If you are craving a luxurious, comforting pasta dish that feels both fresh and indulgent, the Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe is going to become your new go-to. This dish blends tender rigatoni cooked right in a rich and velvety sauce infused with garlicky goodness, then topped with luscious burrata cheese, fragrant basil, and crunchy pistachios. It’s a delightful harmony of textures and flavors that come together effortlessly in just one pot, making weeknight dinners exciting and fuss-free. Prepare yourself for a pasta experience that’s as creamy and satisfying as it is vibrant and elegant!
Ingredients You’ll Need
The secret to this dish’s magic lies in a handful of simple yet essential ingredients that each play a key role. Every component contributes to the texture, taste, and stunning appearance of your meal, creating layers of flavor that’ll make your taste buds dance.
- 12 oz rigatoni pasta: the perfect tubular shape to trap the creamy sauce and pesto in every bite.
- 1 tablespoon olive oil: adds a smooth base for sautéing garlic and elevates flavor.
- 3 cloves garlic (minced): infuses the dish with a fragrant, aromatic kick.
- 1½ cups vegetable or chicken broth: provides the savory liquid that cooks the pasta and intensifies taste.
- 1 cup heavy cream: makes the sauce incredibly rich and luscious.
- ½ teaspoon salt: enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: adds a subtle hint of spice for balance.
- ½ cup grated Parmesan cheese: brings a sharp, nutty depth to the creamy sauce.
- ⅓ cup basil-pistachio pesto: the vibrant green heart of the dish, bursting with fresh herbaceous and nutty flavors.
- 1–2 balls fresh burrata cheese: creates a stunning creamy topping that melts just enough for extra indulgence.
- Fresh basil leaves and chopped pistachios (for garnish): add color, texture, and a final flavor punch.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Step 1: Sauté the Garlic
Begin by heating olive oil in a large deep skillet or pot over medium heat. Add the minced garlic and cook for about one minute until its wonderful aroma fills your kitchen, but be careful not to let it brown as that could introduce bitterness.
Step 2: Add Pasta and Liquids
Next, stir in the uncooked rigatoni along with the vegetable or chicken broth and heavy cream. Sprinkle in the salt and black pepper, then give everything a good stir to combine. Watch as the cream and broth mingle to create the base for your luscious sauce.
Step 3: Simmer Until Pasta is Perfectly Cooked
Bring the mixture to a gentle boil, then reduce heat to medium-low and cover the pot. Let it simmer for 12 to 15 minutes, stirring occasionally to prevent sticking and to keep the sauce creamy. At this stage, the rigatoni cooks right in the sauce, absorbing all those gorgeous flavors while the liquid reduces beautifully.
Step 4: Stir in Cheese and Pesto
Once the pasta is al dente and most of the liquid has been absorbed, stir in the grated Parmesan and the vibrant basil-pistachio pesto. This final stirring transforms the sauce into a rich, creamy blend that perfectly clings to each rigatoni tube.
Step 5: Top with Burrata and Garnish
Remove the pot from heat and gently tear the fresh burrata balls on top of the pasta. Let the burrata melt slightly for two to three minutes to add that irresistible creaminess. Finish by sprinkling fresh basil leaves and chopped pistachios for a burst of color, texture, and flavor contrast.
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Garnishes
Fresh basil leaves are not only visually stunning but add that fresh herbal note that elevates the entire dish. The chopped pistachios contribute a delightful crunch that contrasts beautifully with the creamy textures. These garnishes turn your pasta into a feast for the eyes and palate alike.
Side Dishes
To keep things light and balanced, serve this creamy rigatoni alongside a simple arugula salad dressed with lemon vinaigrette. The peppery greens and zesty dressing perfectly complement the richness of the pasta, refreshing your palate between bites.
Creative Ways to Present
If you want to impress guests or just treat yourself, serve the pasta in rustic shallow bowls so the creamy sauce is in full view. Drizzle a bit of extra pesto on top and add a few whole basil leaves for a dramatic flourish. For a party, platter-style serving works wonderfully with burrata balls torn delicately over the entire dish.
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 3 days. Keep the burrata separate if possible and add fresh when reheating to maintain that creamy freshness.
Freezing
While freshly made rigatoni is best enjoyed immediately, you can freeze leftovers by omitting the burrata before freezing. Freeze in portions in airtight containers for up to 2 months, then thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed. Add fresh torn burrata after warming for that signature creamy topping that makes this dish so special.
FAQs
Can I use a different pasta shape?
Absolutely! While rigatoni’s shape holds the sauce beautifully, penne, ziti, or even penne rigate are great alternatives that capture the creamy pesto effortlessly.
Is basil-pistachio pesto difficult to make at home?
Not at all! It’s super simple by blending fresh basil, pistachios, olive oil, Parmesan, garlic, and a touch of lemon juice. But using a quality store-bought pesto works perfectly too if you’re short on time.
Can I make this dish vegan?
Yes! Swap the heavy cream for a plant-based cream such as cashew or coconut cream, use vegetable broth, and replace Parmesan with a vegan cheese alternative. Skip the burrata or try a vegan soft cheese for a similar creamy effect.
Why should I not overcook the pasta?
Since the rigatoni cooks right in the sauce, it is important to keep it al dente so it doesn’t become mushy. Stir occasionally and check texture near the end for perfect bite.
Can I prepare the pesto in advance?
Definitely! Pesto actually tastes better after a day in the fridge as the flavors meld. Make it a day or two before for easy assembly when you cook your creamy one pot rigatoni.
Final Thoughts
This Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe is one of those meals that feels like a warm hug on a plate. It combines comforting creaminess, fresh herbal brightness, and satisfying textures in a way that’s both simple and impressive. Give it a try, and I promise this will become one of your favorite pasta dishes to make time and again!
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Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This creamy one pot rigatoni features a luscious basil-pistachio pesto blended with rich heavy cream and Parmesan, topped with fresh, melty burrata cheese. Perfectly cooked al dente rigatoni absorbs the flavorful sauce for a comforting yet elegant vegetarian Italian-inspired main dish, garnished with fresh basil and crunchy pistachios.
Ingredients
Pasta & Sauce
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1½ cups vegetable or chicken broth
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ⅓ cup basil-pistachio pesto (homemade or store-bought)
Toppings & Garnishes
- 1–2 balls fresh burrata cheese
- Fresh basil leaves
- Chopped pistachios
Instructions
- Sauté Garlic: In a large deep skillet or pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add Pasta and Liquids: Add the uncooked rigatoni pasta to the pot, then pour in the broth and heavy cream. Season with salt and black pepper. Stir everything together well to combine.
- Simmer Pasta: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let the pasta simmer for 12–15 minutes, stirring occasionally, until the rigatoni is al dente and most of the liquid has been absorbed.
- Incorporate Cheese and Pesto: Stir in the grated Parmesan cheese and the basil-pistachio pesto. Mix until the sauce turns creamy and evenly coats each piece of rigatoni.
- Add Burrata and Garnish: Remove the pot from heat. Tear the burrata cheese into pieces and scatter them on top of the pasta. Allow the burrata to sit for 2–3 minutes so it softens and slightly melts into the dish. Finish by garnishing with fresh basil leaves and a sprinkle of chopped pistachios.
- Serve Warm: Serve the creamy rigatoni immediately while warm and enjoy the smooth textures and fresh flavors.
Notes
- For a lighter version, swap heavy cream with half-and-half or a plant-based cream alternative.
- This dish pairs wonderfully with a simple arugula salad for a fresh, peppery contrast.
- Use homemade pesto for a more vibrant flavor or a quality store-bought version for convenience.
- Keep stirring occasionally while simmering to prevent the pasta from sticking to the pot.
