One Pot Creamy Pesto (Print Version)
Quick, creamy pasta with basil pesto and oat cream, ideal for weeknights and cozy dinners.
# Ingredients:
Pasta and Vegetables
01 -
250 g tagliatelle or fettuccine
02 -
1 cup cherry tomatoes, halved
03 -
2 cups fresh spinach leaves
04 -
A handful of fresh basil leaves
05 -
3-4 garlic cloves, thinly sliced
Sauce and Seasoning
06 -
4 tbsp green pesto
07 -
1 tsp Italian seasoning
08 -
1 cup oat cream (or other plant-based cream)
09 -
1 cup vegetable stock
10 -
Salt and black pepper to taste
11 -
Optional: chili flakes or vegan parmesan for topping
# Instructions:
01 -
Place pasta nests in the center of a wide, deep skillet or pot. Arrange cherry tomatoes on one side and spinach along with basil leaves on the other side. Scatter sliced garlic evenly over all.
02 -
Spoon green pesto directly onto the pasta. Sprinkle Italian seasoning, salt, pepper, and optional chili flakes over the ingredients.
03 -
Pour oat cream and vegetable stock over the components until the pasta is nearly submerged.
04 -
Cover with a lid and simmer over medium heat for 10 to 12 minutes. Stir occasionally to ensure the pasta cooks evenly without sticking. Add a little extra vegetable stock if needed.
05 -
When pasta reaches al dente texture and the sauce has thickened, stir everything together thoroughly to blend the pesto, cream, and tomato juices into a cohesive creamy sauce. Adjust seasoning with salt and pepper to taste.
06 -
Present immediately while hot, garnished with optional chili flakes or vegan parmesan as preferred.
# Notes:
01 -
Use plant-based oat cream for a smooth, dairy-free texture that complements the pesto and vegetables.
02 -
Stirring occasionally during cooking prevents the pasta from clumping or sticking to the pot.