This creamy pesto pasta is a quick and satisfying weeknight meal that combines the fresh, aromatic flavors of basil pesto with a luscious cream sauce.
Packed with protein from the cream and fiber from the pasta, it provides a balanced, comforting dish that’s easy to prepare in just 15 minutes.
Rich in healthy fats and naturally low in saturated fat, it’s perfect for effortless, everyday cooking.
Creamy Pesto Pasta
Equipment
- Large pot (for cooking pasta)
- Large pan (for cream sauce)
- Wooden spoon or spatula (for stirring)
- Colander (for draining pasta)
- Measuring Cups and Spoons
Ingredients
- 400 g penne pasta or preferred type
- 2 tsp olive oil
- 2 garlic cloves crushed
- 1 cup thickened cream heavy cream
- ½ cup milk
- 4 tbsp basil pesto
- 1 tbsp fresh lemon juice
- ¼ tsp cooking salt
- Fresh basil leaves optional garnish
- Grated parmesan cheese optional garnish
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add 400 g of penne pasta or your preferred variety. Stir occasionally to prevent the pasta from sticking together. Cook according to the package instructions until al dente—firm to the bite but fully cooked. Once done, carefully drain the pasta using a colander, reserving about half a cup of the pasta water to adjust the sauce consistency later if needed.
- Heat the Olive Oil: While the pasta is cooking, place a large pan over medium heat. Pour in 2 teaspoons of olive oil and allow it to warm for about 30 seconds. Make sure the oil is hot but not smoking. This will help release the flavor of the garlic in the next step and ensure a fragrant base for your creamy sauce.
- Sauté the Garlic: Add 2 crushed garlic cloves to the hot oil. Stir continuously for 30 seconds to 1 minute, taking care not to let the garlic brown or burn, as burnt garlic can impart a bitter taste. The goal is to infuse the oil with a rich, aromatic flavor that will complement the creamy pesto sauce.
- Incorporate Cream and Milk: Reduce the heat slightly to medium-low and pour in 1 cup of thickened cream followed by ½ cup of milk. Stir gently to combine, ensuring the mixture becomes smooth and evenly blended. Allow the cream and milk to warm for 1–2 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
- Add Basil Pesto: Spoon in 4 tablespoons of basil pesto into the warm cream mixture. Stir continuously to evenly distribute the pesto, allowing it to melt fully into the cream and form a uniform, vibrant green sauce. The aroma of fresh basil will immediately fill your kitchen, signaling that your sauce is coming together beautifully.
- Season and Brighten: Add 1 tablespoon of fresh lemon juice and ¼ teaspoon of cooking salt to the sauce. The lemon juice adds a subtle brightness that balances the richness of the cream, while the salt enhances the natural flavors of the pasta and pesto. Taste the sauce and adjust seasoning if necessary, keeping in mind that parmesan cheese added later will also contribute some saltiness.
- Simmer to Thicken: Allow the sauce to come to a gentle simmer over medium-low heat. Stir occasionally as it thickens slightly, which usually takes 2–3 minutes. Be patient—this slow thickening ensures a silky, velvety texture that will coat the pasta evenly. If the sauce becomes too thick, stir in a splash of the reserved pasta water to loosen it to your desired consistency.
- Combine Pasta with Sauce: Add the drained pasta directly into the simmering pesto cream sauce. Using a wooden spoon or tongs, toss the pasta thoroughly, ensuring every piece is generously coated with the creamy pesto. If the sauce feels too thick, gradually add a small amount of the reserved pasta water while tossing to achieve a smooth, luscious consistency.
- Final Touches: Once the pasta is evenly coated and heated through, remove the pan from the heat. Transfer the pasta to serving bowls or a large platter. Optionally, garnish with fresh basil leaves and a generous sprinkling of grated parmesan cheese for added flavor, color, and presentation. These finishing touches enhance both the visual appeal and the taste of the dish.
- Serve and Enjoy: Serve the creamy pesto pasta immediately while hot, allowing the rich, aromatic sauce to shine. This dish pairs beautifully with a side salad, garlic bread, or a light vegetable dish. Enjoy the perfect combination of creamy texture, herbaceous basil flavor, and satisfying comfort that makes it an ideal weeknight dinner or meal prep option.
Notes
- Use your favorite pasta: While penne works perfectly for this creamy pesto, feel free to swap it with fusilli, farfalle, or even fresh pasta for a softer texture and quicker cooking time.
- Reserve pasta water: Keep some of the cooking water when draining the pasta. It’s perfect for thinning the sauce if it thickens too much, ensuring a silky, smooth consistency.
- Adjust creaminess: For a lighter version, reduce the cream and increase the milk slightly. This keeps the sauce creamy but lowers saturated fat content.
- Flavor balancing: The lemon juice brightens the rich cream sauce, but you can adjust to taste for a subtle tang or more vibrant zest.
- Garnish creatively: Fresh basil and grated parmesan add color, aroma, and flavor, but toasted pine nuts or a drizzle of extra virgin olive oil can elevate the dish further.
Chef’s Secrets: Mastering Pesto Cream Sauce
Achieving the perfect creamy pesto sauce comes down to balancing heat, timing, and freshness.
Heat your garlic gently to release its aroma without burning, and incorporate the cream and milk slowly for a smooth texture.
Let the pesto melt gradually into the cream to avoid clumps.
For extra silkiness, reserve pasta water to loosen the sauce if needed.
Use high-quality basil pesto and fresh lemon juice; these simple ingredients make a big difference in flavor and freshness.
Serving Suggestions: Creative Meal Pairing Ideas
This creamy pesto pasta shines as a main course but can be complemented with light sides to create a complete meal.
Pair it with a crisp green salad, roasted vegetables, or a simple tomato and cucumber salad for a refreshing contrast.
Garlic bread or a warm, crusty baguette is perfect for soaking up any remaining sauce.
For a more indulgent dinner, serve alongside grilled chicken, shrimp, or pan-seared tofu to add protein and variety.
Storage Tips: Keep Pasta Fresh Longer
Leftover creamy pesto pasta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, adding a splash of milk or pasta water to bring the sauce back to a creamy consistency.
Avoid microwaving on high, as it can separate the sauce.
This pasta also freezes well for up to a month; thaw in the fridge overnight before reheating gently.
Always garnish with fresh basil and parmesan after reheating for the best flavor.
Frequently Asked Questions
1. Can I use gluten-free pasta?
Absolutely! Gluten-free pasta works well with this recipe. Follow the package instructions for cooking times, and remember to reserve some pasta water, as gluten-free pasta can sometimes absorb liquids differently.
2. Is it possible to make this vegan?
Yes. Substitute the cream and milk with unsweetened plant-based alternatives like cashew cream or oat milk. Use a vegan pesto and skip the parmesan or replace it with a plant-based cheese for a fully vegan version.
3. Can I prepare this sauce in advance?
You can prepare the cream and pesto sauce up to a day in advance. Store it in the refrigerator in a covered container.
Reheat gently on the stove, adding a little milk or pasta water to restore its creamy texture before tossing with freshly cooked pasta.
4. How can I make the sauce extra rich and flavorful?
For a richer flavor, use full-fat cream and high-quality, freshly made pesto. Gently sautéing the garlic in olive oil before adding the cream enhances the depth of taste.
A small pinch of nutmeg or a few drops of truffle oil can add a gourmet touch.
5. What pasta types work best with this sauce?
Penne, fusilli, farfalle, and rigatoni hold creamy sauces well, as their shapes capture the sauce in every bite.
Fresh pasta or thin varieties like angel hair work too, but cook them slightly less to prevent over-softening when mixed with the sauce.
