Best 15-Minute Creamy Pesto (Printer-friendly)

A quick, creamy pesto pasta tossed for a vibrant and satisfying dish in 15 minutes.

# 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 tablespoon olive oil
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Garnish

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.
02 - Warm olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
03 - Stir in the heavy cream and bring to a gentle simmer. Whisk in the pesto and Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes. Season with salt and pepper.
04 - Add the drained pasta to the skillet and toss to coat evenly in the creamy pesto sauce. Add reserved pasta water as needed to achieve desired consistency.
05 - Divide the pasta among serving bowls. Garnish with toasted pine nuts, fresh basil leaves, and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The creamy sauce clings to every twist of pasta without feeling heavy.
  • You can dress it up with vegetables or protein, or keep it beautifully simple.
02 -
  • Do not let the garlic brown or it will taste bitter and ruin the whole sauce.
  • Always reserve pasta water before draining, it is the secret to a sauce that clings instead of clumps.
  • Toss the pasta in the skillet off the heat if the sauce starts to split, then add a little water to bring it back.
03 -
  • Use the best pesto you can find or make your own with fresh basil, good olive oil, and toasted pine nuts.
  • If the sauce tastes flat, a squeeze of lemon juice at the end will brighten everything up.
  • For a lighter version, swap half the cream for pasta water and add it gradually until the sauce is just right.
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