Let me introduce you to the ultimate comfort food that feels fancy but is incredibly simple to make: the Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe. This dish combines tender rigatoni perfectly cooked in a luscious, creamy sauce infused with a vibrant homemade basil-pistachio pesto. Topped with rich, melting burrata and sprinkled with fresh basil and crunchy pistachios, every bite is a delightful balance of creamy, fresh, and nutty flavors that feels like a warm hug on a plate. It’s a recipe that’s perfect for busy weeknights or special gatherings when you want something that impresses without fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, from the pasta that forms the hearty base to the pesto that adds a burst of fresh, herbal goodness. The cream and burrata bring that irresistible silky texture, while the pistachios provide a lovely crunch and color contrast. Simple yet essential components come together beautifully to bring this dish to life.
- 12 ounces rigatoni pasta: The ridges on rigatoni help hold onto the creamy sauce perfectly.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps sauté the garlic gently.
- 3 cloves garlic, minced: Provides a fragrant and savory depth that is key to building flavor.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle kick without overwhelming the dish.
- 3 cups vegetable broth: Keeps the pasta moist and infuses a delicate savory base.
- 1 cup heavy cream: Creates the rich, velvety texture that makes this pasta addictive.
- 1/2 cup grated Parmesan cheese: Brings saltiness and umami that elevate the sauce.
- 1/2 cup basil-pistachio pesto: The star herbaceous sauce packed with nutty depth and freshness.
- 1–2 burrata balls: Adds luxury with its creamy, luscious center that melts beautifully.
- Salt and pepper to taste: Enhances all the flavors and balances the richness.
- Fresh basil and chopped pistachios for garnish: Adds vibrant color, fresh aroma, and crunch.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large deep skillet or Dutch oven over medium heat. Toss in the minced garlic and red pepper flakes. As the garlic softens, its aroma will fill your kitchen, signaling the start of something delicious. Keep a close eye to avoid burning, cook only about one minute until fragrant and golden.
Step 2: Add Broth and Cream, Bring to Boil
Pour in the vegetable broth and heavy cream. Watch as the liquid swirls and begins to steam—this creamy base will coat the pasta and infuse every bite with richness. Bring it to a gentle boil so everything melds together beautifully before adding the rigatoni.
Step 3: Cook the Rigatoni
Stir the rigatoni into the bubbling liquid, making sure each piece is submerged and coated. Reduce the heat to a simmer and cook uncovered, stirring occasionally. Around 12 to 15 minutes later, the pasta should be perfectly al dente and the sauce wonderfully thickened to cling to the rigatoni’s ridges.
Step 4: Stir in Parmesan and Basil-Pistachio Pesto
Now for that magical twist. Stir in the grated Parmesan cheese along with the vibrant basil-pistachio pesto. Notice how the sauce gets even creamier and bursts with fresh, nutty flavors. Taste the sauce and finish with a pinch of salt and pepper. Then, remove from heat but let it rest for two minutes to thicken even more.
Step 5: Serve with Burrata and Garnishes
Finally, it’s time to plate this gorgeous pasta. Tear the burrata balls over the top so their creamy center oozes into the pasta. Sprinkle fresh basil leaves and chopped pistachios for color and texture that make every forkful feel indulgent yet fresh.
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Garnishes
The simplicity of fresh basil and chopped pistachios cannot be overstated—they brighten up the dish’s flavors and add an inviting texture contrast. The burrata itself is a garnish and highlight, giving the dish a luxe, melty finish that brings everyone to the table.
Side Dishes
This creamy delight pairs wonderfully with light sides such as a crisp green salad with lemon vinaigrette or roasted seasonal vegetables. A crusty bread or garlic focaccia is perfect for mopping up every last bit of sauce.
Creative Ways to Present
Serve this pasta family-style right in the skillet or create individual bowls with dollops of burrata in the center. For a touch of elegance, drizzle some extra basil-pistachio pesto on top or scatter edible flowers for a playful flair that will wow guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe in an airtight container in the refrigerator for up to two days. Keep the burrata separate if possible and add it fresh when reheating to preserve its creamy texture.
Freezing
Because of the cream and burrata, freezing this dish is not recommended as the texture of the sauce and cheese can be compromised. It’s best enjoyed fresh or within a short window after cooking.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of vegetable broth or cream to bring back that silky sauce feel. Add fresh torn burrata just before serving to keep its luxurious softness intact.
FAQs
Can I use store-bought pesto instead of making basil-pistachio pesto?
Absolutely! While the homemade basil-pistachio pesto adds a special fresh nutty twist, a good quality store-bought pesto will still taste fantastic and save time.
Is there a non-dairy substitute for the heavy cream in this recipe?
You can substitute heavy cream with full-fat coconut milk or cashew cream to keep the dish creamy, but it will impart a slightly different flavor profile.
Can I make this recipe gluten-free?
Yes! Simply swap the rigatoni pasta for a gluten-free variety. Just be mindful that cooking times may vary slightly depending on the pasta brand.
How spicy is this dish with the red pepper flakes?
The red pepper flakes add a mild warmth that complements the creamy sauce but doesn’t overpower. Feel free to omit or adjust the quantity to suit your spice preference.
What’s the best way to use leftover basil-pistachio pesto?
Leftover pesto is amazing tossed with roasted veggies, spread on sandwiches, or drizzled over grilled chicken or fish. It’s quite versatile and keeps well refrigerated for a few days.
Final Thoughts
I cannot recommend the Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe enough—it’s an absolute showstopper that feels indulgent yet comes together with ease. Whether you’re feeding family or impressing friends, this dish hits all the right notes: creamy, fresh, nutty, and irresistibly cheesy. Give it a try and let it become one of your go-to weeknight pleasures that also doubles as special occasion fare.
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Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy one pot rigatoni is a luscious Italian-inspired dish featuring tender rigatoni pasta cooked in a rich blend of vegetable broth and heavy cream, infused with aromatic garlic and a hint of red pepper flakes. Finished with a vibrant basil-pistachio pesto and topped with creamy burrata cheese, this comforting recipe combines fresh herbs, nutty flavors, and creamy textures into a satisfying vegetarian main course that can be made easily on the stovetop.
Ingredients
Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil-pistachio pesto (see notes)
- Salt and pepper to taste
Toppings and Garnish
- 1–2 burrata balls
- Fresh basil for garnish
- Chopped pistachios for garnish
Basil-Pistachio Pesto (Optional)
- 1 cup fresh basil leaves
- 1/3 cup shelled pistachios
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- Juice of half a lemon
- 1/3 cup olive oil
Instructions
- Sauté Aromatics: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant without browning, infusing the oil with a gentle spicy garlic aroma.
- Add Liquids and Bring to Boil: Pour in the vegetable broth and heavy cream, stirring together. Increase heat and bring the mixture to a gentle boil to prepare for cooking the pasta.
- Cook Pasta: Add the rigatoni to the boiling liquid and stir to coat the pasta fully. Reduce the heat to a simmer and cook uncovered for 12–15 minutes, stirring occasionally to prevent sticking. Continue until the rigatoni is al dente and the sauce has thickened to a creamy consistency.
- Incorporate Cheese and Pesto: Stir in the grated Parmesan cheese and the basil-pistachio pesto evenly into the pasta and sauce mixture, mixing until fully combined and creamy.
- Season and Rest: Season the dish with salt and pepper to taste. Remove from heat and let it sit, uncovered, for about 2 minutes to allow the sauce to thicken further and flavors to meld.
- Serve and Garnish: Serve the creamy rigatoni immediately topped with torn balls of burrata cheese. Garnish with fresh basil leaves and chopped pistachios for added flavor and texture.
Notes
- To prepare the basil-pistachio pesto, blend 1 cup fresh basil, 1/3 cup shelled pistachios, 1/4 cup grated Parmesan, 1 garlic clove, juice of half a lemon, and 1/3 cup olive oil until smooth.
- Store any leftover pesto in an airtight container in the refrigerator for up to 3 days.
- Feel free to substitute store-bought pesto to save time or for convenience.
- Adjust red pepper flakes quantity according to desired spice level or omit if preferred.
- Using a large deep skillet or Dutch oven ensures even cooking and enough space for cooking pasta directly in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
