The first time I made creamy pesto pasta, I burned the cream, curdled the cheese, and ended up with something that looked disturbingly like green scrambled eggs. I served it anyway. My husband ate two bowls. That is how forgiving and delicious this combination truly is.
Creamy pesto pasta sits at one of the greatest intersections in Italian-American cooking. You get the bright, herby punch of basil pesto on one side, and the luxurious velvety hug of cream sauce on the other. Together, they create something neither could manage alone.
Over eight years, I have tested more than 60 variations of this dish. I have served it to picky toddlers, skeptical in-laws, and a food editor who told me it was the best pasta she had eaten outside of Italy. All 22 recipes below come with complete ingredient lists and tested instructions. Let us get into it.
1. Classic Creamy Basil Pesto Pasta
This is where every creamy pesto pasta journey should begin. Fresh basil pesto meets a simple cream sauce, and the result is pure magic. You need good pasta, real Parmesan, and about 25 minutes. The secret most recipes skip: pull your pasta out one minute early and finish cooking it directly in the sauce.
Serves: 4 Time: 25 minutes
Ingredients
- 400g (14 oz) linguine or fettuccine
- 1/2 cup basil pesto
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/2 cup reserved pasta water
- Salt and black pepper to taste
- Fresh basil leaves to garnish
Instructions
- Cook pasta in heavily salted boiling water until 1 minute shy of al dente. Reserve 1/2 cup pasta water before draining.
- Melt butter in a large skillet over medium heat. Add garlic and cook 60 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened.
- Reduce heat to low. Stir in pesto and Parmesan until smooth.
- Add drained pasta to the sauce. Toss vigorously, adding pasta water a splash at a time until sauce coats every strand.
- Season with salt and pepper. Serve immediately with extra Parmesan and fresh basil.
2. Creamy Sun-Dried Tomato Pesto Pasta
Sun-dried tomato pesto changes the entire personality of a creamy pasta dish. Where basil pesto is bright and fresh, sun-dried tomato pesto is deep, sweet, and almost smoky. I discovered this version by accident when I ran out of basil pesto halfway through making dinner. The result was better than either version alone.
Serves: 4 Time: 28 minutes
Ingredients
- 400g (14 oz) penne or rigatoni
- 1/2 cup sun-dried tomato pesto
- 3/4 cup heavy cream
- 1/4 cup sun-dried tomatoes, roughly chopped
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan
- 1 tsp chili flakes (optional)
- 2 tbsp olive oil
- Fresh parsley to garnish
Instructions
- Cook pasta in salted water until 1 minute shy of al dente. Reserve 1/3 cup pasta water.
- Heat olive oil in a large pan. Saute garlic 60 seconds. Add chopped sun-dried tomatoes and cook 2 minutes.
- Stir in sun-dried tomato pesto and cook 1 minute to intensify flavors.
- Add heavy cream and simmer 3-4 minutes until slightly thickened.
- Add drained pasta and toss, using pasta water to loosen as needed.
- Stir in Parmesan. Add chili flakes if using. Garnish with parsley and serve.
3. Chicken and Creamy Pesto Pasta
Adding chicken transforms creamy pesto pasta from a side dish into a true main event. The trick is seasoning the chicken aggressively and getting a good golden sear before you build the sauce. Pale, steamed-looking chicken in a cream sauce is one of the saddest things in cooking. Use a cast iron skillet if you have one.
Serves: 4 Time: 35 minutes
Ingredients
- 400g (14 oz) penne or rigatoni
- 2 large chicken breasts, sliced into strips
- 1/2 cup basil pesto
- 1 cup heavy cream
- 1/2 cup Parmesan, grated
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt, pepper, and paprika to taste
- 2 tbsp olive oil
- Fresh basil to serve
Instructions
- Season chicken strips with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden. Remove and rest.
- In the same pan, reduce heat to medium. Add garlic and cook 60 seconds.
- Add cream and simmer 3 minutes. Stir in pesto and Parmesan until smooth.
- Cook pasta until 1 minute shy of al dente. Add to the sauce with a splash of pasta water.
- Slice rested chicken and add to the pasta. Toss gently. Serve with fresh basil.
4. Creamy Pesto Pasta with Shrimp
Shrimp and pesto cream sauce feel like they were designed for each other. The sweet brininess of the shrimp cuts through the richness of the cream perfectly. This dish looks and tastes genuinely impressive but comes together in under 30 minutes. One firm rule: do not overcook the shrimp. Pink and slightly curled is exactly where you want them.
Serves: 4 Time: 30 minutes
Ingredients
- 350g (12 oz) linguine
- 400g (14 oz) large shrimp, peeled and deveined
- 1/2 cup basil pesto
- 3/4 cup heavy cream
- 3 cloves garlic, minced
- Zest and juice of 1/2 lemon
- 1/4 cup Parmesan
- 2 tbsp butter
- Salt, pepper, and chili flakes to taste
- Fresh parsley to garnish
Instructions
- Cook linguine in salted water until 1 minute shy of al dente. Reserve 1/3 cup pasta water.
- Melt butter in a large skillet over medium-high heat. Season shrimp with salt and pepper.
- Cook shrimp 1-2 minutes per side until just pink. Remove and set aside.
- Reduce heat. Add garlic to the same pan and cook 60 seconds.
- Add cream, lemon zest, and lemon juice. Simmer 3 minutes until slightly reduced.
- Stir in pesto and Parmesan. Add pasta with pasta water as needed. Return shrimp to the pan, toss gently, and finish with chili flakes and parsley.
5. Creamy Pesto Tortellini
Cheese tortellini in a creamy pesto sauce sounds fancy but requires about zero skill. The filling is already inside the pasta. You are essentially just making a sauce. This is my go-to dinner when I am tired and the fridge looks bleak.
Serves: 4 Time: 20 minutes
Ingredients
- 500g (18 oz) fresh cheese tortellini
- 1/3 cup basil pesto
- 3/4 cup heavy cream
- 1/4 cup Parmesan, grated
- 2 cloves garlic, minced
- 1 cup baby spinach
- 1 tbsp butter
- Salt and pepper to taste
- Toasted pine nuts to garnish
Instructions
- Cook tortellini according to package directions. Drain, reserving 1/4 cup pasta water.
- Melt butter in a skillet over medium heat. Add garlic and cook 60 seconds.
- Pour in cream and bring to a simmer. Cook 2-3 minutes until slightly thickened.
- Stir in pesto and Parmesan. Add baby spinach and stir until wilted.
- Add cooked tortellini and toss gently. Use pasta water to loosen sauce if needed.
- Season well. Garnish with toasted pine nuts and serve immediately.
6. Creamy Pesto Pasta Bake
Baked creamy pesto pasta is the dish you bring to potlucks and suddenly become the most popular person in the room. It is rich, bubbling, cheesy, and completely over the top in the best possible way. It also reheats beautifully, which means leftovers are something to actually look forward to.
Serves: 6-8 Time: 50 minutes
Ingredients
- 450g (16 oz) ziti or penne
- 1/2 cup basil pesto
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella, shredded (divided)
- 1/2 cup Parmesan, grated
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil to finish
Instructions
- Preheat oven to 190C (375F). Cook pasta until 2 minutes shy of al dente. Drain.
- Mix together pesto, cream, ricotta, half the mozzarella, and Parmesan. Season well.
- Saute garlic in olive oil 60 seconds. Add to the cheese mixture.
- Combine pasta with the sauce mixture. Pour into a greased 9×13 inch baking dish.
- Top with remaining mozzarella and a drizzle of olive oil.
- Bake uncovered 25-30 minutes until bubbly and golden. Rest 5 minutes before serving. Garnish with fresh basil.
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7. Creamy Pesto Gnocchi
Store-bought gnocchi in a creamy pesto sauce cooks faster than ordering delivery. Pan-frying the gnocchi before adding the sauce adds a golden crisp exterior that takes the whole dish to another level. The pillowy potato dumplings soak up the sauce in a way that dried pasta simply cannot match.
Serves: 3-4 Time: 22 minutes
Ingredients
- 500g (18 oz) store-bought potato gnocchi
- 1/3 cup basil pesto
- 1/2 cup heavy cream
- 1/4 cup Parmesan, grated
- 1 cup cherry tomatoes, halved
- 2 tbsp butter
- 2 cloves garlic, minced
- Fresh basil and black pepper to serve
Instructions
- Melt butter in a large skillet over medium-high heat.
- Add gnocchi in a single layer. Cook without stirring 2-3 minutes until golden on one side. Flip and cook another 2 minutes. Remove and set aside.
- Reduce heat to medium. Add garlic and cherry tomatoes. Cook 3-4 minutes until tomatoes soften.
- Add cream and simmer 2 minutes. Stir in pesto and Parmesan.
- Return golden gnocchi to the pan. Toss gently to coat.
- Season with black pepper. Serve immediately with fresh basil.
8. Creamy Pesto Pasta with Roasted Vegetables
Roasting vegetables before adding them to creamy pesto pasta transforms them completely. The edges caramelize, the sugars concentrate, and they become something far more interesting than their raw or steamed versions. I particularly love zucchini, red bell pepper, and cherry tomatoes together here.
Serves: 4 Time: 40 minutes
Ingredients
- 400g (14 oz) farfalle or rotini
- 1/3 cup basil pesto
- 3/4 cup heavy cream
- 2 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes
- 3 cloves garlic (2 minced, 1 whole for roasting)
- 3 tbsp olive oil (divided)
- 1/4 cup Parmesan
- Salt, pepper, and Italian herbs to taste
Instructions
- Preheat oven to 220C (425F). Toss vegetables and whole garlic with 2 tbsp olive oil, salt, pepper, and Italian herbs. Spread on a baking sheet.
- Roast 20-25 minutes until caramelized at the edges, flipping once.
- Cook pasta until 1 minute shy of al dente. Reserve 1/3 cup pasta water.
- Heat remaining olive oil. Saute minced garlic 60 seconds. Add cream and simmer 3 minutes.
- Stir in pesto and Parmesan. Add pasta with a splash of pasta water.
- Fold in roasted vegetables. Squeeze roasted garlic from skin into the sauce. Adjust seasoning and serve.
9. Creamy Pesto Pasta Salad
Cold creamy pesto pasta salad is the sleeper hit of this entire list. Perfect for summer gatherings, meal prep, and picnics. The cream element here is cream cheese rather than heavy cream, which keeps the dressing stable without becoming oily or separating.
Serves: 6-8 Time: 45 minutes (including chilling)
Ingredients
- 400g (14 oz) rotini or fusilli
- 1/3 cup basil pesto
- 120g (4 oz) cream cheese, softened
- 1/4 cup Greek yogurt
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup fresh mozzarella, cubed
- 1/4 red onion, finely diced
- Salt, pepper, and lemon juice to taste
- Fresh basil to garnish
Instructions
- Cook pasta until al dente. Drain, rinse with cold water, and cool completely.
- Beat together cream cheese and Greek yogurt until smooth. Stir in pesto until combined.
- Add a squeeze of lemon juice. Season with salt and pepper.
- Combine cooled pasta with cream cheese pesto dressing. Toss to coat evenly.
- Fold in cherry tomatoes, olives, mozzarella, and red onion.
- Chill at least 30 minutes before serving. Adjust seasoning and garnish with basil.
10. Creamy Pesto Pasta with Salmon
Salmon and pesto cream sauce is one of the most elegant weeknight combinations that exists. The richness of the salmon fat plays beautifully against the herby creamy sauce. This is the dish I make when I want to feel like I am eating at a nice restaurant without actually leaving my house.
Serves: 4 Time: 30 minutes
Ingredients
- 350g (12 oz) linguine or tagliatelle
- 2 salmon fillets (about 300g total)
- 1/3 cup basil pesto
- 3/4 cup heavy cream
- 1 shallot, finely minced
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp butter
- 1/4 cup Parmesan
- Capers and fresh dill to garnish
Instructions
- Season salmon with salt, pepper, and lemon zest. Sear skin-side down in butter 4 minutes over medium-high heat. Flip and cook 2 more minutes. Remove and flake into chunks.
- Cook pasta until 1 minute shy of al dente. Reserve 1/4 cup pasta water.
- In the same pan, saute shallot and garlic 2 minutes over medium heat.
- Add cream and remaining lemon zest. Simmer 3 minutes until slightly thickened.
- Stir in pesto and Parmesan. Season well.
- Add drained pasta and toss. Gently fold in salmon chunks. Garnish with capers and fresh dill.
11. Creamy Pesto Pasta with Bacon
Bacon and pesto cream sauce should not work as well as it does. One is smoky and salty, the other is fresh and green. And yet together they are completely irresistible. The rendered bacon fat becomes the foundation of the sauce, and every bite carries that smoky undertone through the richness.
Serves: 4 Time: 28 minutes
Ingredients
- 400g (14 oz) spaghetti or linguine
- 150g (5 oz) bacon or pancetta, diced
- 1/3 cup basil pesto
- 3/4 cup heavy cream
- 3 cloves garlic, minced
- 1/4 cup Parmesan
- 1 cup cherry tomatoes, halved
- Black pepper and fresh basil to serve
Instructions
- Cook bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels, leaving 1 tbsp fat in the pan.
- Add garlic to the bacon fat and cook 60 seconds. Add cherry tomatoes and cook 3 minutes.
- Pour in cream and simmer 3-4 minutes.
- Stir in pesto and Parmesan. Season with black pepper (bacon handles the salt).
- Cook pasta until 1 minute shy of al dente. Add to sauce with pasta water as needed.
- Toss to coat. Top with crispy bacon. Finish with black pepper and fresh basil.
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12. One-Pot Creamy Pesto Pasta
The one-pot version changed how I cook on weeknights completely. Everything goes into a single pot: pasta, liquid, and aromatics. The pasta releases starch as it cooks, naturally creating a silky thick sauce with no separate cream required. Fewer dishes, same great result.
Serves: 4 Time: 25 minutes
Ingredients
- 350g (12 oz) penne or fusilli
- 3 cups vegetable or chicken broth
- 1 cup whole milk
- 1/3 cup basil pesto
- 3 cloves garlic, minced
- 1/4 cup Parmesan, grated
- 2 tbsp cream cheese
- 1 cup baby spinach
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Combine dry pasta, broth, milk, garlic, and olive oil in a large pot. Season with salt and pepper.
- Bring to a boil over high heat. Reduce to a vigorous simmer and cook, stirring frequently, 12-15 minutes until pasta is cooked and liquid has reduced to a saucy consistency.
- Remove from heat. Stir in pesto, Parmesan, and cream cheese until smooth.
- Fold in baby spinach and let residual heat wilt it.
- Rest 2 minutes to let sauce thicken. Adjust seasoning and serve.
13. Creamy Pesto Pasta with Spinach and Artichokes
Spinach, artichoke, and pesto cream sauce is essentially spinach artichoke dip transformed into a main course. It is unabashedly rich, deeply savory, and utterly satisfying. I serve this one when I need to feed a crowd and want everyone to leave genuinely happy.
Serves: 4 Time: 30 minutes
Ingredients
- 400g (14 oz) rigatoni or penne
- 1/3 cup basil pesto
- 3/4 cup heavy cream
- 120g (4 oz) cream cheese, cubed
- 1 can (400g) artichoke hearts, drained and quartered
- 2 cups fresh baby spinach
- 3 cloves garlic, minced
- 1/2 cup Parmesan, grated
- 1 tbsp butter
- Salt, pepper, and chili flakes to taste
Instructions
- Cook pasta until 1 minute shy of al dente. Reserve 1/2 cup pasta water.
- Melt butter in a large skillet over medium heat. Saute garlic 60 seconds.
- Add artichoke hearts and cook 3 minutes until edges start to brown.
- Pour in cream. Add cream cheese and stir until melted and smooth.
- Stir in pesto and Parmesan. Add spinach and stir until wilted.
- Add drained pasta and toss, using pasta water as needed. Season with salt, pepper, and chili flakes.
14. Vegan Creamy Pesto Pasta
The vegan version taught me that dairy is not always the answer. Cashew cream creates a luxurious rich sauce that coats pasta every bit as beautifully as heavy cream. It is also faster than a standard cream sauce because there is no long simmering involved.
Serves: 4 Time: 30 minutes (plus soaking)
Ingredients
- 400g (14 oz) spaghetti (check label for egg-free)
- 1/2 cup raw cashews, soaked 4 hours and drained
- 1 cup water (for cashew cream)
- 1/3 cup vegan basil pesto (no Parmesan)
- 3 cloves garlic, minced
- 2 tbsp nutritional yeast
- Juice of 1/2 lemon
- 2 tbsp olive oil
- Salt, pepper, and fresh basil to serve
- Cherry tomatoes for serving
Instructions
- Blend soaked cashews with 1 cup water until completely smooth. Set aside as your cashew cream.
- Cook pasta until al dente. Reserve 1/3 cup pasta water.
- Heat olive oil in a skillet over medium heat. Saute garlic 60 seconds.
- Add cashew cream and bring to a gentle simmer. Cook 3 minutes, stirring.
- Stir in vegan pesto, nutritional yeast, and lemon juice. Season generously.
- Add drained pasta and toss, using pasta water to reach desired consistency. Serve with cherry tomatoes and fresh basil.
15. Creamy Pesto Pasta with Mushrooms
Mushrooms and pesto cream sauce is one of those combinations that feels earthier and more substantial than the sum of its parts. The mushrooms bring umami depth that lifts the pesto from merely delicious to genuinely complex. Use a mix of cremini and shiitake for the best flavor.
Serves: 4 Time: 30 minutes
Ingredients
- 400g (14 oz) tagliatelle or pappardelle
- 300g (10 oz) mixed mushrooms, sliced
- 1/3 cup basil pesto
- 3/4 cup heavy cream
- 3 cloves garlic, minced
- 1 shallot, finely diced
- 1/4 cup Parmesan
- 2 tbsp butter
- 1 tsp fresh thyme leaves
- Truffle oil to finish (optional)
Instructions
- Melt butter in a large skillet over medium-high heat. Add mushrooms in a single layer. Cook without stirring 3-4 minutes until deeply golden. Stir and cook 2 more minutes. Remove and set aside.
- Reduce heat. Add shallot and garlic to the same pan. Cook 2 minutes.
- Add cream and thyme. Simmer 3-4 minutes.
- Stir in pesto and Parmesan. Return mushrooms to the pan.
- Cook pasta until 1 minute shy of al dente. Add to sauce with pasta water as needed.
- Season well. Drizzle with truffle oil if using. Serve immediately.
16. Creamy Pesto Pasta with Burrata
This is the version you serve when you want people to be genuinely speechless. Creamy pesto pasta topped with a torn ball of burrata, a drizzle of good olive oil, and fresh basil leaves is so beautiful and delicious it almost feels like cheating. It takes about 20 minutes. No one needs to know.
Serves: 4 Time: 22 minutes
Ingredients
- 350g (12 oz) spaghetti or linguine
- 1/3 cup basil pesto
- 1/2 cup heavy cream
- 2 balls fresh burrata (250g total)
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp good quality olive oil
- 1/4 cup Parmesan
- Flaky sea salt, cracked black pepper, and fresh basil
Instructions
- Cook pasta until 1 minute shy of al dente. Reserve 1/4 cup pasta water.
- Warm olive oil over medium heat. Add garlic and cook 60 seconds.
- Add cherry tomatoes and cook 3 minutes until they begin to burst.
- Add cream and simmer 2-3 minutes. Stir in pesto and Parmesan.
- Add drained pasta and toss to coat, using pasta water as needed.
- Plate the pasta. Tear burrata over each portion. Drizzle with olive oil. Finish with flaky salt, cracked pepper, and fresh basil.
17. Creamy Pesto Orzo with Peas and Lemon
Orzo is underrated in the creamy pesto world. Its small size and quick cooking time make it ideal for fast weeknight dinners. The peas and lemon keep things feeling fresh and spring-like even in the depths of winter.
Serves: 4 Time: 22 minutes
Ingredients
- 350g (12 oz) orzo
- 1 1/2 cups frozen peas
- 1/3 cup basil pesto
- 3/4 cup heavy cream
- Zest and juice of 1 lemon
- 3 cloves garlic, minced
- 1/2 cup Parmesan, grated
- 2 tbsp butter
- Fresh mint and basil to serve
- Salt and pepper
Instructions
- Cook orzo in salted water until just al dente. In the last 2 minutes of cooking, add frozen peas. Reserve 1/3 cup pasta water. Drain.
- Melt butter in a large skillet over medium heat. Add garlic and cook 60 seconds.
- Add cream and lemon zest. Simmer 2-3 minutes.
- Stir in pesto, Parmesan, and lemon juice. Season generously.
- Add cooked orzo and peas. Toss, using pasta water as needed.
- Serve topped with fresh mint and basil.
18. Creamy Pesto Pasta with Italian Sausage
Italian sausage in a creamy pesto sauce is the kind of weeknight dinner that makes everyone eat faster than they meant to. The fennel and spices in a good Italian sausage complement the herby pesto in a way that feels almost designed. Remove the casings and crumble the sausage for best results.
Serves: 4-6 Time: 40 minutes
Ingredients
- 400g (14 oz) penne or rigatoni
- 400g (14 oz) Italian sausage (sweet or hot), casings removed
- 1/3 cup basil pesto
- 1 cup heavy cream
- 1 can (400g) diced tomatoes
- 3 cloves garlic, minced
- 1 onion, finely diced
- 1/4 cup Parmesan
- 1 tbsp olive oil
- Salt, pepper, and chili flakes to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sausage and break into crumbles. Cook 5-7 minutes until well browned.
- Add onion and cook 3 minutes. Add garlic and cook 60 seconds.
- Add diced tomatoes and simmer 5 minutes until reduced.
- Pour in cream and simmer 3-4 minutes.
- Stir in pesto and Parmesan. Season with salt, pepper, and chili flakes.
- Cook pasta until 1 minute shy of al dente. Add to sauce with pasta water as needed. Toss and serve with extra Parmesan.
19. Creamy Avocado Pesto Pasta
Avocado pesto is not traditional, and I am not going to pretend otherwise. But blended with cream cheese and a handful of basil, avocado creates a sauce that is unbelievably rich and creamy with no heavy cream required. It is also faster than a standard cream sauce because there is no simmering involved.
Serves: 4 Time: 20 minutes
Ingredients
- 400g (14 oz) spaghetti or linguine
- 2 ripe avocados, pitted and scooped
- 1 cup fresh basil leaves
- 120g (4 oz) cream cheese, softened
- 3 cloves garlic
- Juice of 1 lemon
- 1/4 cup Parmesan (optional)
- 3 tbsp olive oil
- Salt and pepper to taste
- Cherry tomatoes and pine nuts to garnish
Instructions
- Cook pasta until al dente. Reserve 1/2 cup pasta water. Drain.
- Blend avocados, basil, cream cheese, garlic, lemon juice, olive oil, and Parmesan until completely smooth. Season generously.
- Toss hot pasta with avocado cream pesto, adding pasta water a little at a time until the sauce flows easily.
- Serve immediately topped with cherry tomatoes, pine nuts, and extra basil.
- Note: This sauce oxidizes over time so serve right away for best color.
20. Creamy Pesto Pasta Soup
Creamy pesto pasta soup takes everything great about this dish and turns it into something warming and deeply comforting. This is the bowl you want on a cold night when you need something more substantial than regular pasta but cozier than traditional soup.
Serves: 4-6 Time: 35 minutes
Ingredients
- 200g (7 oz) ditalini or small shell pasta
- 1 liter (4 cups) chicken or vegetable broth
- 1 cup heavy cream
- 1/3 cup basil pesto
- 1 can (400g) cannellini beans, drained
- 2 cups baby spinach
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup Parmesan
- Salt, pepper, and chili flakes to taste
Instructions
- Heat olive oil in a large pot over medium heat. Saute onion 4 minutes. Add garlic and cook 60 seconds.
- Add broth and bring to a boil. Add dry pasta and cook 2 minutes less than package directions.
- Reduce heat. Stir in cream, pesto, and white beans. Simmer 3-4 minutes.
- Add spinach and stir until wilted. Stir in Parmesan.
- Season with salt, pepper, and chili flakes. Serve with crusty bread and a drizzle of extra pesto.
21. Creamy Pesto Pasta with Goat Cheese
Goat cheese in a pesto cream sauce adds a tangy slightly funky edge that lifts the entire dish out of the expected. Where Parmesan adds sharpness and saltiness, goat cheese adds creaminess with a distinct personality. I serve this to guests who think they know what creamy pesto pasta tastes like. They are always surprised.
Serves: 4 Time: 25 minutes
Ingredients
- 400g (14 oz) campanelle or farfalle
- 150g (5 oz) soft goat cheese, crumbled
- 1/3 cup basil pesto
- 1/2 cup heavy cream
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Zest of 1 lemon
- Fresh herbs (thyme or basil) to serve
- Salt and cracked black pepper
Instructions
- Cook pasta until 1 minute shy of al dente. Reserve 1/3 cup pasta water.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook 60 seconds.
- Add cherry tomatoes and cook 3-4 minutes until softened and beginning to burst.
- Add cream and lemon zest. Simmer 2 minutes.
- Reduce heat to low. Stir in pesto and half the goat cheese until melted into the sauce.
- Add drained pasta and toss, using pasta water as needed. Serve topped with remaining crumbled goat cheese, fresh herbs, and cracked pepper.
22. Creamy Pesto Pasta with Mascarpone
Mascarpone is the most luxurious way to make creamy pesto pasta. Italian-style cream cheese with a fat content that makes heavy cream blush, mascarpone melts into pesto to create a sauce so silky and rich it almost feels indecent. This is the version I make on birthdays, anniversaries, and days when I have decided to stop being reasonable about food.
Serves: 4 Time: 25 minutes
Ingredients
- 400g (14 oz) tagliatelle or pappardelle
- 250g (9 oz) mascarpone
- 1/2 cup basil pesto
- 3 cloves garlic, minced
- 1/2 cup Parmesan, grated
- Zest of 1 lemon
- 2 tbsp butter
- 1/4 cup pasta water
- Fresh basil and toasted pine nuts to serve
- Flaky salt and cracked black pepper
Instructions
- Cook pasta until 1 minute shy of al dente. Reserve 1/2 cup pasta water. Drain.
- Melt butter in a large skillet over medium-low heat. Add garlic and cook 60 seconds gently.
- Add mascarpone to the pan. Stir over low heat until melted and smooth.
- Stir in pesto, Parmesan, and lemon zest. Season generously.
- Add drained pasta with 1/4 cup pasta water. Toss to combine, adding more water if needed.
- The sauce should be thick, glossy, and coating every strand. Top with toasted pine nuts, fresh basil, flaky salt, and black pepper.
Pro Tips for Perfect Creamy Pesto Pasta Every Time
- Never boil your cream. Simmer it gently. High heat causes cream to break and separate. Medium heat and patience are your best tools.
- Always save pasta water. The starch helps sauces emulsify and cling. Reserve it before you even think about draining.
- Add pesto off the heat when possible. Intense heat dulls the bright flavor of basil pesto. Stir it in at the end over low heat for the most vibrant result.
- Use freshly grated Parmesan. Pre-grated cheese in a green shaker will not melt properly into your sauce. Buy a wedge and grate it yourself.
- Salt your pasta water aggressively. It should taste like the sea. Under-seasoned pasta cannot be rescued by the best sauce in the world.
- Finish pasta in the sauce. Pull it out one minute early, add it to the sauce pan, and let everything come together. You will never go back to draining and dumping.
Frequently Asked Questions
Can I make creamy pesto pasta ahead of time?
You can prepare the components ahead, but cream-based pasta sauces thicken considerably as they sit. If making ahead, undercook the pasta by 2 minutes, store the pasta and sauce separately, and reheat together gently with a splash of water or cream.
What is the best pasta shape for creamy pesto sauce?
Long pastas like linguine, tagliatelle, and spaghetti work beautifully because the sauce wraps around every strand. Ridged short pastas like rigatoni and penne also excel because the ridges trap sauce inside and out.
Why does my cream sauce break and look greasy?
The most common causes are heat that is too high, adding cold cream to a very hot pan, or cooking too long after adding cheese. Keep your heat at medium or lower and stir cheese in off the heat for best results.
Can I use store-bought pesto?
Yes, and without apology. A good quality store-bought pesto works extremely well in all these recipes. Brands like Barilla, DeLallo, and Rao’s make excellent refrigerated options.
How do I store and reheat creamy pesto pasta?
Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water, broth, or cream, stirring frequently.
Can I freeze creamy pesto pasta?
Cream-based sauces do not freeze well. They tend to separate on thawing and become grainy. If you want to freeze something, freeze the pesto sauce without the cream element and add fresh cream when reheating.
Final Thoughts
Twenty-two recipes later, here is what I want you to walk away with: creamy pesto pasta is not one dish. It is a canvas. The base technique stays the same, and the variations are genuinely endless. You can go rich and indulgent with mascarpone and burrata, light and weeknight-friendly with the one-pot version, or entirely plant-based with cashew cream and vegan pesto.
The best version is always the one you actually make tonight with what you have on hand. Start with the Classic Creamy Basil Pesto Pasta if you are new to this. Work your way through the list from there.
Which of these 22 variations are you making first? Drop your answer in the comments below. These recipes have been tested and loved in my kitchen. I want to hear how they do in yours.
You may also like to read:https://caloriehive.com/lentil-soup/recipes/
