20-Minute Pesto Cream Sauce Pasta
This pesto cream sauce pasta is the kind of dinner you can pull off on a Tuesday when the fridge feels bare. It comes together in about 20 minutes with just a handful of ingredients, and it tastes like you spent way longer on it.
The sauce is rich and velvety, with bright basil from the pesto cutting through the cream. It’s one of those dishes that feels a little bit special even though it’s ridiculously easy.
What Makes This Pesto Pasta So Good
It’s the recipe I reach for when I need dinner fast but refuse to settle for bland. The combination of jarred pesto and heavy cream creates a silky sauce in the time it takes to boil water.
Every forkful has that garlic-basil punch with a rich, creamy finish, and the whole thing comes together with about five minutes of actual effort. That’s the kind of weeknight cooking I can get behind.
Ingredients
- 12 oz dried pasta: penne, fettuccine, or any short shape that holds sauce well.
- ¾ cup prepared basil pesto: store-bought or your own, whichever you have.
- ¾ cup heavy cream: gives the sauce its velvety body.
- ½ cup freshly grated Parmesan: plus extra for serving; the pre-shredded kind won’t melt as smoothly.
- 2 cloves garlic: minced fine so it disappears into the sauce.
- 1 tbsp olive oil: just enough to start the garlic.
- Salt and black pepper: to finish.
- ¼ cup reserved pasta water: starchy liquid to loosen the sauce.
Variations / Substitutions
- Add protein: stir in shredded rotisserie chicken or sautéed shrimp right before serving.
- Dairy-free: swap heavy cream for full-fat canned coconut cream and use nutritional yeast in place of Parmesan. Pick a vegan pesto or make your own without cheese.
- Got greens?: toss in a handful of baby spinach when you add the pesto and let it wilt.
- Different pesto: try sun-dried tomato pesto or arugula pesto for a twist.
- Make it spicy: a pinch of red pepper flakes with the garlic adds a gentle warmth.
For another quick pasta, you might like my Garlic Butter Shrimp Linguine.
How to Make Pesto Cream Sauce Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 10 to 12 minutes. Before draining, scoop out about ½ cup of the starchy pasta water with a ladle or measuring cup and set it aside.
The water should taste like the sea, that way the pasta is seasoned all the way through. While the pasta bubbles away, you can start the sauce.
Step 2: Make the Creamy Pesto Sauce
Warm the 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, just until it smells fragrant but hasn’t started to brown. Pour in the ¾ cup heavy cream and let it come to a gentle simmer.
You’ll see tiny bubbles around the edges. Stir in the ¾ cup pesto and let everything warm through for about 2 minutes. Keep the heat moderate and avoid letting the sauce boil, or the pesto can turn a little dull and bitter.
Step 3: Toss and Serve
Drain the pasta and add it to the skillet along with roughly ¼ cup of the reserved pasta water. Sprinkle in the ½ cup grated Parmesan and toss well until the sauce coats every strand and looks glossy.
The sauce should cling to the pasta, not pool at the bottom. Taste and add salt and black pepper as needed. Serve right away with extra Parmesan on top and maybe a crack of black pepper.
A Few Things That Help
- Have everything measured before you start.: The sauce comes together fast and thickens quickly, so you won’t want to be grating cheese mid-stream.
- A tiny squeeze of lemon juice at the very end: wakes up all the flavors and cuts through the richness without leaving a lemony taste.
- Freeze any leftover pesto: in an ice cube tray. Pop out a cube straight into a skillet when you need a quick sauce starter.
Storing Leftover Pesto Cream Pasta
- Refrigerate: in an airtight container for up to 3 days. The pasta absorbs some sauce as it sits, so it will be thicker when cold.
- Reheating: works best in a skillet over low heat with a splash of milk or cream. Stir often until warmed through.
What To Serve With Pesto Cream Sauce Pasta
A simple arugula salad dressed with lemon vinaigrette balances the richness; the pepperiness of arugula holds up to the creamy sauce. Roasted cherry tomatoes tossed with olive oil and salt until they burst bring a sweet tang to the plate. A slice of crusty bread is never a bad idea for mopping up what’s left in the bowl.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner. You may want to stir in a small pat of butter at the end for a little more body.
How do I make this vegan?
Choose a vegan pesto, use full-fat canned coconut cream instead of heavy cream, and swap Parmesan for nutritional yeast or a plant-based parmesan.
My sauce turned out thick and pasty. What went wrong?
It likely thickened too much while sitting. Add a splash of reserved pasta water or milk and reheat gently while tossing until it loosens up.
Can I add vegetables?
Absolutely. Steamed broccoli florets, peas, or sautéed zucchini mingle right into the sauce and add color.
Pesto Cream Sauce Pasta Recipe
Ingredients
Method
- Cook pasta in salted boiling water until al dente, about 10 to 12 minutes. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Pour in heavy cream, bring to a gentle simmer, then stir in pesto and warm for 2 minutes without boiling.
- Add drained pasta and ¼ cup reserved pasta water to the skillet, sprinkle in Parmesan, and toss until glossy and coated. Taste, season with salt and pepper, and serve immediately with extra Parmesan.
