Make this simple, creamy pesto pasta entirely in one pan for easy cleanup. This quick weeknight meal comes together fast using broth to create a rich sauce without heavy cream.
Author:Claire
Prep Time:5 min
Cook Time:20 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
12 ounces dried linguine or fettuccine
4 cups chicken or vegetable broth
1/2 cup water
2 cloves garlic, minced
1/4 cup butter
1/2 cup prepared basil pesto
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup heavy cream (optional, for extra richness)
Salt and black pepper to taste
1/2 cup cherry tomatoes, halved (optional)
Instructions
Place the dried pasta, broth, water, minced garlic, and butter into a large, deep skillet or Dutch oven.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low, stirring frequently to prevent the pasta from sticking to the bottom of the pan.
Continue to simmer, uncovered, for about 12 to 15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed, creating a starchy sauce base.
Remove the pan from the heat. Stir in the basil pesto and the grated Parmesan cheese until the sauce is smooth and creamy.
If you desire a richer sauce, stir in the heavy cream now.
Season with salt and pepper to your taste. If using, stir in the halved cherry tomatoes.
Serve immediately, topping each portion with extra Parmesan cheese.
Notes
For a vegetarian option, always use vegetable broth.
If you want to add protein, cook 1 pound of chicken breast pieces in the pan before adding the liquids, then remove them and add them back in during the last five minutes of cooking.
To make the sauce extra creamy without cream, use a little extra starchy cooking liquid and stir vigorously when adding the pesto and cheese.