Let Me Tell You About This Creamy Pesto Pasta
Okay, so you know those nights when you just can’t be bothered with a complicated meal, but you still refuse to settle for a sad sandwich? That’s literally when I started making this Creamy Pesto Sauce Pasta. I remember the first time I tried it—I’d run out of parmesan (classic me), so I tossed in some cheddar I found hiding in the back of the fridge. Not gonna lie, it was weird, but not altogether terrible, and it’s been my quick-dinner secret weapon ever since.
And can we talk about how pesto just makes the kitchen smell like you’ve been slaving away for hours, even when it’s a total cheat meal? My dog even comes running. She’s got good taste.
Why This Recipe Is on Repeat at My House
I make this when I’ve forgotten to plan dinner (which is admittedly most Wednesdays). My family goes crazy for this because it’s so creamy and herby—my husband tries to sneak forkfuls straight from the pan. (Don’t get me started on how often that happens.)
There’s just something about the combo of basil and cream that feels fancy, even if you’re in your pajamas at 7pm. Plus, if you mess up and the sauce splits a little? Stir it hard and pretend it’s rustic. No one’s judging here.
What You’ll Need (and What You Can Swap)
- Pasta: About 350g (or 12oz) of your favorite. I usually grab penne or rigatoni—spaghetti works but I find it’s a bit fiddly with the sauce. Honestly, I’ve used broken lasagna sheets in a pinch. Don’t overthink it.
- Pesto: 1/2 cup (homemade is nice, but jarred is fine—my grandmother always insisted on Sacla, but supermarket stuff does the trick if you’re not feeling gourmet.)
- Heavy cream: 3/4 cup. Or use single cream, or even half-and-half if you want it a bit lighter. I tried evaporated milk once—wouldn’t recommend, but hey, live and learn.
- Parmesan cheese: A good handful, grated. Or Grana Padano, or honestly any cheese that isn’t rubbery.
- Garlic: 2 cloves, minced. If you’re a garlic person, go wild. If not, skip it.
- Olive oil: 1-2 tablespoons. Whatever you’ve got—even the questionable bottle you found at the back of the cupboard.
- Salt & black pepper: To taste. Sometimes I throw in chili flakes if I want a kick.
So, How Do You Make It?
- Get your water boiling. Big pot, good pinch of salt, pasta in. I usually set a timer but also just taste a piece near the end. If it sticks to the wall, it’s probably done (or your walls just need cleaning).
- Meanwhile, sauce time! Grab a large saucepan, pour in the olive oil, and gently warm it over medium-low heat. Chuck in the garlic—don’t let it burn! Just a minute until it smells amazing.
- Add the cream. Pour it in and let it heat up until it’s just starting to bubble at the edges. This is where I usually sneak a taste, just to check if the cream is, you know, still creamy.
- Stir in the pesto. Mix it all together, let it get friendly with the cream. If it looks a bit odd or separated, don’t panic; it’ll come together when you add the cheese.
- Cheese time. Sprinkle in the parmesan and stir—watch it melt and turn the sauce glossy. Add salt and pepper. Now is when I’ll dip a spoon in (again), just to see if it needs more cheese. It always does.
- Combine with pasta. Drain your pasta (save a splash of that pasta water—just trust me). Toss the pasta straight into the sauce, give it a good mix. Add a bit of the pasta water if it looks too thick. Sometimes I get excited and forget this part, but it really does make it silkier.
- Serve it up! Top with more cheese, chili flakes if you fancy, maybe a few basil leaves if you feel like showing off.
Notes from My Kitchen (and My Many Mistakes)
- If the sauce looks a bit split, whisk in a splash of pasta water or even a dab of butter. It’s not the end of the world.
- Definitely taste before you serve. One time I forgot, and it was so salty I think we all drank a litre of water.
- If you want it extra creamy, add a bit more cream, but don’t drown it—that’s just soup.
Things I’ve Tried (Some Worked, Some…Not So Much)
- Once swapped out the cream for Greek yogurt—interesting, tangy, not bad with lemon zest on top.
- Tried sun-dried tomato pesto instead of basil: tasted like summer (but made the sauce oddly pink—kids thought it was hilarious).
- Once added frozen peas for color—actually, I do this a lot now.
- Attempted to use almond milk… the less said about that, the better.
What If You Don’t Have All the Tools?
Big pot for pasta, saucepan for sauce, and a wooden spoon. That’s basically it. I do have a microplane for cheese (best investment, if you ask me), but a box grater works fine. No colander? I’ve used a slotted spoon or even just tipped the pot carefully—just don’t pour everything in your sink (yep, done that).
How to Store It (If There’s Any Left)
Pop leftovers in a container, straight into the fridge. It’ll keep for a couple days, though honestly, in my house it never survives past breakfast the next day (cold pesto pasta is a guilty pleasure of mine—don’t knock it till you’ve tried!). If it’s a bit dry, I just stir in a splash of water and microwave.
What to Serve With Creamy Pesto Pasta?
We usually have it with a simple green salad—sometimes just lettuce and a splash of olive oil, because who has time? My sister insists on garlic bread; my kids want chips (crisps, for my UK pals). For a special night, I’ll open a bottle of white wine—no shame in boxed, honestly.
Lessons I’ve Learned the Hard Way
- Don’t rush the sauce! One time I blasted the heat and ended up with scrambled eggs instead of creamy loveliness.
- Save that pasta water. I once tipped it all away and had to use regular water—just not the same.
- Don’t skimp on the cheese. I did once, in the name of health. No one was happy.
FAQ (Because People Really Do Ask Me These!)
- Can I freeze this? Eh, you can, but the sauce might split. If you do, reheat gently and stir in a dash of fresh cream.
- What if I don’t like basil? Try rocket pesto (arugula)—it’s peppery and actually really good. Or just add a squeeze of lemon to cut the richness.
- Can I make it vegan? Yep! Use a plant-based cream and vegan pesto (some pestos have cheese, so check the label). Vegan cheese is, let’s say, hit and miss—but some brands are pretty good now.
- Why does my sauce look weird? Happens all the time—just add more pasta water and stir like your life depends on it.
And if you’re curious about pesto science (real thing, I swear), check out Serious Eats’ deep dive on pesto. Or if you fancy making your own pasta (I only do this when I’m feeling extra), Bon Appetit’s guide is pretty solid.
One last thing—sometimes, after dinner, we just sit around picking at the leftovers straight from the pot, putting the world to rights. Not exactly glamorous, but honestly, that’s my idea of a good meal.
Ingredients
- 12 oz (340 g) pasta (such as fettuccine or penne)
- 1 cup heavy cream
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
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1Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
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2In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
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3Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
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4Stir in the basil pesto and grated Parmesan cheese. Mix until the sauce is smooth and well combined.
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5Add the cooked pasta to the skillet and toss to coat evenly with the creamy pesto sauce. Season with salt and black pepper to taste.
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6Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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