Some days, the scent of sugar and vanilla from my bakery, Sweet Magnolia, clings to me long after I’ve hung up my apron. After a twelve-hour day of kneading dough and piping frosting, the last thing I want is a complicated dinner. That’s when I turn to my ultimate comfort dish: this incredibly simple and satisfying Creamy Pesto Pasta.
The recipe reminds me of my early twenties, juggling culinary school at night and a day job. I needed meals that were fast, flavorful, and felt like a warm hug in a bowl. This creamy pesto pasta was my go-to.
It’s a dish born from tired hands and a hungry heart, yet it tastes absolutely luxurious. The vibrant, herby pesto swirling into a rich, velvety cream sauce is pure magic. It’s the kind of meal that instantly makes a long day better. This easy creamy pesto pasta recipe has been a constant in my life, and I’m so excited to share my version with you.
Why You’ll Love This Creamy Pesto Pasta Recipe
This isn’t just another pasta dish; it’s a game-changer for busy weeknights. I find myself making this creamy pesto pasta at least once a week, and for very good reasons. Here’s why I know you’ll fall in love with it too:
- Incredibly Fast: You can have this entire meal on the table in about 20 minutes. Seriously! The sauce comes together in the time it takes for the pasta to boil. It’s the perfect solution for those “what’s for dinner?” moments.
- Rich and Luxurious Flavor: The combination of bright, nutty basil pesto and rich heavy cream creates a sauce that tastes like it came from a fancy Italian restaurant. This creamy pesto pasta feels indulgent without any complex effort.
- Minimal Ingredients: You only need a handful of simple, easy-to-find ingredients to create this masterpiece. It’s a pantry-friendly recipe that delivers big on flavor.
- Completely Customizable: This easy creamy pesto pasta serves as a perfect canvas. You can easily add proteins like grilled chicken or shrimp, or toss in your favorite veggies to make it your own.
Ingredients You’ll Need
The beauty of this creamy pesto pasta lies in its simplicity. Here are the essential components for creating that perfect, velvety sauce.
- Pasta: 1 lb (450g) of your favorite shape. I love using penne, fusilli, or rigatoni because the ridges and tubes catch all the delicious sauce.
- Basil Pesto: ¾ cup. You can use a high-quality store-bought pesto or make your own.
- Heavy Cream: 1 cup. This is the key to the ultra-creamy texture. It creates a rich, luscious sauce that coats every piece of pasta.
- Vegetable Broth: ¼ cup. This helps to thin the sauce to the perfect consistency without diluting the flavor.
- Garlic: 2 cloves, minced. A little fresh garlic adds a wonderful aromatic depth.
- Grated Parmesan Cheese: ½ cup, plus more for garnish. Use freshly grated Parmesan for the best melting and flavor.
- Olive Oil: 1 tablespoon. For sautéeing the garlic.
- Reserved Pasta Water: About ½ cup. This starchy water is liquid gold! It helps the sauce cling to the pasta beautifully.
- Salt and Black Pepper: To taste.
- Fresh Basil or Parsley: For garnish (optional).
Substitutions & Variations
One of the best things about this creamy pesto pasta is how adaptable it is. Feel free to play around with the ingredients to suit your taste or what you have on hand. Here are a few of my favorite variations:
- Add a Protein: Turn this into a heartier meal by adding cooked, diced chicken, sautéed shrimp, or even some savory plant-based sausage. A creamy pesto pasta with chicken is a family favorite around here.
- Make it Spicy: If you like a little heat, add ¼ to ½ teaspoon of red pepper flakes along with the garlic. This creates a wonderful, spicy creamy pesto pasta.
- Veggie Overload: Toss in some steamed broccoli, sautéed mushrooms, sun-dried tomatoes, or fresh spinach at the end. The spinach will wilt right into the warm sauce.
- Nut-Free Pesto: If you have a nut allergy, look for a nut-free pesto or make your own using sunflower seeds or pumpkin seeds instead of pine nuts.
- Dairy-Free/Vegan Option: For a vegan creamy pesto pasta, use a dairy-free pesto, substitute the heavy cream with full-fat coconut milk or a cashew cream, and use a vegan Parmesan cheese alternative. The result is just as delicious.
Step-by-Step Instructions
Follow these simple steps, and you’ll have a perfect bowl of creamy pesto pasta in no time. It truly is one of the easiest pasta dishes you’ll ever make.
- Cook the Pasta: First, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Importantly, just before draining, reserve about 1 cup of the starchy pasta water. Then, drain the pasta.
- Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and cook for about 30-60 seconds, until it’s fragrant. Be careful not to let it burn!
- Build the Cream Sauce: Next, pour in the vegetable broth to deglaze the pan, scraping up any bits from the bottom. Lower the heat and slowly whisk in the heavy cream. Let it gently simmer for 2-3 minutes to thicken slightly.
- Add Pesto and Cheese: Remove the skillet from the heat. This is a crucial step to prevent the pesto from turning dark and the cheese from clumping. Stir in the basil pesto and the grated Parmesan cheese until the sauce is smooth and well combined. This is the moment your beautiful creamy pesto pasta sauce comes to life.
- Combine Everything: Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is thoroughly coated in the creamy pesto sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Season and Serve: Finally, season with salt and freshly ground black pepper to taste. Serve your delicious creamy pesto pasta immediately, garnished with extra Parmesan cheese and fresh basil if you like.
Pro Tips for Success
Over the years, I’ve learned a few tricks that take this creamy pesto pasta from great to absolutely unforgettable.
- Don’t Skip the Pasta Water: I can’t stress this enough! The starchy water is an emulsifier. It helps the cream, pesto, and oil bind together into a silky, cohesive sauce that clings perfectly to every noodle. It’s the secret to the best creamy pesto pasta.
- Use Freshly Grated Parmesan: Pre-shredded cheeses often contain anti-caking agents that prevent them from melting smoothly. Grating your own block of Parmesan ensures a much creamier, non-grainy sauce.
- Remove from Heat: Always add the pesto and Parmesan cheese off the heat. High temperatures can cause the cheese to become stringy and can make the fresh basil in the pesto taste bitter and turn a less appealing color.
- Don’t Overcook the Pasta: Cook your pasta just until al dente (with a slight bite). It will continue to cook a little more when you toss it with the hot sauce. This prevents a mushy final dish. This tip is key for any pasta recipe, but especially for this creamy pesto pasta recipe.
Storage & Reheating Tips
While this creamy pesto pasta is definitely best enjoyed fresh, leftovers are still incredibly delicious. Here’s how to handle them properly.
- Storage: Allow any leftover pasta to cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. The sauce will thicken as it chills.
- Reheating: The best way to reheat this creamy pesto pasta is on the stovetop. Place the pasta in a skillet over low-medium heat. Add a splash of milk, cream, or vegetable broth to help loosen the sauce and restore its creaminess. Gently stir until it’s warmed through. I avoid the microwave, as it can make the sauce separate and become oily.
What to Serve With This Recipe
This creamy pesto pasta is a fantastic meal all on its own, but it also pairs beautifully with a variety of side dishes to round out the meal.
- Garlic Bread: A classic choice for a reason! Use it to sop up every last bit of that delicious creamy pesto sauce. My Garlic Herb Focaccia is a perfect companion.
- A Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh, acidic contrast to the rich and creamy pasta. Think mixed greens, cherry tomatoes, and cucumber.
- Roasted Vegetables: Roasted broccoli, asparagus, or cherry tomatoes add color, nutrients, and another layer of flavor that complements the creamy pesto pasta perfectly.
- Caprese Salad: For a true Italian-inspired feast, serve it alongside a simple Caprese salad of fresh mozzarella, tomatoes, and basil.
FAQs
Can I use a different type of cream?
While heavy cream provides the richest and most stable sauce, you can substitute it with half-and-half or whole milk. However, be aware that the sauce will be thinner and you’ll need to be more careful not to let it curdle by keeping the heat very low.
Can I make this creamy pesto pasta ahead of time?
You can prepare components in advance, but I recommend assembling the final dish just before serving for the best texture. You can make the pesto sauce ahead and store it in the fridge. When you’re ready to eat, just cook the pasta and gently reheat the sauce before tossing everything together. This ensures your creamy pesto pasta is as fresh as possible.
My pesto sauce is too thick. How can I fix it?
This is a very common and easy fix! The starchy reserved pasta water is your best friend here. Simply stir in a tablespoon of the warm pasta water at a time until the sauce for your creamy pesto pasta reaches the perfect consistency. It thins the sauce while helping it adhere to the pasta better.
Can I freeze leftover creamy pesto pasta?
I generally do not recommend freezing this dish. Cream-based sauces have a tendency to separate and become grainy when thawed and reheated. This creamy pesto pasta is so quick to make that it’s best enjoyed fresh or as refrigerated leftovers within a few days.
Nutrition Information (per serving)
Disclaimer: The following nutrition information is an estimate and can vary based on the specific ingredients and brands you use.
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Carbohydrates | 65g |
| Protein | 18g |
| Fat | 38g |
| Saturated Fat | 19g |
| Sodium | 550mg |
Creamy Pesto Pasta
- Total Time: 20 mins
- Yield: 4 servings
Description
An incredibly simple and satisfying Creamy Pesto Pasta. This dish, born from tired hands and a hungry heart, tastes absolutely luxurious with vibrant, herby pesto swirling into a rich, velvety cream sauce. It’s the kind of meal that instantly makes a long day better and can be on the table in about 20 minutes.
Ingredients
- Pasta: 1 lb (450g) of your favorite shape. I love using penne, fusilli, or rigatoni because the ridges and tubes catch all the delicious sauce.
- Basil Pesto: ¾ cup. You can use a high-quality store-bought pesto or make your own.
- Heavy Cream: 1 cup. This is the key to the ultra-creamy texture. It creates a rich, luscious sauce that coats every piece of pasta.
- Vegetable Broth: ¼ cup. This helps to thin the sauce to the perfect consistency without diluting the flavor.
- Garlic: 2 cloves, minced. A little fresh garlic adds a wonderful aromatic depth.
- Grated Parmesan Cheese: ½ cup, plus more for garnish. Use freshly grated Parmesan for the best melting and flavor.
- Olive Oil: 1 tablespoon. For sautéeing the garlic.
- Reserved Pasta Water: About ½ cup. This starchy water is liquid gold! It helps the sauce cling to the pasta beautifully.
- Salt and Black Pepper: To taste.
- Fresh Basil or Parsley: For garnish (optional).
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it
- Pour in the vegetable broth to deglaze the pan. Lower the heat, slowly whisk in the heavy cream, and let it simmer gently for 2-3 minutes to thicken slightly
- Remove the skillet from the heat. Stir in the basil pesto and the grated Parmesan cheese until the sauce is smooth and well combined
- Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is thoroughly coated
- If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency
- Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired
Notes
The reserved starchy pasta water is crucial as an emulsifier; it helps create a silky, cohesive sauce that clings to the pasta.
For the creamiest sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheese can contain anti-caking agents that prevent smooth melting.
Always add the pesto and Parmesan cheese off the heat to prevent the cheese from clumping and the pesto from turning bitter and dark.
Customize the dish by adding a protein like grilled chicken or sautéed shrimp, or toss in vegetables like spinach, sun-dried tomatoes, or steamed broccoli.
To make it spicy, add ¼ to ½ teaspoon of red pepper flakes with the garlic.
For a vegan version, use a dairy-free pesto, substitute heavy cream with full-fat coconut milk or cashew cream, and use a vegan Parmesan cheese alternative.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 95mg