15-Minute Creamy Pesto Pasta (Printable)

A luscious creamy pesto pasta dish that comes together in just 15 minutes.

# What you need:

→ Pasta

01 - 14 oz penne or fusilli pasta

→ Creamy Pesto Sauce

02 - ½ cup heavy cream
03 - ⅓ cup basil pesto (store-bought or homemade)
04 - ¼ cup grated Parmesan cheese
05 - 1 small garlic clove, minced
06 - 1 tbsp olive oil
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Garnish

09 - 2 tbsp toasted pine nuts (optional)
10 - Fresh basil leaves, for serving
11 - Extra Parmesan cheese, for serving

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook penne or fusilli according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Pour in heavy cream and bring to a gentle simmer. Whisk in basil pesto and grated Parmesan until the sauce thickens smoothly, about 2 minutes. Season with salt and pepper.
04 - Add drained pasta to the skillet and toss to coat thoroughly in the creamy pesto sauce. Adjust consistency with reserved pasta water if needed.
05 - Divide pasta among bowls. Top with toasted pine nuts, fresh basil leaves, and extra Parmesan if desired. Serve immediately.

# Helpful Hints:

01 -
  • The sauce comes together in the time it takes your pasta to boil, so there's no juggling or stress.
  • Creamy pesto clings to every piece of pasta in a way that plain pesto never quite does.
  • It feels fancy enough for guests but forgiving enough for a solo weeknight dinner in your pajamas.
02 -
  • Save some pasta water before draining, it's starchy and salty and works like magic to loosen the sauce without breaking it.
  • Don't let the garlic brown even for a second, burnt garlic will make the whole dish taste harsh and the cream won't save it.
  • Toss the pasta in the skillet instead of pouring sauce on top, it coats every piece evenly and keeps the dish from feeling dry by the last bite.
03 -
  • Toast your pine nuts in a dry skillet for a minute or two until golden, it brings out a deeper, almost buttery flavor that makes all the difference.
  • Use the best pesto you can find or make, because it's the heart of this dish and there's nowhere for a bland one to hide.
  • Taste the sauce before adding salt, both the pesto and Parmesan are salty on their own and it's easy to overdo it.
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