Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour in the vegetable broth and bring it to a gentle boil. Add the uncooked linguine or fettuccine to the pot. Ensure the pasta is mostly submerged in the liquid.4 cups vegetable broth, 8 ounces uncooked linguine or fettuccine
- Reduce the heat to medium-low, cover the pot, and let the pasta cook according to package directions, or until al dente, stirring occasionally to prevent sticking. This usually takes about 10-12 minutes for linguine.
- Once the pasta is cooked and most of the liquid has been absorbed, remove the pot from the heat. Stir in the prepared pesto, heavy cream, and grated Parmesan cheese.1/2 cup prepared pesto, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
- Stir everything together until the cheese has melted and the sauce is creamy and well-combined, coating the pasta beautifully. If the sauce seems too thick, you can add a splash more broth or cream to reach your desired consistency.
- Serve immediately. Garnish with extra grated Parmesan cheese, fresh basil leaves, or halved cherry tomatoes if desired. For added protein, you can stir in cooked chicken or shrimp at the end.1/4 cup grated Parmesan cheese, Fresh basil leaves, Cherry tomatoes, Cooked chicken or shrimp
Notes
This recipe is designed for weeknight dinners, offering a flavorful and easy solution with minimal cleanup. It can be stored and reheated for up to 3-4 days. Freezing is possible but may alter the creamy texture.