Craving a quick, flavorful weeknight dinner? This creamy pesto pasta comes together in just 10 minutes with simple ingredients: basil pesto, cream, garlic and parmesan. It is a rich, restaurant quality sauce that coats any pasta shape beautifully and tastes far more impressive than the effort it takes.
The secret to the best creamy pesto pasta is melting the parmesan into the cream first, then stirring in the pesto off the heat. This keeps the sauce silky and prevents it from turning oily or grainy, which can happen when pesto is heated too much. Even though pesto already contains parmesan, I always add extra because it thickens the sauce and gives a big flavor boost.
You can use any pesto you like here, whether it is a good quality store bought one for speed or a homemade version for extra freshness. If you want to make it from scratch, my Homemade Basil Pesto and Arugula Pesto are both beautiful options and take this sauce to another level.
Want some other creamy sauces, try:
- Creamy Sausage Pasta Sauce
- Easy Creamy Lemon Pasta
- Creamy Nduja Pasta Sauce
- Caramelized Creamy Leek Pasta
Ingredients
Fresh garlic - Pesto already contains garlic, but adding a little more to the sauce boosts the flavor and gives the creamy base a deeper, richer taste.
Cream - Use heavy cream or whipping cream if you're in the U.S. In other countries, a single or light cream works really well too. The parmesan thickens the sauce as it melts, so you can always thin it with a splash of pasta cooking water if needed.
Parmesan cheese - Finely grated with a microplane or the star side of your box grater.
Basil pesto - Use any good quality pesto you love. Homemade basil pesto (or arugula pesto) makes the sauce extra fresh, but store-bought keeps this a fast weeknight recipe.
Black pepper - A must for balance. Add to taste.
Lemon Juice - A small squeeze brightens the sauce and cuts through the richness. Keep the heat low and whisk it in quickly to prevent curdling. You could also add it in right at the end if you ever have problems with cream splitting.
Substitutions and variations
Pesto - Use any fresh pesto you like, doesn't have to be basil. You could use a red pepper pesto, anything!
Additions - Some roasted or fresh cherry tomatoes would be delicious, I like to add fresh basil leaves to the top too. Pesto usually has pine nuts but you could add some extra toasted ones into the sauce. To add some greens you could mix through some chopped fresh spinach. A drizzle of extra virgin olive oil never goes astray.
Add some protein - Chicken pesto pasta is a classic so add some cooked chicken breast or thighs into the creamy sauce. Flaked salmon would be delicious (check out my Creamy Salmon Pasta next). Some golden brown pancetta or bacon mixed through would be a great addition too.
Type of pasta - There are no rules for a sauce like this so use absolutely any pasta shape you love or have on hand.
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Expert Tips
- Have your stove on a low heat after adding the cream - you NEVER want cream to boil or bubble aggressively.
- Add your cooked pasta straight into the sauce - with a little splash of pasta water too. It's great practice to get into letting your pasta bubble away in the sauce for a minute or two. I undercook my pasta by a minute for this reason, to make sure it is still al dente after being in the sauce.
- Reserve some pasta cooking water - I actually don't ever drain my pasta in a colander. I try and time the cooking so I can transfer the cooked pasta straight from the water into the sauce. A spider strainer is the best way (or tongs for long noodle shapes).
How to make this recipe
Full ingredient list, method and tutorial video are in the recipe card below. Get your pasta cooking in a large pot of well salted water. This is such an easy recipe, just a few simple steps.
STEP 1: Cook the garlic in olive oil in a large skillet for 1-2 minutes over a medium heat, careful not to burn.
STEP 2: Lower the heat and add the cream, bring to a very gentle simmer.
STEP 3: Add finely grated parmesan. Add one half at a time, letting it melt into the cream in between each addition.
STEP 4: Add the fresh basil pesto and whisk into the cream, I like to use a flat whisk for this.
STEP 5: Add the lemon juice, black pepper and mix well and gently simmer to thicken.
STEP 6: Add the cooked pasta straight into the sauce and let it bubble away very gently for a minute or two. Add a splash of pasta water if needed to loosen.
Another week night go to?
Check out my delicious creamy chicken and mushroom pasta. It's a winner!
Recipe FAQs
Easy! Just keep your heat low, the cream should just be at a very gentle simmer. Mix it in really fast with a whisk. You can also add it in last with the pasta.
I really don't think creamy sauces reheat super well but this will definitely keep in an airtight container in the fridge for three days. Next time just eat it all though OK?!
I weigh pasta portions as it just takes the guess work out! Weigh out 100 grams dried per person or 150 grams fresh per person.
Want some other pasta recipes to try?
If you loved this 10 minute creamy pesto pasta then I have so many more delicious recipes for you. My fast and delicious creamy nduja pasta really has become a favorite recipe for so many. For a perfect weeknight meal my Creamy Chicken Pasta is a staple. My Best Vodka Pasta (baked version) is probably my new favorite pasta and well worth a try.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
10 Minute Creamy Pesto Pasta Sauce
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¾ cup single or light cream see notes
- 25 grams parmesan finely grated
- ⅓ cup basil pesto (homemade or store-bought)
- ¼ teaspoon black pepper
- ½ tablespoon fresh lemon juice
- Salt to taste
- 200 grams Pasta of your choice see notes
Instructions
- Heat the olive oil over medium heat and fry the garlic for 1 - 2 minutes, a gentle sizzle. The garlic shouldn't colour or burn.
- Turn the heat down slightly and add the cream. Bring to a very gentle simmer, it should never boil.
- Add the finely grated parmesan in two lots, letting each half melt into the cream before moving on.
- Add the pesto, black pepper and lemon juice and mix well.
- Let it simmer very gently for 1 - 2 minutes to thicken.
- Add the cooked pasta straight in, mix and let it gently bubble away for a further 1 - 2 minutes.
- Add a splash of pasta water if you need to loosen the sauce.
Terri Lynn Gentry says
How much dried pasta can be covered with this recipe? My preference is to know how to cover 1 pound. Thanks.
Emilie Pullar says
Hi Terri, it says in the notes but I have changed to say it in the ingredients, so sorry it wasn't there before. This is made for 200grams dried but it is very saucy so you could stretch it to more possibly. Double for a pound of pasta and see how you go! 🙂
Billie-Jo Beaton says
One of my favorite recipes!!??
MM says
Absolutely delicious and totally now a regular on our weeknight-dinner roster rotation!! I loved how simple it was to prepare, and the combination of flavours, with the added creaminess taking a bit of the thickness from a traditional pesto sauce, was delicious!! (I added a very (very!) thinly sliced onion and cherry tomatoes, and will try adding pine nuts on the next go-around!)
Emilie Pullar says
Love your additions! Cherry tomatoes would add such a great freshness. Thanks so much for making it and so glad you enjoyed 🙂
Kristin says
I searched up "pesto cream sauce" on the fly as I was scrambling to pull a dinner together. This recipe jumped out at me so I went with it because I already had the minimal ingredients on hand. I whipped it up in minutes and it was a big winner. The family consensus was "You can make THAT again!" ...music to my ears... This recipe is going to be a staple in our house, I can already tell.
Emilie Pullar says
Hi Kristin, yay so glad you found my website! This is one of those go-to sauces I make when I have no inspiration to cook. So glad the family loved it!
Billie says
Really delicious recipe! My family ? what is the the average calories per portion size for this please?x
Emilie Pullar says
Hi Billie, so glad you enjoyed it! I don't provide nutritional info so sorry 🙂
Billie-Jo Beaton says
In love with all your recipes! This is one of my favorite!!
Emilie Pullar says
Thank you so much Billie-Jo! So glad you love this one 🙂
Jesse Gray says
This looks really good, I'll have give it a try.
Emilie Pullar says
Hope you love it Jesse! 🙂