The BEST Creamy Pesto Pasta Recipe (15 Minutes!)
This creamy pesto pasta recipe is a quick and delicious dinner the whole family will love. All you need are 7 simple ingredients and 15 minutes. The perfect recipe for busy weeknights!
Servings: 4 people
Calories: 726
Equipment
Ingredients
- 1 pound pasta
- 3 tablespoons salted butter
- 4 cloves of garlic grated or finely minced
- 2 cups heavy cream
- 1 cup milk
- 1/4 cup pesto
- 2/3 cup grated parmesan cheese
- kosher salt
Instructions
- Boil a large pot of water over high heat. Season the water generously with salt, and cook the pasta according to the manufacturers instructions.1 pound pasta, kosher salt
- Heat a large skillet over medium low heat. Add in the butter and garlic. Cook for 30-60 seconds until the garlic is fragrant.3 tablespoons salted butter, 4 cloves of garlic
- Pour in the heavy cream, milk and pesto. Stir and cook for 1 minute to warm through. Turn heat to low, then add in the parmesan cheese. Stir until it is melted.2 cups heavy cream, 1 cup milk, 1/4 cup pesto, 2/3 cup grated parmesan cheese
- Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce. Toss to combine. Add pasta water if the sauce needs to be thinned out.
- Serve warm, garnished with parmesan cheese.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Video
Notes
Expert Tips
- Pasta: I love my creamy pesto sauce smothered over fettuccine noodles, but use whatever pasta you have on hand and love. You can also use gluten-free pasta if needed.
- Adding Protein: For extra protein, add your favorite meat or seafood to this pasta. Creamy pesto sauce goes great over chicken breasts, shrimp, etc.
- Garnish: You can top your pasta with any of your favorite garnishes– additional salt or black pepper, grated parmesan cheese, or red pepper flakes for extra spice. Some people also like to top it with sliced cherry tomatoes– yum!
- Dairy-Free & Vegan: You can make this creamy pesto pasta & sauce recipe dairy-free if needed.
- Use ghee or plant-based/vegan butter in place of regular butter.
- Use dairy-free pesto (my recipe for homemade pesto is dairy-free!).
- Substitute the original flavor Nutpods in place of the cream and milk.
- Measure the same quantities for all substitutions.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or over the stovetop until warm. Add a little water or butter to the dish to break up the pasta and get that creamy texture back. To freeze, place leftovers in an airtight, freezer-safe container and store them in the freezer for up to 6 months. Thaw, reheat, and serve with your favorite garnishes.Nutrition
Calories: 726 | Total Carbs: 92.4g | Protein: 24g | Fat: 28.5g | Fiber: 4g | Net Carbs: 88g