Creamy Pesto Pasta for Two
This pesto pasta might sound boring - the reality is that it’s anything but
A while back, I came up with this recipe on a whim in my previous job as a hostel receptionist. One of my responsibilities was cooking dinner for anywhere between 3 and 15 people. Stressful? Uh, yeah. I never really knew who would actually show up until I was plating the food, so it required a bit of guess work and quick thinking. But it was always so worth the stress when I got great feedback about the food I had cooked.
This recipe in particular went down a storm. Every. Single. Time. Minimal ingredients, but complete and utter magic. I mean, who doesn't love a big bowl of comforting, creamy pesto pasta? Not to mention, it's vegetarian-friendly and comes together in less than 30 minutes! Yep, this one of my all-time favourite dishes, and it's probably one I'll continue to make for years to come. So let's get into the recipe so you can enjoy it for yourself!
Recipe / serves 2
Ingredients
120g spaghetti
1 tbsp olive oil
2 cloves garlic, crushed
80g mushrooms, chopped
60g courgette, sliced
1/4 tsp dried thyme
1/4 tsp dried oregano
125ml single cream
3 tsp good quality basil pesto
10g parmesan, plus extra for serving
Squeeze of lemon juice
Salt and freshly ground black pepper
Method
Start by preparing your ingredients. Crush the garlic, chop the mushrooms finely and slice the courgette thinly.
Heat your pan on a medium-low heat, then add the olive oil. Allow to heat up, then add garlic and sauté until fragrant – this should take about 2 minutes.
Add the mushrooms and courgette to the pan, along with the dried herbs and freshly ground black pepper. Continue to sauté until softened – this should take a further 5 minutes.
While the veggies are sautéing, bring a pot of salted water to a boil, and start to cook your preferred pasta.
Once the vegetables have been softened, add the cream to the pan and allow all those gorgeous flavours to infuse through the liquid.
Allow the mixture to heat up, then add the pesto, parmesan cheese and season with salt to your own taste. Give it a good mix, and allow it to simmer while you wait for the pasta to finish cooking.
Once this pasta is cooked, add it to the pan using tongs, and coat in your creamy pesto sauce. Reserve some of the pasta water and use as needed if the sauce needs a little more liquid.
Add a squeeze of lemon, salt and black pepper just before serving – remember to always season to your taste!
Serve in two bowls, sprinkle a little extra parmesan on top, and enjoy!
Notes
Extra ingredients and toppings
For a litttle extra heat, add some red pepper flakes or chilli oil to the sauce.
Need some topping ideas? Fresh basil is always a great idea to add on top of pasta dishes, and crispy breadcrumbs can add a great textural crunch. And maybe treat yourself and add a little more parmesan on top.
Vegan-friendly version
Use a cream substitute, make sure the pesto you use is vegan friendly and omit the parmesan if you can't find a plant-based alternative. Just balance the taste with a little salt, or nutritional yeast for that tang the parmesan would bring.
Storage
This pasta can be kept in the fridge for up to two days, and is best served hot. Add a little boiling water or olive oil to revitalise the pesto sauce.