Some nights, I just want to feel a little fancy at dinnertime (even with a messy bun on my head), without spending hours in the kitchen or using a million pots and pans. Anyone else? That’s exactly how this 4-ingredient creamy pesto pasta came to be.
I’ve been making simple pesto pasta for years with my 5-minute basil pesto, and one day wanted to give it a little upgrade. A splash of cream was all it took to turn it into something extra delicious, and now, it’s one of my favorite back-pocket dinners.
This dish comes together in the time it takes to boil pasta, making it just as easy as my 3-ingredient spinach pesto pasta and still comforting like spinach artichoke pasta bake. It’s rich, flavorful, and perfect for those nights when you want a cozy, satisfying meal with minimal effort. Grab a pot, and let’s make it happen!
Ingredients
- Pesto: Homemade pesto or store bought will work equally well.
- Heavy Cream: I like to use the heavy cream for the richness it gives the pesto sauce, but you can also use half and half or whole milk.
- Pasta Water: This is what really makes the dish come together. Save the water from boiling your pasta. The starch that comes off the pasta and into the water helps emulsify the creamy pesto sauce.
Step by step instructions
Bring the pasta water to a boil, salt the water (to the salinity of the sea) and then add your pasta. Cook according to package directions. When the pasta is done cooking, drain the pasta and reserve the pasta cooking water. The best way to drain the pasta while retaining the pasta water is by using a spider strainer.
While the pasta cooks, place a skillet onto your stove over medium to medium-low heat. Add the pesto and heavy cream to the pan (and optional minced garlic) and mix to combine.
Then stream in the pasta water whisking while you do.
Add the pasta directly into the skillet and toss to combine. Season with salt and pepper to taste.
Portion into pasta bowls and serve! If you are feeling fancy, garnish with basil leaves and a sprinkle of Parmesan cheese.
Choose the right pasta shape
I love using mid-length pasta shapes in pesto cream pasta. This casarecci shape that is similar to gemelli pasta is the perfect pasta. Lots of nooks and crannies for the pesto sauce to hide in.
If your pantry is stocked with other shorter pastas, then go for it and use those. In a pinch I would use cavatappi or medium shells.
If you only have longer pasta on hand, spaghetti, fettuccine, and linguine are all great options, just break them in half before using them.
You can also swap in gnocchi for the pasta easily in this recipe. For simple directions to do so, check out my gnocchi with pesto recipe.
Additions and Variations
While this creamy pesto sauce pasta is awesome on its own, here are a few ideas to add to it if you are a feeling more adventuresome:
- Add cut cherry tomatoes for color. They can be fresh or blistered under the broiler.
- Stir in some toasted pine nuts for added crunch.
- Flake Pesto Salmon and stir it in at the end. Not only is it a great added protein but it’s a real bump in the basil flavor from the pesto.
- Spice the dish up by adding a Tablespoon of crushed red pepper flakes.
- Make it extra creamy by stirring in 2 oz of cream cheese at the end.
- Swap the basil pesto for other types of pesto. Try red pepper pesto, mint pesto, spinach pesto or pistachio pesto. You'll still have pasta with a creamy pesto sauce, but a totally different flavor profile.
Storage and Reheating Tips
You can store leftovers of this pesto pasta recipe in the fridge for up to 4 days. I would not recommend freezing it.
To reheat a creamy pasta dish with pesto, I recommend doing it on the stovetop with a little bit of added cream or water to help retain the creaminess as it heats through. Once warmed through, be sure to stir it up well, and then enjoy!
Other Summer Pastas you’ll love
Some pasta dishes are thought of as comfort food and reserved for the colder months,, but try out these summer pasta dishes that we love! They are light, made on the stove top and the perfect addition to your summer dinner rotation:
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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📖 Recipe
4-Ingredient Pasta with Creamy Pesto Sauce
Equipment
Ingredients
Instructions
Cook the Pasta, Save the Pasta Water
- Bring a pot of water to boil and cook the pasta in salted water according to package directions. When the pasta has cooked, retain a cup of pasta cooking water before draining.
While the Pasta Cooks
- In large skillet over medium-low heat, add olive oil, pesto and optional garlic. Whisk together and while continuing to whisk, stream in the heavy cream and pasta water. Continue whisking until you have a creamy sauce. A
Combine and Serve
- Add the cooked pasta directly to the creamy pesto sauce and stir making sure the sauce covers all the pasta.
- Taste and salt as needed. Then serve and enjoy!
Notes
- The best way to drain the pasta while retaining the pasta water is by using a spider strainer. Simply scoop, drain over the pot you cooked in and drop the pasta right into the pesto sauce
- You can store leftovers of this pesto pasta recipe in the fridge for up to 4 days. I would not recommend freezing it.
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