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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
