjust salt, pepper, and lemon. If you like heat, add a pinch more red pepper flakes.
- Serve. Twirl into bowls and finish with the remaining parmesan and torn basil.A drizzle of olive oil on top is a nice touch.
Why This Recipe Works
This pasta uses a single pot to cook both the pasta and the sauce, which means the starch from the noodles stays in the pot and naturally thickens the cream. You get a silky, clingy sauce without whisking or fussing.
Store-bought pesto brings concentrated basil flavor, and pairing it with cream and parmesan rounds everything out. A little lemon at the end brightens the dish so it tastes fresh, not heavy. Best of all, it’s ready in about 20–25 minutes.
Shopping List
- Dry pasta: Spaghetti, linguine, or short pasta like penne or fusilli
- Olive oil
- Garlic: Fresh cloves
- Vegetable or chicken broth: Low-sodium preferred
- Heavy cream: Or half-and-half for a lighter version
- Basil pesto: Store-bought or homemade
- Parmesan cheese: Freshly grated
- Lemon: Zest and juice
- Salt and black pepper
- Red pepper flakes: Optional, for gentle heat
- Butter: Optional, for extra silkiness
- Fresh basil: Optional, for garnish
How to Make It
- Prep your ingredients. Mince 2–3 garlic cloves.Grate 1 cup of parmesan. Zest and halve a lemon. Measure 8 ounces of dry pasta, 2 cups of broth, 1 cup of heavy cream, and 1/3–1/2 cup of pesto.
- Warm the pot. In a wide pot or deep skillet, heat 1 tablespoon olive oil over medium.Add the garlic and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
- Add liquids and pasta. Pour in the broth and cream. Stir, then add the pasta.If using long pasta, gently bend it as it softens so it fits in the pot.
- Simmer and stir. Bring to a gentle boil, then reduce to a lively simmer. Cook uncovered, stirring often to prevent sticking, for 8–10 minutes. The pasta should be nearly al dente and the liquid reduced and slightly thickened.
- Stir in pesto. Add 1/3–1/2 cup pesto and 1 tablespoon butter (if using).Stir until the sauce turns a creamy green and coats the pasta. If it’s too thick, splash in a bit more broth or water. If too thin, simmer another minute.
- Add cheese and lemon. Turn heat to low.Stir in 3/4 cup parmesan until melted and smooth. Add 1–2 teaspoons lemon zest and a squeeze of lemon juice to brighten.
- Season to taste. Taste and adjust salt, pepper, and lemon. If you like heat, add a pinch more red pepper flakes.
- Serve. Twirl into bowls and finish with the remaining parmesan and torn basil.A drizzle of olive oil on top is a nice touch.
How to Store
- Refrigerate: Cool completely and store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove over low heat with a splash of water, milk, or cream to loosen the sauce. Stir often to prevent sticking.
- Freezing: Not ideal. Creamy sauces can split when frozen and thawed.If you must freeze, do so in a pinch, but expect some texture changes.
Benefits of This Recipe
- One pot, less mess: Fewer dishes means an easier cleanup and faster kitchen exit.
- Fast and flexible: Ready in around 20 minutes and easy to scale up for a crowd.
- Balanced flavors: Basil pesto brings freshness, cream adds richness, and lemon keeps it lively.
- Picky-eater friendly: Creamy, cheesy pasta with familiar flavors is usually a hit.
- Pantry-friendly: Most ingredients are easy to keep on hand for last-minute dinners.
What Not to Do
- Don’t boil aggressively: A wild boil can cause the cream to reduce too fast and the pasta to stick.
- Don’t add pesto too early: Long, high heat can darken the pesto and mute the basil. Stir it in near the end.
- Don’t skip stirring: Pasta can clump or stick to the bottom if left alone, especially in creamy sauces.
- Don’t over-salt early: Parmesan and pesto are salty. Season at the end after tasting.
- Don’t use pre-shredded cheese: It often contains anti-caking agents and won’t melt as smoothly.
Alternatives
- Lighter version: Use half-and-half instead of heavy cream and add an extra splash of broth.Sauce will be thinner but still creamy.
- Dairy-free: Swap the cream for unsweetened oat cream or coconut milk (light coconut flavor), and use a vegan pesto and vegan parmesan.
- Protein add-ins: Stir in cooked chicken, sautéed shrimp, or a can of white beans at the end. Warm through gently.
- Veggie boosts: Add peas in the last 3 minutes, or toss in spinach, cherry tomatoes, or roasted zucchini right before serving.
- Nut-free pesto: Choose a nut-free pesto or make your own with pumpkin seeds or sunflower seeds.
- Gluten-free: Use gluten-free pasta and watch the cook time. Some GF varieties release more starch; add broth as needed.
FAQ
Can I use homemade pesto?
Absolutely.
Homemade pesto gives a brighter, fresher flavor. Just add it off the heat or on low to keep the color vibrant. Taste and adjust salt since homemade versions can vary.
What pasta shape works best?
Long noodles like spaghetti or linguine are great for a glossy, twirlable finish.
Short shapes like penne, fusilli, or rigatoni also work and hold the sauce nicely. Use what you have.
How do I keep the sauce from getting too thick?
Keep extra broth or water handy. If the sauce tightens up, add a small splash and toss over low heat until silky again.
The pasta will keep absorbing sauce, especially as it sits.
Is there a way to make it less rich?
Use half-and-half, add more lemon juice, and reduce the parmesan slightly. Toss in a handful of peas or arugula at the end to add freshness without extra fat.
Can I make it ahead?
It’s best right after cooking, but you can par-cook the pasta and finish with pesto, cream, and cheese just before serving. For leftovers, reheat gently with a splash of liquid to revive the sauce.
What if my sauce splits?
Lower the heat and whisk in a few tablespoons of warm broth or cream.
Add cheese slowly and keep the heat gentle. Avoid boiling once the dairy and pesto are in.
Do I need broth, or can I use water?
You can use water, but low-sodium broth adds depth. If using water, add an extra pinch of salt and a little more parmesan to boost flavor.
How much pesto should I use?
Start with 1/3 cup and add more to taste.
Different brands vary in intensity. You want a balanced, creamy green sauce that doesn’t overwhelm the dish.
Can I add wine?
Yes. Deglaze the pot with 1/4 cup dry white wine after sautéing the garlic, then add the broth and cream.
It adds a subtle tang and complexity.
What sides pair well?
A simple green salad with lemony dressing, roasted asparagus, or garlicky broccoli balances the richness. Warm bread is great for swiping up the sauce.
In Conclusion
One-Pot Basil Pesto Cream Pasta is a fast, reliable dinner that tastes special without the stress. The pasta cooks right in the sauce, giving you a glossy, basil-forward bowl with just one pot to wash.
Keep the steps simple, season at the end, and finish with lemon and parmesan. It’s cozy, fresh, and totally weeknight-worthy.
