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Spaghetti with Homemade Pesto Sauce

VegCookBook by Praveena
Family friendly one pot quick dinner recipe using freshly homemade pesto sauce. Gave step wise pics & tips for both Stove top & Instant Pot Electric Pressure Cooker Method.
Prep Time 10 mins
Course Dinner, Main Course
Cuisine Italian
Servings 4 people


  • Sauce Pan / Vessel (for stove-top method)
  • Colander
  • Instant Pot or Electric Pressure Cooker (for IP method)


  • 500 gms Whole Wheat Spaghetti (1 pound approx.)
  • as required Water (quantity mentioned in the process steps)
  • ¾ cup Pesto sauce (homemade / store bought)
  • 2 teaspoons Salt (or as per taste)
  • 1 cup Sweet Corn (frozen / fresh)
  • 3 count Crushed Garlic pods / Garlic Powder (1 teaspoon powder) (optional)
  • 1 tablespoon Crushed Black Pepper
  • 4 tablespoons Olive oil
  • 3 cups Cheese (as per taste)
  • cups Milk
  • 1 tablespoon Dry Red Chilli flakes (or as per taste)



  • The only prep work needed for this recipe, is to get the pesto sauce ready well before you start to make the spaghetti.
    I have 2 pesto recipes in my blog, check thse links above:
    Kale Pesto Sauce recipe link⇒  Kale & Walnut Pesto Sauce (Dairy Free)
    Basil Pesto Sauce recipe link⇒  Basil Pesto Peas Spaghetti

STOVE TOP METHOD (15 to 20 mins):

  • In a wide bottomed pan, pour 6 cups of water (to boil the spaghetti), put it on stove top under high flame.
    When water starts bubbling, add a teaspoon of salt and 2 tablespoons of oil.
    Put all of spaghetti into the pan (no lid).
    It might take 8-10 mins (approximately) for the spaghetti to get cooked.
    Later, switch off, transfer the whole pan's content into a colander. But save the water.
  • Return the pan back to the stove. Add the milk, cheese, sweet corn.
    While the cheese melts and the pesto.
    Give everything a quick mix and leave it for 2-3 mins.
    Now, add salt and transfer all of the spaghetti using the tongs into the pan.
  • Now, add all these>>> salt, remaining 2 tablespoons of oil, crushed black pepper, dry red chilli flakes, all of the spaghetti using the tongs into the pan.
    Gently turn and roll the spaghetti with the creamy mixture such that every single string has caught up the creamy texture. 

INSTANT POT METHOD (8 to 10 mins):

  • Into the IP vessel, add 1 tablespoon of oil, spread it throughout the bottom.
    Now, gently place the spaghetti (each stick halved or quartered). Pour water (3 cups) .
    Close the lid, close the valve, set the mode to PRESSURE COOK, pressure level to high pressure, for 4 mins.
    When the time reaches 0, releade the pressure manually by opening the valve.
  • Open the IP lid, fluff up the cooked spaghetti using tongs.
    Add all these to the vessel>>>> milk, cheese, pesto sauce, dry red chilli flakes, salt, crushed black pepper, remaining oil, sweet corn.
  • Now, switch ON the gadget, set the mode to SAUTE, for 4 mins. Do not put the lid.
    When it starts the heat, gently mix up everything using tongs or 2 ladles one on each hand.
  • See that the cheese is melted and every single spaghetti string is coated with the sauce, switch OFF the gadget.
    Transfer the content to the serving bowl. Done!


Please see the MAIN POST for step wise PICS & TIPS!
Keyword family friendly one pot meal recipes, pressure cooker recipe for spaghetti, spaghetti in instant pot recipe, spaghetti with homemade pesto sauce recipe