One Pot Creamy Pesto Sauce Pasta
This creamy one-pot pesto pasta is your new weeknight hero. Pasta cooks directly in a broth, wine, and cream base, creating a silky sauce that clings to every bite. No draining, no juggling pans—just one pot and 30 minutes to dinner bliss.
Equipment
- large heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Ladle optional for serving
Ingredients
- 12 oz short pasta (penne, rigatoni, fusilli, or shells)
- 3 cups chicken or vegetable broth
- 1/2 cup dry white wine (optional, use more broth if not using)
- 1 cup heavy cream
- 3-4 tbsp pesto (store-bought or homemade)
- 3-4 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese
- salt and black pepper, to taste
Instructions
- Heat a large heavy-bottomed pot over medium heat. Add olive oil and sauté minced garlic for 30 seconds until fragrant.
- Pour in broth, white wine (if using), and bring to a simmer.
- Add pasta directly to the pot. Stir occasionally and simmer until pasta is al dente, about 12–15 minutes.
- Stir in heavy cream and pesto. Cook 2–3 minutes more until sauce is creamy and thickened.
- Season with salt, pepper, and finish with Parmesan cheese before serving.
Notes
Best served fresh but leftovers can be stored in the fridge for up to 3 days. Add a splash of broth or cream when reheating for the best texture. Customize with chicken, shrimp, beans, or veggies like spinach, peas, or cherry tomatoes.