Some days call for a meal that feels like a warm hug but doesn’t keep you in the kitchen for hours. This creamy pesto pasta is exactly that — a dish that blends fresh basil pesto with a silky cream sauce, creating a satisfying dinner you can pull together in under 30 minutes.

I remember the first time I made this recipe after a long day. The kitchen filled with the aroma of basil and garlic, mingling with the gentle simmer of cream and butter. As the pasta cooked, I couldn’t help but sneak a taste of the sauce, its richness balanced perfectly by the bright, herbaceous pesto. Sitting down to eat, each bite was a little moment of calm, with the sauce clinging to each penne piece like a perfect little coat. It was simple, yet indulgent — exactly what I needed to feel grounded after a chaotic day.

Ready in just 25 minutes, ideal for quick weeknight dinners
Combines fresh, vibrant basil pesto with a rich, creamy sauce
Comforting and satisfying without feeling heavy or greasy
Easy to customize with a sprinkle of Parmesan or a handful of pine nuts on top
Perfect for making ahead and reheating without losing its luscious texture

If you’re worried about the sauce being too thick or too thin, a splash of reserved pasta water is a simple fix that keeps it perfectly creamy every time. No fuss, no stress — just good food.

Creamy Pesto Pasta

Print Recipe

A rich and flavorful creamy pesto pasta that combines fresh basil pesto with a smooth cream sauce, perfect for a quick and satisfying meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4

Ingredients

Scale

12 ounces penne pasta
1 cup fresh basil leaves, packed
1/4 cup pine nuts
2 cloves garlic, peeled
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1 tablespoon unsalted butter
1/4 cup reserved pasta cooking water

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Reserve 1/4 cup of pasta cooking water and then drain the pasta.
While the pasta cooks, prepare the pesto. In a food processor, combine the fresh basil leaves, pine nuts, and garlic cloves. Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
Add the grated Parmesan cheese, salt, and black pepper to the food processor. Pulse a few more times to combine. Set the pesto aside.
In a large skillet over medium heat, melt the unsalted butter. Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
Add the prepared pesto to the cream sauce and stir to combine. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
Add the drained pasta to the skillet and toss to coat the pasta evenly with the creamy pesto sauce.
Cook for an additional 1-2 minutes, stirring gently, until the pasta is heated through and the sauce clings to the pasta.
Serve immediately, garnished with extra grated Parmesan cheese if desired.

FAQ

Can I use store-bought pesto?
Absolutely. It’s a great shortcut if you’re short on time, though fresh pesto really elevates the flavor.

How do I store leftovers?
Keep them in an airtight container in the fridge for up to three days. When reheating, add a little cream or pasta water to loosen the sauce and keep it creamy.

Can I make this vegan?
Swapping heavy cream for a plant-based alternative and leaving out the Parmesan works well, though the flavor will be a bit different.

Try this creamy pesto pasta tonight and experience how simple ingredients can create a rich, comforting meal that feels like a little celebration on your plate.