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Simple & creamy pasta laced with fresh basil pesto! My recipe is so easy to make in just 20 minutes and it’s a great weeknight meal for the whole family to love. Impress your next date with this delicious pasta.
I’ve been DYING to make this dish! A lot of Italian restaurants don’t serve this where I live and where I used to live in Long Island. I had it once when I worked for a pizzeria during my college days. It wasn’t on the menu, but it was sort of like a hidden item. Now, I’m sharing my recipe with you so you can make it for yourself and your family as a treat. I also made a homemade Basil Pesto for this dish, which only took 5 minutes to do! I love this dish for the sheer fact of its herby, nutty flavor all thanks to the pesto. It’s also made with ingredients you most likely have in your kitchen already.
How to make Creamy Pesto Pasta
My recipe has this delectable pasta ready within 20 minutes. It’s the perfect date night dish or a weeknight meal for your busier days. Your family will enjoy this, I assure you. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Linguine: I love using this pasta for creamy sauces because it picks up the sauce so well. You can use any pasta you wish! I recommend using fettuccine, rotini, or short pasta with ridges (such as rigatoni) to pick up the sauce. Try this on gnocchi too.
- Homemade Basil Pesto or Store Bought: Making homemade pesto only takes 5 minutes to do. You can also buy store-bought pesto.
- Heavy Cream: The creamy part of this pasta. I wouldn’t recommend half-and-half because it will thin out the sauce. If you insist on using half-and-half, mix 3 tbsp of cornstarch into the liquid. Stir until it thickens. Add more if it isn’t as thick as you would like, or add more liquid if it gets too thick.
- Shallots & Garlic: Flavor boosts! You can sub out the shallots for a yellow onion.
- Grated Parmesan Cheese: Switch the parmesan cheese out for Parmigiano-Reggiano, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used. I would not recommend using shelf-stable cheese. Use real cheese that is refrigerated.
- Butter
- Salt, Pepper, Crushed Red Pepper Flakes: The pepper flakes are optional. I just like a little spice in my cream sauces.
Boil the pasta according to the package directions for al dente. Reserve 1/2 cup of pasta water. Melt the butter over medium heat. Add the shallots and cook until soft. Add in the garlic and cook for 30 seconds or more until fragrant. Pour in the heavy cream and stir in the pesto. Bring to a simmer and add the parmesan cheese. Stir to combine. Season with salt and pepper to your liking. Add some red pepper flakes, if desired. Toss the pasta in the sauce, using 1/4 cup of the pasta water at a time until the sauce coats the pasta smoothly. Serve with extra basil and cheese if desired.
Tips & FAQs
- Storage: Keep in an airtight container for up to 5 days in the fridge. Reheat in the microwave with a splash of milk or cream, stirring every 30 seconds.
- Make it Dairy-Free/Vegan: Use plant-based butter (such as Country Crock, which is the only butter I keep in the house!) in place of regular butter. Use a dairy-free pesto, or make my pesto recipe, and don’t add the parmesan cheese. Use a dairy-free heavy cream instead. Or, make your own if applicable.
- Add a protein such as your favorite meat or seafood. This sauce is perfect for grilled or parmesan crusted chicken, grilled or baked salmon, or grilled or sauteed garlic shrimp.
- Add some veggies like broccoli or spinach. Steam the broccoli or roast it. Sauté the spinach in garlic and oil.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Creamy Pesto Pasta
Ingredients
- 16 oz linguine
- 2 tbsp butter
- 1 shallot, fine dice
- 2 garlic cloves, minced
- 1 1/3 cups heavy cream
- 1 cup homemade pesto sauce or store-bought
- 1/4 cup grated parmesan cheese
- Salt & pepper, to taste
- Crushed red pepper flakes, optional
Instructions
- Boil the pasta according to the package directions for al dente. Reserve 1/2 cup of pasta water.
- Melt the butter over medium heat. Add the shallots and cook until soft, about 3 minutes. Add in the garlic and cook for 30 seconds or more until fragrant.
- Pour in the heavy cream and stir in the pesto. Bring to a simmer and add the parmesan cheese. Stir to combine. Season with salt and pepper to your liking. Add some red pepper flakes, if desired.
- Toss the pasta in the sauce, using 1/4 cup of the pasta water at a time until the sauce coats the pasta smoothly. Serve with extra basil and cheese if desired.
Notes
Storage: Keep in an airtight container for up to 5 days in the fridge. Reheat in the microwave with a splash of milk or cream, stirring every 30 seconds.
Make it Dairy-Free/Vegan: Use plant-based butter (such as Country Crock, which is the only butter I keep in the house!) in place of regular butter. Use a dairy-free pesto, or make my pesto recipe, and don’t add the parmesan cheese. Use a dairy-free heavy cream instead. Or, make your own if applicable.
Add a protein such as your favorite meat or seafood. This sauce is perfect for grilled or parmesan-crusted chicken, grilled or baked salmon, or grilled or sauteed garlic shrimp.
Add some veggies like broccoli or spinach. Steam the broccoli or roast it. Sauté the spinach in garlic and oil.
Nutrition Facts
Calories
677.16Fat (grams)
40.6 gSat. Fat (grams)
18.11 gCarbs (grams)
62.98 gFiber (grams)
3.35 gNet carbs
59.62 gSugar (grams)
5.24 gProtein (grams)
14.82 gSodium (milligrams)
547.09 mgCholesterol (grams)
76.88 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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