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