One-Pot Pasta | This creamy pesto pasta recipe takes things one step closer to easy by cooking the entire dish in one pot. While not traditional, one-pot pasta is an quick way to get a homemade dinner on the table, vegetables and lots of flavor included.
Pasta – the ultimate in cozy comforting dinners. But sometimes you want something more convenient, something that uses less dishes. You still want a delicious meal, made from scratch, just… a bit easier.
That’s where one-pasta enters the picture. One-pot pasta is all made in – yeah you guessed it – one pot. So instead of boiling and draining the noodles separately you’ll cook them along with all of your other ingredients.
While the noodles cook, they’ll give off their starches which will conveniently stay in the final dish and help thicken the sauce at the end! Plus all the tasty ingredients you add will help flavor your noodles as they cook, win-win.
So pop some pasta shells in a pot with salted water and some homemade (or store-bought – your preference!) pesto sauce and let the magic happen.
Try my homemade Oregano Pesto which is nut-free and dairy free (vegan!), or try my nut free Pesto with Pumpkin Seeds.
What pasta shapes work best?
For a one-pot pasta with peas I like to use smaller pasta shapes that will hold the petite peas and pesto well, like large shells. You could use other small shapes like macaroni, penne, rotini, fusilli, or farfalle.
Longer noodles like spaghetti, linguine, or bucatini can also be used to one-pot pasta like my Chipotle Pumpkin One-Pot Pasta, but your pan must be big enough for them to lay straight and be covered in liquid and it must be stirred often.
The cooking time will change depending on the pasta that you use.
Can I use store-bought pesto?
Yes, store-bought pesto is a great time saver when you need it. If you make pesto from scratch it’ll give a great burst of fresh flavor to this one-pot pasta.
Ingredients
See the recipe card for exact amounts.
Substitutions
Instructions
Prep Tips
For this one-pot pasta you’ll sauté the fragrant shallot and garlic first before adding the water and pasta.
- Sauté the shallot in a drizzle of oil over medium heat for a few minutes until they begin to soften. Add the garlic and red pepper flakes and sauté another minute or so.
- Add the pesto and briefly cook it before adding the water.
- Bring the water to a boil and then add the pasta. Cook for about 8 minutes for large pasta shells. Check your package for different shapes.
- Add the peas in the last 2-3 minutes of cooking time.
- Once the pasta is cooked most of the water should have cooked away. You can scoop out any extra water or let it sit for a few minutes to thicken. Add the cream and the cheese and stir to heat through.
- Add the lemon juice. Taste the pasta and season as needed. I like my pasta a little saucy so I add a little bit of boiling water.
Remove the pasta from the heat. Add the cheese and stir it through. Let it sit for 2-3 minutes to thicken and let the cheese melt. Serve.
Garnish with lemon wedges for squeezing, fresh cracked pepper, and freshly grated Parmesan cheese.
Tips for Making One-Pot Pasta
What to serve with Creamy Pesto Pasta
I’m happy with this pasta alone for dinner but it’s also great with some fluffy focaccia bread on the side.
Add a side salad, some Brussels Sprouts, a Crispy Chicken Burger, or baked Italian meatballs for a more substantial meal.
Love one-pot pasta recipes? Try my One-Pot Zucchini and Mushroom Pasta, One-Pot Enchilada Pasta, or my Pumpkin Chipotle One-Pot Bucatini.
Try my One-Pot Chipotle Pumpkin Pasta with bucatini, One.
Storage
Store leftovers in the fridge. Warm up leftover pasta in the microwave or a skillet. You may want to add a splash of water when reheating.
FAQs
Yes you can add frozen vegetables in the last few minutes of cooking. For peas and corn I thaw them first before adding so the cold temperature doesn’t stop the water from boiling for longer than 30 seconds. When adding frozen vegetables you’ll need to adjust the cooking time.
The benefit of one-pot pasta are having only one pot to clean, having the starch from the pasta thicken the sauce, and having all of the other ingredients flavor the pasta with it cooks.
Creamy Pesto Pasta
Ingredients
- 1 teaspoon Olive oil
- 1 shallot large, or 2 small
- 3 cloves garlic
- ¼ teaspoon red pepper flakes
- ⅓ cup pepita pesto
- 8 oz. pasta I used medium shells
- 4 cups water
- ¼ teaspoon salt for cooking the pasta
- ⅔ cups peas thaw if using frozen
- ¼ cup cream
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Heat a large skillet or pot over medium heat. Add a drizzle of oil.
- Sauté the shallot in oil over medium heat for a few minutes until they soften. Add the garlic and red pepper flakes and sauté another minute or so.
- Add the pesto and briefly cook it before adding the water.
- Bring the water to a boil and then add salt and the pasta. Cook for about 8 minutes for large pasta shells. Check your package for different shapes.
- Add the peas in the last 2-3 minutes of cooking time.
- Add the cream and the cheese and stir to heat it through.
- Add the lemon juice. Taste the pasta and season as needed.
- To serve garnish with more grated Parmesan cheese and fresh cracked black pepper.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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