Ingredients
Scale
- 12 oz (340 g) penne or fusilli pasta
- 2 cups (480 ml) vegetable broth or chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) basil pesto
- 1 cup (100 g) grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Cherry tomatoes (optional, for garnish)
- Fresh basil leaves (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the pasta and broth to the pot. Bring to a boil, then reduce heat to low and cover. Cook, stirring occasionally, until pasta is al dente and liquid is mostly absorbed, about 10-12 minutes.
- Stir in the heavy cream and pesto. Cook for 2-3 minutes until heated through.
- Remove from heat and stir in grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
Notes
- You can add cooked chicken or shrimp for extra protein.
- For a vegan version, substitute Parmesan with nutritional yeast and use plant-based cream.
- Garnish with cherry tomatoes and fresh basil for added color and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg