Some dinners are just about food. But others? They’re about the whole experience—the way the kitchen smells, the gentle hum of the stove, and that first bite that feels like a warm hug. This creamy pesto pasta is firmly in the latter category. It’s quick enough for a weeknight, but rich enough to feel special.

Last week, I remember the moment clearly: after a long day, I tossed this pasta together while the rain tapped against the window. The fresh basil pesto filled the air, mingling with the buttery cream sauce. Stirring the pasta in the skillet, I watched the sauce cling to every piece, glossy and inviting. Sitting down with a steaming plate, the flavors mingled perfectly—the herbaceous brightness of basil, the comforting creaminess, and the subtle nuttiness from pine nuts. It was simple, satisfying, and exactly what I needed to slow down and savor the evening.

Ready in just 25 minutes, perfect for busy weeknights.
Combines fresh basil pesto with a luscious cream sauce for a rich flavor.
Comforting and elegant without complicated steps or ingredients.
Pairs well with a crisp salad or crusty bread to round out the meal.
Leftovers reheat beautifully for next-day lunches or dinners.

If you’re worried about making pesto from scratch, don’t be. The process is straightforward and the fresh herbs make all the difference. Plus, the creamy sauce balances everything beautifully, making each bite smooth and indulgent.

Creamy Pesto Pasta

Total Time: 25 minutes
Yield: 4

Print Recipe

Description

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

Ingredients

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

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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. Drain and set aside.
While the pasta cooks, prepare the pesto. In a food processor, combine the fresh basil leaves, 1/4 cup grated Parmesan cheese, 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. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
In a large skillet over medium heat, melt the unsalted butter. Add the heavy cream and bring to a gentle simmer, stirring frequently.
Stir in 1/2 cup grated Parmesan cheese until melted and the sauce is smooth and slightly thickened, about 3 minutes.
Add the prepared pesto to the cream sauce and stir to combine evenly.
Add the drained pasta to the skillet and toss well to coat the pasta thoroughly with the creamy pesto sauce.
Cook for an additional 1-2 minutes to heat through, then remove from heat.
Serve immediately, garnished with extra Parmesan cheese if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes

FAQ

Can I make this gluten-free? Yes, simply swap the penne for your favorite gluten-free pasta. The sauce remains just as delicious.

How do I store leftovers? Keep the pasta in an airtight container in the fridge for up to three days. When reheating, add a splash of cream or milk to keep the sauce silky.

Can I use store-bought pesto? Absolutely. While homemade pesto shines brightest, a quality store-bought version works well in a pinch.

Is this dish suitable for freezing? It’s best enjoyed fresh or refrigerated. Freezing may change the texture of the cream sauce.

Let this creamy pesto pasta bring a little calm and comfort to your dinner table tonight. Dive in and enjoy every creamy, herb-packed bite.