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? So I took my 5-minute basil pesto and elevated it a smidge, tested it a bunch and voila, a perfect 4-ingredient creamy pesto pasta that delish and super easy to make.
TL;DR
- A 4-ingredient creamy pesto pasta that feels fancy but is super low effort.
- Built on my trusty 5-Minute Basil Pesto and a splash of cream for extra richness.
- Comes together in the time it takes to boil pasta, yes, really!
- As easy to make as my 3-Ingredient Spinach Pesto Pasta and as cozy as Spinach Artichoke Pasta Bake.
Jump to:
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. 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
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you're up to in the kitchen!
📖 Recipe
4-Ingredient Pasta with Creamy Pesto Sauce
Equipment
Ingredients
- 16 oz pasta
- 1 cup homemade 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.
Marni Katz says
We love pesto all the ways, and this pasta dish is a family fav!