One-Pot Creamy Pesto Pasta with Tagliatelle and Cherry Tomatoes
By Mason Brooks
Put this on the table for a quick weeknight dinner. One-Pot Creamy Pesto Pasta cooks tagliatelle with cherry tomatoes, spinach, garlic, and basil in one pan, where oat cream and green pesto make a smooth, herby sauce around tender pasta.
Start by arranging the pasta nests in the center of a wide pan, with tomatoes on one side and spinach and basil on the other. Sliced garlic, green pesto, Italian seasoning, salt, pepper, oat cream, and vegetable stock cook together so the pasta absorbs the aromatic liquid. The tomatoes release juices into the sauce as they soften, while the spinach wilts down among the strands.
Keep the pan covered over medium heat and stir occasionally so the pasta cooks evenly rather than catching on the bottom. It is ready when the tagliatelle is al dente and the liquid has thickened enough to coat it after a thorough stir. The main problem is letting the pan run short of liquid or skipping the stirring; add more stock when needed.
Serve the pasta hot with chili flakes or vegan parmesan, alongside a crisp green salad, roasted vegetables, or garlic bread. Leftovers hold their flavor well but become thicker as they sit. A small splash of oat milk or vegetable broth brings the creamy texture back during gentle reheating.
Why you'll love this recipe
- It suits busy weeknights because the pasta, vegetables, pesto, cream, and stock cook in one pan instead of requiring separate sauce and pasta pots.
- Families get a complete, colorful main dish because tender tagliatelle is paired with tomatoes, spinach, basil, garlic, and a creamy green pesto sauce.
- Casual guests can be served comfortably because the finished pasta looks generous in a wide pan and can be topped individually with chili flakes or vegan parmesan.
- Picky eaters have simple options because chili flakes are optional, vegan parmesan can be added at the table, and extra greens or proteins are easy additions.
- Plant-based dinner cooks get a creamy result because oat cream blends with vegan pesto and vegetable stock without relying on dairy ingredients.
- Leftovers remain practical for later meals because the pasta reheats well with a small splash of oat milk or vegetable broth to loosen the sauce.
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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