Name: One-Pot Creamy Pesto Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil; 3 cloves garlic, minced; 1 small onion, diced; 3 ½ cups vegetable broth; 12 oz pasta (penne or fusilli); 1 cup unsweetened plant-based milk (oat, almond, or soy); ⅓ cup vegan pesto; 3 tablespoons nutritional yeast; 1 tablespoon lemon juice; Salt and black pepper, to taste; 2 cups baby spinach; ½ cup cherry tomatoes, halved (optional); Fresh basil, for garnish

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This One-Pot Creamy Pesto Pasta is my go-to recipe when I’m craving something rich, comforting, and incredibly easy to throw together. With just one pot, a few pantry staples, and only 20 minutes, I get a silky, herb-packed dish that feels indulgent while staying completely plant-based and dairy-free. It’s a weeknight dinner winner that doesn’t skimp on flavor or satisfaction.

One-Pot Creamy Pesto Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

3 cloves garlic, minced

1 small onion, diced

3 ½ cups vegetable broth

12 oz pasta (penne or fusilli work well)

1 cup unsweetened plant-based milk (e.g., oat, almond, or soy)

⅓ cup vegan pesto

3 tablespoons nutritional yeast

1 tablespoon lemon juice

Salt and black pepper, to taste

2 cups baby spinach

½ cup cherry tomatoes, halved (optional)

Fresh basil, for garnish

Directions

I start by heating olive oil in a large, deep skillet or pot over medium heat. Then I add the garlic and onion, sautéing for 2–3 minutes until soft and fragrant.

I pour in the vegetable broth and add the dry pasta. After giving it a good stir, I bring everything to a boil.

Once boiling, I reduce the heat and let it simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Next, I stir in the plant-based milk, vegan pesto, nutritional yeast, and lemon juice, allowing the sauce to thicken slightly over 2–3 minutes.

I season with salt and black pepper, then fold in the baby spinach and cherry tomatoes. I let it cook just another 1–2 minutes until the spinach wilts.

Finally, I remove it from the heat and garnish with fresh basil before serving.

Servings and timing

This recipe serves 4 people and takes only 20 minutes from start to finish—5 minutes of prep and 15 minutes of cooking. It delivers approximately 390 kcal per serving, making it a light but satisfying meal.

Variations

I sometimes swap in whole wheat pasta or gluten-free varieties depending on dietary needs.

To make it extra creamy, I add a tablespoon of cashew butter or blend some soaked cashews into the plant milk.

For more protein, I stir in canned white beans or grilled tofu cubes at the end.

I love tossing in other veggies like zucchini, mushrooms, or peas depending on what I have in the fridge.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of plant-based milk or water to bring back the creaminess before warming it up on the stove or in the microwave. It also freezes well, though the pasta may soften a bit upon thawing.

FAQs

How can I make this dish gluten-free?

I simply use gluten-free pasta in place of regular pasta. There are great options made from rice, lentils, or quinoa that work well in this one-pot method.

Can I use store-bought pesto?

Yes, I often use store-bought vegan pesto to save time. Just make sure it’s dairy-free by checking the label, as many traditional pestos contain Parmesan.

What’s the best plant-based milk for this recipe?

I usually go with unsweetened oat or almond milk because they’re neutral in flavor and creamy. Soy milk also works well if I want a slightly richer texture.

Can I make this ahead of time?

Yes, it’s a great meal prep option. I just cook it as instructed and store it in the fridge. It tastes just as delicious reheated the next day.

What can I use instead of nutritional yeast?

If I don’t have nutritional yeast, I sometimes use a little miso paste or vegan parmesan to add a savory, cheesy depth. It’s optional, but it really enhances the flavor.

Conclusion

This One-Pot Creamy Pesto Pasta has become a staple in my kitchen because it’s fast, flavorful, and fuss-free. Whether I’m in a hurry or just want a cozy bowl of pasta without the dairy, this dish hits all the right notes. With simple swaps and add-ins, I can easily make it suit whatever’s in my pantry or fridge. It's comfort food I can feel good about making again and again.

📖 Recipe:

One-Pot Creamy Pesto Pasta

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegan

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Description

This One-Pot Creamy Pesto Pasta is a quick, plant-based meal that’s rich, comforting, and full of flavor. Made in just 20 minutes using simple pantry staples, it's a vegan dish that combines creamy sauce and herby pesto in one easy cleanup.

Instructions

Heat olive oil in a large, deep skillet or pot over medium heat.
Add garlic and onion, sauté for 2–3 minutes until softened and fragrant.
Pour in the vegetable broth and add the dry pasta. Stir and bring to a boil.
Reduce heat and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
Stir in the plant-based milk, vegan pesto, nutritional yeast, and lemon juice. Cook for 2–3 minutes until the sauce thickens slightly.
Season with salt and black pepper. Fold in baby spinach and cherry tomatoes, cooking for another 1–2 minutes until the spinach wilts.
Remove from heat and garnish with fresh basil before serving.