creamy pesto pasta recipe
The Best creamy pesto pasta recipe
The health benefits make it even better. It’s packed with antioxidants from the basil, healthy fats from the pine nuts or walnuts, and protein from the cheese and pasta. I don’t have to worry about it being too greasy or heavy, but it still tastes like a restaurant-quality meal. Plus, it’s easy to customize—swap the pasta for whole wheat, add some spinach for extra nutrients, or even make it vegan with olive oil instead of butter. It’s the kind of dish that feels special enough for a dinner party but is also perfect for everyday cooking. My family always says it’s their favorite way to eat pasta, and honestly? I couldn’t agree more.
Creamy Basil Pesto Pasta
A rich and flavorful pasta dish featuring homemade basil pesto mixed with creamy garlic and olive oil, paired with tender pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup fresh basil leaves
- ½ cup pine nuts
- ¼ cup grated Parmesan cheese
- 3 cloves garlic
- ½ cup extra-virgin olive oil
- Salt to taste
- 12 oz (340g) fettuccine or linguine
- 2 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- Salt for pasta water
- ½ cup grated Parmesan cheese
- Fresh basil leaves
- Toasted pine nuts
👨🍳Directions
-
1
Preheat oven to 425°F (220°C) if making pesto ahead. In a food processor, pulse pine nuts until finely chopped. -
2
Add basil leaves, garlic, Parmesan, and salt. Pulse until combined, then slowly drizzle in olive oil while processing until smooth and creamy. -
3
Cook pasta in salted boiling water according to package instructions until al dente. Drain, reserving ½ cup pasta water. -
4
In a large bowl, toss pasta with olive oil and red pepper flakes until evenly coated. -
5
Remove pesto from food processor and mix with pasta. Add reserved pasta water if needed to achieve a creamy consistency. -
6
Garnish with grated Parmesan, fresh basil, and toasted pine nuts. Serve immediately.
🔧Equipment
- Food processor or blender
- Large pot
- Cooking spoon
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of heavy cream or a spoonful of cream cheese to the pesto.
- Substitute basil with other herbs like cilantro or dill for variety.
- Store pesto in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Watch Video Of How Creamy Basil Pesto Pasta Works
❓ Frequently Asked Questions About Creamy Basil Pesto Pasta
What is the best way to store leftover creamy pesto pasta?
Leftover creamy pesto pasta can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, gently warm it in a saucepan over medium heat, stirring occasionally, or microwave it in short bursts, stirring between each to prevent it from getting too hot and drying out. For best texture, you can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil.
—
Can I make this creamy pesto pasta without using fresh basil?
Yes! If you don’t have fresh basil, you can use dried basil (about 1-2 tablespoons per serving) or a mix of dried herbs like oregano and thyme. For a richer flavor, consider adding a splash of balsamic vinegar or a pinch of nutmeg to enhance depth. Alternatively, you can blend canned pumpkin or butternut squash into the sauce for creaminess without herbs.
—
How can I make this creamy pesto pasta extra creamy and rich?
For a ultra-creamy version, blend in 1-2 tablespoons of heavy cream, coconut milk, or Greek yogurt into the pesto base. You can also add roasted garlic (½ clove per serving) or a dash of cream cheese for extra richness. Stirring in grated Parmesan or Pecorino Romano at the end also helps thicken the sauce. For a dairy-free option, use cashew cream (blend soaked cashews with lemon juice and water) instead of butter.
—
What are the best pasta shapes to pair with creamy pesto pasta?
Creamy pesto pairs beautifully with al dente pasta shapes that hold up well to sauces. Top picks include:
– Fusilli or rigatoni (their ridges trap sauce perfectly)
– Penne or rigatoni (great for a hearty, chunky pesto)
– Farfalle (bowtie pasta) (classic choice for a balanced texture)
– Fettuccine or pappardelle (thicker strands soak up sauce well)
Avoid overly small or delicate shapes like angel hair, as they can turn mushy. If using whole wheat pasta, let it cook slightly longer to prevent over-sogging.
—
Why does my creamy pesto pasta turn out too watery, and how do I fix it?
A watery creamy pesto pasta is usually caused by overcooking the pasta, excess water in the sauce, or not blending the pesto enough. To fix it:
1. Drain pasta well—use a colander with a towel to absorb excess water before adding it to the sauce.
2. Stir in a little more butter or cream (½–1 tbsp) to thicken the sauce.
3. Blend the pesto more thoroughly to emulsify the oil and cream.
4. Add a pinch of salt (if missing) or a splash of brown sugar to balance flavors.
5. Simmer gently for 1–2 minutes after combining to let the sauce thicken naturally.
If it’s still too thin, mix in 1–2 tbsp of cooked pasta water (strain out the starch) to adjust consistency.
