One-Pot Creamy Pesto Pasta with Tagliatelle and Cherry Tomatoes
By Mason Brooks
Prep
5 min
Cook
19 min
Total
25 min
Servings
2
Level
Easy
Use this recipe for a weeknight meal․ One-Pot Creamy Pesto Pasta includes tagliatelle‚ cherry tomatoes‚ spinach‚ garlic‚ and basil in a one-pot dish․ Oat cream and green pesto make a creamy sauce for the pasta․
Start by adding the pasta nests to a large skillet․ Add tomato to one side of the nests and spinach and basil to the other․ Add sliced garlic‚ green pesto‚ Italian seasoning‚ salt‚ pepper‚ oat cream‚ and vegetable broth to the skillet with the pasta․ Vegetable broth will cook into the pasta․ Tomato juices will cook into the sauce․ Spinach will wilt into the pasta․
Cover the pasta pan over medium heat and stir often to keep it from sticking to the pan․ The pasta is ready when the tagliatelle is cooked to al dente and the sauce thickens enough to coat the tagliatelle when stirred․ Typical cooking errors are not using enough sauce and not stirring the pasta; more stock may be needed․
Pasta dishes can be served hot with chili flakes or vegan parmesan options and sides like a green salad or garlic bread․ Pasta dishes should be eaten within a few days to prevent thickening․ A little oat milk or vegetable stock added when reheating can help make pasta dishes more creamy again․
Why you'll love this recipe
- It's a good weeknight meal because you can cook pasta‚ vegetables‚ pesto‚ cream‚ and broth in one pot instead of two pots‚ one for pasta and one for sauce․
- Families eat a full‚ multicolored meal that includes tender tagliatelle and tomatoes‚ spinach‚ basil‚ garlic‚ and creamy green pesto sauce․
- Casual diners can feel welcome because pasta served from large pans looks more plentiful and can be topped with chili flakes or vegan parmesan cheese․
- Picky eaters can modify dishes by making chili flakes optional‚ adding vegan parmesan cheese at the table‚ and including other vegetables and proteins․
- Plant-based dinner cooks can look forward to creamy dishes made with oat cream and other dairy alternatives‚ including vegan pesto and vegetable broth․
- Leftovers can be used for other meals because pasta sauces can be reheated with oat milk or vegetable broth to improve their texture․
Ingredients
- •250 g tagliatelle or fettuccine
- •1 cup cherry tomatoes (halved)
- •2 cups fresh spinach
- •fresh basil leaves (a handful)
- •3 cloves garlic (3-4, thinly sliced)
- •4 tbsp green pesto
- •1 tsp Italian seasoning
- •1 cup oat cream or other plant cream
- •1 cup vegetable stock
- •salt (to taste)
- •pepper (to taste)
- •chili flakes (optional, for topping)
- •vegan parmesan (optional, for topping)
Instructions
- 1
Add the pasta nests to the center of a wide pan. Arrange the cherry tomatoes on one side and the spinach with basil on the other, then scatter the sliced garlic over the top.
- 2
Spoon the pesto onto the pasta. Sprinkle with Italian seasoning, salt, pepper, and optional chili flakes.
- 3
Add the oat cream and vegetable stock until the pasta is mostly covered.
- 4
Cover and cook over medium heat for about 10-12 minutes, stirring occasionally so the pasta cooks evenly and does not stick. Add a splash more stock if needed.
- 5
When the pasta is al dente and the sauce has thickened, stir everything together so the pesto, cream, and tomato juices combine into a creamy sauce.
- 6
Taste and adjust the salt and pepper. Serve hot with a sprinkle of chili flakes or vegan parmesan.
FAQ
Nutrition (per serving)
Calories
696
Protein
23g
Fat
18g
Carbs
111g
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