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Creamy Pesto Pasta Recipe | One-Pot Pasta

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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 shells in a yellow sauce with pepper, grated cheese, and a lemon slice on top.
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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.

Bowls with pasta shells, peas, pesto, a lemon, red pepper flakes, a shallot, salt, and garlic on a white marble counter.
  • Pasta: I use shells because I like how this shape cradles the pesto and peas, giving lots of flavor per bite.
  • Peas: I love the fresh earthy pop of petite peas in this pasta. Green peas contain a good amount of protein and fiber (4 grams of each in ½ cup of peas!) as well as antioxidants.
  • Pesto: I like my homemade pesto for this recipe but you can use which pesto is your favorite.
  • Parmesan: Gives a savory cheesy flavor and helps make the pasta creamy.
  • Lemon juice: Adds a zippy brightness - try it without first and then with to see the difference in taste!
  • Garlic: I like a good amount of fresh garlic in this recipe. Add more or less, according to your taste.
  • Cream: Use 10% (half-and-half)or 18% (table cream) or 35% (whipping cream), whichever you prefer. This turns everything super creamy at the end. 35% will give a rich and very creamy result.

Substitutions

  • Pasta: Use your favorite noodle shape. Short shapes are easiest but you an also use longer shapes in one-pot pasta recipes. Longer shapes will need to lay flat, be covered in the liquid, and be stirred more often at the start of cooking to ensure the noodles don't stick together.
  • Peas: try other vegetables like corn, zucchini, tomatoes, mushrooms, or chopped asparagus. Try adding kale or spinach just before serving.
  • Cheese: Instead of using Parmesan in this dish try using Asiago or Pecorino Romano.
  • Pesto: Use your favorite pesto whether it's a homemade pesto of a jar of pesto from the store. Try red pesto!
Pasta shells in a yellow sauce with pepper, grated cheese, and a lemon slice on top.

Instructions

Prep Tips

  • You'll need a large skillet or pot for this dish. Use a wide shallow skillet for longer pasta shapes.
  • Chop the shallot and garlic before you begin cooking.

For this one-pot pasta you'll sauté the fragrant shallot and garlic first before adding the water and pasta.

Garlic is pushed through a garlic press into a large skillet.
  1. 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.
Pesto is stirred into fried onions in a skillet.
  1. Add the pesto and briefly cook it before adding the water.
Shells are poured into a skillet with pesto and water in it.
  1. 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.
Pease are added to water and pasta shells in a skillet.
  1. Add the peas in the last 2-3 minutes of cooking time.
Cream is added to shells in water in a skillet.
  1. 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.
Lemon juice is squeezed into a skillet of water and pasta shells.
  1. 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.

Pasta shells in a yellow sauce with pepper, grated cheese, and a lemon slice on top.

Tips for Making One-Pot Pasta

  • Stir: Make sure to stir occasionally so the pasta doesn't stick together while cooking.
  • Make it creamy: Add cheese and cream at the end. It'll blend with what's left over of the cooking water and you'll be left with a nice creamy sauce.
  • Customize it: Try using stock instead of water, or deglazing the pan with white wine after cooking the garlic. Use different vegetables (try charred corn), different cheese (try Asiago), or different pasta shapes like campanelle or gemelli.
  • Liquid ratio: I use 4 cups of water for 8 ounces of pasta (2 oz of pasta per person). Feel free to upscale or downscale this slightly as needed, keeping the water to pasta ratio about the same (1 cup water: 2 oz dry pasta). This should allow the pasta to cook while leaving just enough liquid behind to make a sauce. If your pasta gets too dry while cooking add a ¼ cup of boiling water.

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.

Pasta shells in a yellow sauce with pepper, grated cheese, and a lemon slice on top.

FAQs

Can I use frozen vegetables instead of fresh ones?

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.

What is the benefit of one-pot pasta?

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.

Recipe

Pasta shells in a yellow sauce with pepper, grated cheese, and a lemon slice on top.
5 from 1 vote

Creamy Pesto Pasta

Author : Jacqueline Piper
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4
One-pot pasta is an easy way to get a homemade dinner on the table. This creamy pasta is flavored with fresh pesto sauce, peas, and cheese.
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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

Use 3 ½ - 4 cups of water, depending on how saucy or dry you want your pasta to be.
Change up the vegetables if you like. When adding frozen vegetables, either add more time to the cooking time or thaw the vegetables first. Frozen vegetables will stop the water from boiling for a few minutes but thawed vegetables stop it from boiling for less time.
Remember to stir the pasta often so it doesn't stick together while cooking.
Store leftovers in the fridge for 4-5 days. Reheat in a microwave or a skillet, adding a splash of water as needed.

Nutrition

Calories: 406kcal | Carbohydrates: 51g | Protein: 13g | Fat: 17g | Fiber: 4g | Sugar: 5g

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

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Pasta shells in a yellow sauce with pepper, grated cheese, and a lemon slice on top with text for Pinterest.

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