Published: | By Emilie Pullar
Jump to Recipe·5 from 6 reviews
A fast and insanely delicious creamy pesto sauce with simple ingredients, perfect for busy weeknights. I use store-bought pesto to make it even easier and mix it into a luscious creamy sauce flavoured with parmesan cheese and garlic. Dinner on the table in the time it takes to boil some pasta.
Hello! This really is almost embarrassingly simple but sometimes these recipes are the ones we make the most. I amp up the flavour with extra parmesan cheese, garlic and a squeeze of lemon.
I have used both a homemade busiate pasta (guide coming soon!) and a homemade pappardelle. Use any shape you like. Check out my shapes and guides section if you feel like making some fresh pasta from scratch. My easy homemade pasta dough is perfection, just saying! Oh now I think about it, some homemade potato gnocchi would be pretty delicious with this sauce.
Want some other creamy sauces, try:
- Creamy Sausage Pasta Sauce
- Easiest Creamy Lemon Pasta
- Creamy Nduja Pasta Sauce
- Caramelized Creamy Leek Pasta
Ingredients
Fresh garlic - Even though most pesto has garlic in it already I love flavour, sue me!
Single or light cream - I don't tend to use heavy cream as I add parmesan to cream sauces which thickens it up. If you prefer heavy cream, go for it! You can always thin it down with some pasta cooking water.
Parmesan cheese - Finely grated with a microplane or the star side of your box grater.
Basil pesto - You can absolutely use a homemade basil pesto but for me, this is a quick weeknight dinner so I use a store-bought pesto. A very good quality one though!
Black pepper - I LOVE pepper so I add it to 99% of my pasta recipes.
Lemon Juice - A squeeze of lemon in a creamy sauce just livens the whole thing up and cuts through the richness. It won't curdle the cream if you keep the heat low and mix it in really fast.
Substitutions and variations
Pesto - Use any fresh pesto you like, doesn't have to be basil. You could use a red pepper pesto, anything!
Additions - Some roasted or fresh cherry tomatoes would be delicious, I like to add fresh basil leaves to the top too. Pesto usually has pine nuts but you could add some extra toasted ones into the sauce. To add some greens you could mix through some chopped fresh spinach. A drizzle of extra virgin olive oil never goes astray.
Add some protein - Chicken pesto pasta is a classic so add some cooked chicken breast or thighs into the creamy sauce. Some golden brown pancetta or bacon mixed through would be a great addition too.
Type of pasta - There are no rules for a sauce like this so use absolutely any pasta shape you love or have on hand.
Expert Tips
- Have your stove on a low heat after adding the cream - you NEVER want cream to boil or bubble aggressively.
- Add your cooked pasta straight into the sauce - with a little splash of pasta water too. It's great practice to get into letting your pasta bubble away in the sauce for a minute or two. I undercook my pasta by a minute for this reason, to make sure it is still al dente after being in the sauce.
- Reserve some pasta cooking water - I actually don't ever drain my pasta in a colander. I try and time the cooking so I can transfer the cooked pasta straight from the water into the sauce. A spider strainer is the best way (or tongs for long noodle shapes).
How to make this recipe
Full ingredient list, method and tutorial video are in the recipe card below. Get your pasta cooking in a large pot of well salted water. This is such an easy recipe, just a few simple steps.
STEP 1: Cook the garlic in olive oil in a large skillet for 1-2 minutes over a medium heat, careful not to burn.
STEP 2: Lower the heat and add the cream, bring to a very gentle simmer.
STEP 3: Add finely grated parmesan. Add one half at a time, letting it melt into the cream in between each addition.
STEP 4: Add the fresh basil pesto and whisk into the cream, I like to use a flat whisk for this.
STEP 5: Add the lemon juice, black pepper and mix well and gently simmer to thicken.
STEP 6: Add the cooked pasta straight into the sauce and let it bubble away very gently for a minute or two. Add a splash of pasta water if needed to loosen.
Recipe FAQs
How do I add lemon juice to cream without it curdling?
Easy! Just keep your heat low, the cream should just be at a very gentle simmer. Mix it in really fast with a whisk. You can also add it in last with the pasta.
Can I store leftovers?
I really don't think creamy sauces reheat super well but this will definitely keep in an airtight container in the fridge for three days. Next time just eat it all though OK?!
How much pasta should I serve per person?
I weigh pasta portions as it just takes the guess work out! Weigh out 100 grams dried per person or 150 grams fresh per person.
Want some other pasta recipes to try?
If you loved this 10 minute creamy pesto pasta then I have so many more delicious recipes for you. My fast and delicious creamy nduja pasta really has become a favorite recipe for so many. For a perfect weeknight meal my Creamy Chicken Pasta is a staple. My cacio e pepe with caramelized onions is probably my new favorite pasta and well worth a try.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo oninstagram, please tag me so I can see, it makes my day!
Recipe
10 Minute Creamy Pesto Pasta Sauce
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 6 reviews
- Author: Emilie Pullar
- Total Time: 15 minutes
- Yield: 2 people
Description
A fast and insanely delicious creamy pesto sauce with simple ingredients, perfect for busy weeknights. Amped up with extra garlic, parmesan cheese and a squeeze of lemon juice.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¾ cup single or light cream (see notes)
- 25 grams parmesan, finely grated
- ⅓ cup basil pesto
- ¼ teaspoon black pepper
- ½ tablespoon fresh lemon juice
- Salt to taste
- Pasta of your choice (see notes)
Instructions
- Heat the olive oil over medium heat and fry the garlic for 1 - 2 minutes, a gentle sizzle. The garlic shouldn't colour or burn.
- Turn the heat down slightly and add the cream. Bring to a very gentle simmer, it should never boil.
- Add the finely grated parmesan in two lots, letting each half melt into the cream before moving on.
- Add the pesto, black pepper and lemon juice and mix well.
- Let it simmer very gently for 1 - 2 minutes to thicken.
- Add the cooked pasta straight in, mix and let it gently bubble away for a further 1 - 2 minutes.
- Add a splash of pasta water if you need to loosen the sauce.
Notes
Cream -I prefer using light or single cream so it can thicken with the parmesan. Use heavy cream if you prefer but you might need to loosen with pasta water.
Pasta -Use whatever shape you like. I always weight portions to take the guess work out. 100 grams dried per person or 150 grams fresh per person.
- Cook Time: 15 minutes
- Category: Vegetarian
- Method: Stovetop
- Cuisine: American
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Reader Interactions
Comments
Claire says
Just made this for dinner and it was so so good, will definitely add this to our repertoire!
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Emilie Pullar says
Thanks so much for making it Claire! X
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Susan LaConti says
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Michelle says
So easy and delicious!!!!
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Emilie Pullar says
Yay thanks so much Michelle! 🙂
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Ashley says
I love to cook, but had been in a bit of a dinner routine rut, so I asked my kids to choose two recipes this weekend from this site while my husband is away on a golf trip. My son chose this recipe and it was SO easy. I had some frozen pesto I made this summer with my basil from the garden so super fast. I LOVE the creaminess of the sauce and how the lemon cuts through it just enough! My kids destroyed it…I added a ton of crushed red pepper and roasted cherry tomatoes to mine. Delicious! (Chef's kiss!)
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Emilie Pullar says
Hi Ashley!! Thank you for such a lovely comment! Love that you let the kids choose! 🙂
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Paige says
So easy to make but also so tasty and full of flavour! Was the perfect rainy Friday night dinner, will definitely be making it again. Love your recipes, thank you!
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Emilie Pullar says
So glad you enjoyed it Paige, thanks so much for making it!!
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Kristy says
I’ve made this twice just this week. My toddler actually ate it & she refuses everything green even if it’s a sprinkling of pasta or thyme. 10/10 for us.
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Emilie Pullar says
Hi Kristy! Haha love that your toddler ate it, that always gives me maybe even more satisfaction than adults liking it! Thanks so much for making 🙂
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