15-Minute Creamy Pesto Pasta (Printable)

Tender pasta tossed in a smooth basil cream sauce, ready in just 15 minutes for an easy meal.

# What You'll 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 and freshly ground black pepper, to taste

→ Garnish

08 - 2 tbsp toasted pine nuts (optional)
09 - Fresh basil leaves, for serving
10 - Extra Parmesan, for serving

# Step-by-step Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package directions. 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 Parmesan cheese until smooth and slightly thickened, about 2 minutes. Season with salt and pepper.
04 - Add drained pasta to the skillet and toss to coat in the creamy pesto sauce. Add reserved pasta water as needed to adjust consistency.
05 - Divide pasta into bowls. Top with toasted pine nuts, fresh basil leaves, and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you actually tried.
  • The creamy sauce clings to every twist of pasta without feeling heavy or overthinking it.
  • You probably already have most of this in your kitchen right now.
02 -
  • Always save some pasta water before draining, the starch helps the sauce hug the noodles instead of sliding off.
  • Do not let the garlic brown or it will turn bitter and ruin the whole vibe of the sauce.
  • If the sauce breaks or looks greasy, a spoonful of hot pasta water whisked in will bring it back together.
03 -
  • Undercook the pasta by one minute, it will finish cooking in the sauce and soak up more flavor.
  • If the sauce feels too rich, stir in a handful of baby spinach at the end, it wilts in seconds and balances the cream.
  • Toast your pine nuts in a dry skillet until golden, it only takes two minutes and the nutty aroma is worth it.
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