This One-Pot Creamy Pesto Pasta is a flavorful, dairy-free dish that brings together the bold notes of fresh basil and garlic with a luscious plant-based cashew cream. Everything comes together in one pot for a fuss-free, nourishing dinner that’s ready in under 30 minutes. It’s comforting, wholesome, and perfect for those busy weeknights when I want something easy but satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz pasta of choice (penne, fusilli, or gluten-free)
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup raw cashews (soaked in hot water for 15 minutes)
2 cups fresh spinach
1/2 cup fresh basil leaves
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon salt
2 cups vegetable broth
1 1/2 cups unsweetened plant-based milk (almond or oat work well)
Black pepper to taste
Cherry tomatoes and pine nuts for garnish (optional)
Directions
I heat the olive oil in a large pot over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant.
While that cooks, I drain the soaked cashews and add them to a blender with spinach, basil, nutritional yeast, lemon juice, salt, and 1/2 cup of the plant-based milk. I blend until smooth and creamy.
I pour the creamy cashew pesto into the pot with the garlic.
Then I stir in the pasta, remaining plant-based milk, and vegetable broth.
I bring everything to a boil, reduce the heat, cover, and let it simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened into a creamy coating.
I finish with a generous crack of black pepper and, if I have them, some cherry tomatoes and toasted pine nuts for extra flavor and texture.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 390 kcal per serving
Variations
I sometimes swap the spinach with kale or arugula for a slightly different green flavor.
For a spicier kick, I add a pinch of red pepper flakes when sautéing the garlic.
If I’m not avoiding nuts, I like topping it with crushed walnuts instead of pine nuts for added crunch.
Gluten-free pasta works just as well in this recipe—just make sure to adjust the cook time slightly depending on the brand.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of plant-based milk or vegetable broth to loosen up the sauce, then warm it gently over the stove or in the microwave. It tastes just as creamy and delicious the next day.
FAQs
How can I make this nut-free?
I can substitute the cashews with sunflower seeds or silken tofu to keep it nut-free while still achieving a creamy texture.
Can I use store-bought pesto?
Yes, if I’m in a pinch, I can use a dairy-free store-bought pesto, but I love how fresh and flavorful the homemade version tastes.
Will this work with whole wheat or legume-based pasta?
Absolutely. I often use whole wheat or lentil pasta for added fiber and protein. Just keep an eye on the cooking time, as it might vary slightly.
Can I freeze this pasta?
I don’t recommend freezing it, as the cashew-based sauce can change texture. It’s best enjoyed fresh or stored in the fridge for a few days.
What can I serve with this pasta?
I like pairing it with a simple green salad or roasted veggies for a complete, plant-powered meal.
Conclusion
This One-Pot Creamy Pesto Pasta is everything I need in a weeknight dinner—quick, wholesome, and full of bold, herby flavor. With just one pot and under 30 minutes, I can serve up a comforting bowl of pasta that’s dairy-free, vegan, and easily adaptable to fit my dietary needs. It’s a staple I keep coming back to again and again.
📖 Recipe:
Print
One-Pot Creamy Pesto Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This One-Pot Creamy Pesto Pasta is a dairy-free, vegan dish made with a luscious cashew-based sauce, fresh spinach and basil, and cooked all in one pot for a quick, easy, and flavorful meal ready in under 30 minutes.
Ingredients
12 oz pasta of choice (penne, fusilli, or gluten-free)
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup raw cashews (soaked in hot water for 15 minutes)
2 cups fresh spinach
1/2 cup fresh basil leaves
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon salt
2 cups vegetable broth
1 1/2 cups unsweetened plant-based milk (almond or oat)
Black pepper to taste
Cherry tomatoes and pine nuts for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Drain the soaked cashews and add to a blender with spinach, basil, nutritional yeast, lemon juice, salt, and 1/2 cup of the plant-based milk. Blend until smooth and creamy.
- Pour the creamy cashew pesto into the pot with the garlic.
- Stir in the pasta, remaining plant-based milk, and vegetable broth.
- Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Season with black pepper and garnish with cherry tomatoes and toasted pine nuts if desired.
Notes
Swap spinach with kale or arugula for a different flavor.
Add red pepper flakes with the garlic for heat.
Top with crushed walnuts instead of pine nuts if preferred.
Use gluten-free pasta as needed, adjusting cook time accordingly.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of plant-based milk or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
