If you crave a comforting yet sophisticated pasta dish that comes together quickly without losing an ounce of flavor, then you are going to adore this Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe. Imagine rigatoni cooked perfectly in a luscious, creamy sauce infused with bright, herbaceous basil-pistachio pesto and finished with the irresistible creaminess of burrata cheese melting right on top. This dish is all about rich textures and vibrant colors merging in one pot to create a dinner that feels both effortless and indulgent — a true joy to serve and eat.
Ingredients You’ll Need
The magic of this recipe lies in its beautifully balanced ingredients. Each component is simple but essential, offering harmony in flavor, texture, and appearance that transforms everyday pantry staples into something extraordinary.
- 12 ounces rigatoni pasta: The ridges and tube shape help hold onto the creamy sauce perfectly.
- 1 tablespoon olive oil: Adds a rich base flavor and helps infuse the garlic aroma.
- 3 cloves garlic, minced: Brings a fragrant warmth without overpowering the dish.
- 1/4 teaspoon red pepper flakes (optional): A subtle kick that can awaken the flavors nicely if you like a little heat.
- 2 cups vegetable broth: Provides a savory cooking liquid that keeps the pasta moist and flavorful.
- 1 1/2 cups heavy cream: Delivers the silky, luscious texture that defines this creamy one pot meal.
- 1/2 cup grated Parmesan cheese: Adds umami depth and helps thicken the sauce while introducing a salty tang.
- 1/2 teaspoon salt: Enhances the natural flavors throughout the dish.
- 1/4 teaspoon black pepper: Balances the richness with a touch of sharpness.
- 1/2 cup basil-pistachio pesto: The star ingredient, offering freshness, nuttiness, and a stunning green hue.
- 2 balls burrata cheese (4 ounces each): Melts into the hot rigatoni, adding unparalleled creaminess and indulgence.
- Fresh basil leaves and chopped pistachios (for garnish): These finish the dish with texture and a pop of herbal brightness.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Step 1: Prepare the Basil-Pistachio Pesto (Optional)
If you’re making the pesto from scratch, grab your food processor and toss in fresh basil leaves, shelled pistachios, grated Parmesan, and garlic. Pulse these until everything is finely chopped. With the machine running, slowly drizzle olive oil until it becomes a silky, spreadable sauce. Season thoughtfully with salt and pepper, because this pesto is the vibrant heart of our creamy one pot rigatoni with basil-pistachio pesto & burrata recipe.
Step 2: Sauté Aromatics for Flavor
Heat olive oil over medium heat in a large deep skillet or Dutch oven. Add the minced garlic and red pepper flakes if you like a gentle heat. Sauté for about 30 seconds, just until the garlic becomes fragrant but not browned — this step builds the flavorful foundation for the whole dish.
Step 3: Cook the Rigatoni and Develop the Creamy Sauce
Next, add the rigatoni, vegetable broth, and heavy cream right into the pot. Stir them together and bring everything to a simmer. Cover and let it cook for 12 to 14 minutes, stirring occasionally. The rigatoni will absorb the liquid, becoming tender and perfectly al dente, while the cooking liquid reduces into a thick, creamy sauce that clings to every curve of pasta.
Step 4: Incorporate Cheese and Pesto
Once the pasta is cooked through, stir in the grated Parmesan cheese, salt, black pepper, and your basil-pistachio pesto. This is where the richness of the cheese mingles with the fresh, nutty pesto to create a sauce that’s nothing short of dreamy. Make sure everything is combined well for the fullest flavor experience.
Step 5: Add Burrata and Garnish
Remove the pot from the heat and divide the pasta among bowls. Tear each ball of burrata over the top while the rigatoni is still warm, letting the cheese melt just a bit into the creamy sauce. Finally, garnish with fresh basil leaves and a sprinkle of chopped pistachios for a delightful crunch and color contrast that makes this dish as beautiful as it is delicious.
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Garnishes
Freshness is key here — don’t skip the final touches of fragrant basil leaves and crunchy pistachios. They brighten up the richness and add a texture contrast that enhances every bite. A light drizzle of good-quality olive oil can also elevate the dish, making it shine just like your favorite restaurant meal.
Side Dishes
Because this recipe is so wonderfully satisfying on its own, side dishes only need to complement, not compete. A crisp green salad with lemon vinaigrette, roasted seasonal vegetables, or a simple garlic bread make fantastic accompaniments to round out the meal without overwhelming the palate.
Creative Ways to Present
For a special occasion, try serving this hearty pasta in shallow white dishes to showcase its vibrant green pesto and creamy sauce. You can also add a scattering of edible flowers or a small handful of microgreens on top for an elegant finish. If you want to add protein, grilled chicken strips or sautéed shrimp are wonderful stirred in before adding the burrata.
Make Ahead and Storage
Storing Leftovers
This creamy one pot rigatoni with basil-pistachio pesto & burrata recipe keeps well in an airtight container in the fridge for up to two days. The burrata’s creaminess is best fresh, so store it separately and add it only when reheating or serving.
Freezing
While this pasta is best enjoyed fresh, you can freeze the cooked rigatoni without the burrata for up to two months. Freeze in a sealed container or freezer bag, and thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your leftovers on the stove over low to medium heat, adding a splash of cream or broth to loosen the sauce if needed. Once warmed through, add fresh burrata or mozzarella chunks for the best texture and taste that feels just like the original dish.
FAQs
Can I use a different pasta shape for this recipe?
Absolutely! While rigatoni is ideal because it holds the sauce beautifully, pasta shapes like penne or ziti will work just as well in this creamy one pot rigatoni with basil-pistachio pesto & burrata recipe.
Is there a substitute for burrata if I cannot find it?
Mozzarella or fresh ricotta can be great substitutes. They won’t melt quite the same way as burrata, but they will still add a lovely creamy richness to the dish.
Can I make this recipe vegan?
You can, by swapping out heavy cream for a coconut cream or cashew cream alternative and using a vegan pesto without Parmesan. Also select a dairy-free burrata style cheese or omit it altogether for a dairy-free version.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth rather than intense heat. You can adjust or skip them entirely based on your preference for spice in the creamy one pot rigatoni with basil-pistachio pesto & burrata recipe.
What homemade pesto tips do you recommend?
Use the freshest basil possible and lightly toast the pistachios to deepen their flavor. Also, adding the olive oil slowly while pulsing helps achieve the best silky texture for the pesto.
Final Thoughts
There is something truly special about this Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe — it’s easy, elegant, and endlessly comforting. The joyous balance of creamy sauce, herbaceous pesto, and melty burrata will make it your new favorite weeknight dinner or impressive dish to share with loved ones. Trust me, once you try it, this recipe will be coming back to your table time and again.
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Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This creamy one pot rigatoni recipe features a luscious basil-pistachio pesto and rich burrata cheese, creating a flavorful and indulgent Italian-inspired main course. Using a simple stovetop method, the rigatoni cooks in a garlic-infused creamy sauce, making it a perfect all-in-one meal that’s both comforting and elegant.
Ingredients
Main Dish
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups vegetable broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup basil-pistachio pesto (homemade or store-bought)
- 2 balls burrata cheese (4 ounces each)
- Fresh basil leaves, for garnish
- Chopped pistachios, for garnish
Basil-Pistachio Pesto (Optional)
- 1 cup fresh basil leaves
- 1/4 cup shelled pistachios
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Make the pesto (if homemade): In a food processor, combine basil, pistachios, Parmesan, and garlic. Pulse until finely chopped. With the motor running, slowly stream in olive oil until the mixture is smooth. Season with salt and pepper to taste. Set aside.
- Cook the aromatics: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using), sautéing for about 30 seconds until fragrant but not browned.
- Add pasta and liquids: Add rigatoni pasta to the skillet, followed by vegetable broth and heavy cream. Stir to combine and bring the mixture to a simmer.
- Simmer and cook pasta: Cover the skillet and cook for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and the liquid reduces into a creamy sauce.
- Finish the sauce: Stir in the grated Parmesan cheese, salt, black pepper, and basil-pistachio pesto. Mix thoroughly until the sauce is smooth and well combined.
- Serve with burrata: Remove from heat. Divide the creamy rigatoni into bowls and tear the burrata cheese on top. Let it melt slightly into the hot pasta.
- Garnish and serve: Garnish with fresh basil leaves and a sprinkle of chopped pistachios. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- Add sautéed spinach, cherry tomatoes, or grilled chicken to vary the dish and add more nutrients.
- If you prefer less heat, omit the red pepper flakes.
- Use high-quality burrata for the best creamy texture and flavor.
- Store leftovers in an airtight container in the refrigerator and reheat gently to avoid curdling the cream.
