Fridge-Raid One-Pan Pesto Pasta Recipe

Introduction

This fridge-raid one-pan pesto pasta is a quick, flavorful meal perfect for busy weeknights. Using simple ingredients you likely have on hand, it combines fresh vegetables, pasta, and creamy pesto sauce in one pot for easy cooking and minimal cleanup.

Ingredients

• 2 tbsp olive, sunflower or vegetable oil
• 1 onion (white or red) or ½ bunch of spring onions, finely sliced
• 1 pepper, chopped
• 2 garlic cloves, crushed or finely grated
• 2-4 tbsp pesto (adjust depending on what you have left; check it’s vegetarian if needed)
• 900ml stock (vegetable or chicken stock works well)
• 2 rosemary or thyme sprigs
• 400g pasta (penne recommended)
• 200g spinach or frozen peas
• 2-3 tbsp mascarpone, crème fraiche or soured cream
• ½ lemon (optional)
• Grated Italian-style hard cheese or vegetarian alternative, to serve (optional)

Instructions

1. Step 1: Heat the oil in a large lidded pan over medium-low heat. Fry the onions with a pinch of salt for 8-10 minutes until they start to soften.
2. Step 2: Stir in the chopped peppers and cook for another 5 minutes.
3. Step 3: Add the crushed garlic and cook for 1 minute before stirring in the pesto. Mix together and cook for a couple of minutes.
4. Step 4: Pour in the stock, add the rosemary or thyme sprigs, then stir in the pasta.
5. Step 5: Bring to a simmer, cover with a lid, and cook for 12-14 minutes until the pasta is almost tender. Add a splash more water if needed.
6. Step 6: Stir in the spinach or frozen peas and cook for 2 minutes until the spinach wilts or peas are warmed through.
7. Step 7: Spoon in the mascarpone, crème fraiche, or soured cream and mix well.
8. Step 8: Squeeze over the lemon juice if using, and serve with grated hard cheese sprinkled on top, if you like.

Tips & Variations

• Use any fresh herbs you have instead of rosemary or thyme, such as basil or oregano, for a different flavor.
• Try swapping out the spinach for kale or other greens, adjusting cooking time as needed.
• If you like a bit of heat, add a pinch of chili flakes with the garlic.
• Leftover cooked chicken or cooked beans can be added with the peas or spinach for extra protein.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free pasta for this recipe?

Yes, gluten-free pasta works well. Just keep an eye on the cooking time as it may vary slightly depending on the brand.

Is this recipe suitable for vegetarians?

It can be made vegetarian by using vegetable stock and checking that your pesto contains no animal-derived ingredients.

Fridge-Raid One-Pan Pesto Pasta Recipe

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★★★★★

4.9 from 142 reviews

• Author: Cleo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Fridge-raid one-pan pesto pasta is a quick, delicious, and comforting meal perfect for using up leftover ingredients. Featuring a vibrant blend of pesto, fresh vegetables, and creamy mascarpone, it cooks all in one pot for minimal mess and maximum flavor.

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Ingredients

Scale 1x2x3x

Oils and Aromatics

• 2 tbsp olive oil, sunflower oil, or vegetable oil
• 1 onion (white or red), finely sliced, or 1/2 bunch spring onions, finely sliced
• 2 garlic cloves, crushed or finely grated

Vegetables

• 1 pepper, chopped
• 200g spinach or frozen peas

Flavorings

• 2–4 tbsp pesto (check it’s vegetarian if needed)
• 2 rosemary or thyme sprigs
• 1/2 lemon (optional)

Liquid and Dairy

• 900ml stock (vegetable or chicken stock)
• 2–3 tbsp mascarpone, crème fraiche, or soured cream

Other

• 400g pasta (penne recommended)
• Grated Italian-style hard cheese or vegetarian alternative, to serve (optional)

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Instructions

1. Sauté the onions: Heat the oil in a large lidded pan over medium-low heat. Add the sliced onion and a pinch of salt, frying for 8-10 minutes until the onions begin to soften and become translucent.
2. Add the peppers: Stir in the chopped peppers and cook for an additional 5 minutes, allowing them to soften and meld with the onion flavors.
3. Cook the garlic and pesto: Add the crushed garlic cloves and cook for 1 minute to release their aroma. Stir in 2-4 tablespoons of pesto and cook for a couple of minutes to blend the flavors.
4. Add stock and herbs: Pour in 900ml of vegetable or chicken stock, then add 2 sprigs of rosemary or thyme. Stir to combine all ingredients well.
5. Cook the pasta: Add 400g of pasta (penne preferred) to the pan. Stir everything together, bring to a simmer, cover with a lid, and cook for 12-14 minutes until the pasta is almost tender. Add a splash of water if the mixture becomes too dry.
6. Add greens and finish: Stir in 200g of fresh spinach or frozen peas, cooking for 2 minutes until the spinach wilts or peas are heated through. Spoon in 2-3 tablespoons of mascarpone, crème fraiche, or soured cream, mixing well to add creaminess.
7. Optional garnish and serving: Squeeze the juice of half a lemon over the pasta if desired. Serve sprinkled with grated Italian-style hard cheese or a vegetarian alternative for added flavor.

Notes

• You can adjust the pesto quantity depending on how much flavor you want.
• Adding lemon juice brightens the dish but can be omitted if preferred.
• For a vegan version, substitute mascarpone/crème fraiche with a plant-based alternative and ensure pesto is dairy-free.
• Use any pasta shape you have available, though penne or similar tubular shapes work best.
• If you don’t have fresh herbs, dried rosemary or thyme can be used but reduce quantity slightly.
• Keep an eye on the pasta while cooking and add more liquid if it starts to dry out.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Keywords: one-pan pasta, pesto pasta, quick dinner, vegetarian recipe, easy pasta dish, fridge raid meal