4-Ingredient Pasta with Creamy Pesto Sauce
Craving a quick and tasty dinner? This Creamy Pesto Pasta is a perfect choice! Combining rich, homemade pesto with a velvety cream sauce, this dish is both comforting and full of flavor. Simply cook your favorite pasta, whip up the sauce, and toss everything together for a delicious meal that’s ready in no time. Ideal for a family dinner or an easy weeknight meal, this pasta will leave everyone satisfied and asking for more.
Servings: 6
Calories: 528kcal
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.
Nutrition
Calories: 528kcal | Carbohydrates: 60g | Protein: 12g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 397mg | Potassium: 187mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 1mg
