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I’m a busy mom, with three munchkins who needs to feed her family every single day! But sometimes I want to feel fancy, and put out chef inspired meals without it taking a million pots and pans and hours of work. Anyone else? I came up with this Pasta with Creamy Pesto Sauce Recipe after years of making simple pesto pasta. I wanted to fancy things up a bit and I did!
We are all busy, all the time, and a back pocket pasta recipe that has just a few ingredients and comes together in the time it takes to boil pasta, is a real winner in my book. Even easier than my Creamy Zucchini Pasta and as delicious as a cozy Spinach Artichoke Pasta Bake, this dish is awesome all year round.
Plate this super simple, 4 ingredient dish up and no one will ever know that you weren’t classically trained at the Cordon Bleu. I won’t tell if you don’t 😉.
Why this recipe is a staple
- It’s versatile: Use homemade basil pesto when your garden overflows with basil leaves in the summer (or when you bought the plant at Trader Joe’s and now don’t know what to do with you) or use your favorite store bought pesto. Any flavor pesto will work meaning the flavor combos are endless.
- It’s budget friendly: Using just pantry ingredients, you can make this dish and feed your family for less than $10. That’s a real win in my book.
- It’s quick to make: Less than 15 minutes from start to finish, hungry kiddo’s will have nothing on you!
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.
How to make Creamy Pesto Pasta
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.
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. 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. 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.
Best Pasta Shape for Creamy Pasta
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.
Save the tubular pasta for meatless baked ziti or a spinach and artichoke pasta bake.
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.
Swaps for Special Diets
- Make it Vegan: swap the heavy cream for coconut cream, cashew cream or Nut-Pods and be sure to choose a vegan pesto.
- Make it Gluten Free: simply use your favorite gluten free pasta in place of the regular pasta.
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
Pasta with Creamy Pesto Sauce (Just 4 Ingredients)
Equipment
Ingredients
- 16 oz pasta
- 1 cup pesto homemade or store bought
- ½ cup heavy cream
- ½ cup pasta water
- 1 TB olive oil
- 2 frozen garlic cube optional
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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