Creamy Pesto Pasta Recipe – Easy Parmesan Garlic Dinner

Last Updated on 4 months by Neha Deshmukh

Creamy Pesto Pasta Recipe – Easy Parmesan Garlic Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and utterly delicious meal that comes together in under 30 minutes. This Creamy Pesto Pasta is exactly that. I first made this when I was a student and needed something fast and satisfying after a long day of classes – it’s been a weeknight staple ever since! It’s seriously good, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This pesto pasta isn’t just quick; it’s packed with flavour! The bright, fresh pesto, combined with creamy sauce and a generous sprinkle of parmesan, is a match made in heaven. It’s simple enough for beginner cooks, but impressive enough to serve to guests. Plus, it’s endlessly adaptable – I’ll share a bunch of variations later on. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this creamy pesto pasta:

• 225g pasta (about 8oz)
• 1 tsp olive oil
• 2 garlic cloves, minced
• 4 tbsp pesto (store-bought or homemade)
• 2 tbsp heavy cream
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste

Ingredient Notes

Let’s talk pesto! You can absolutely use store-bought pesto for convenience, and there are some amazing ones out there. But if you’re feeling ambitious, homemade pesto is where it’s at.

I personally love a classic Genovese pesto – that’s the one with basil, pine nuts, garlic, Parmesan, and olive oil. But Sicilian pesto (with tomatoes and almonds!) is also fantastic. Don’t be afraid to experiment!

As for the pasta, I find that shapes like penne, fusilli, or rotini work best because the ridges really grab onto the sauce. Spaghetti or linguine are also great choices. Avoid anything too delicate, as it might get lost in the creaminess.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get your pasta going. Boil it in salted water according to the package directions. Once it’s cooked al dente, drain it and set it aside – don’t rinse it!
2. Now, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for about a minute, until it’s fragrant. Be careful not to burn it!
3. Stir in the pesto and mix it well with the garlic. The aroma at this point is incredible.
4. Add the cooked pasta to the pan and toss to coat it evenly with the pesto. Season with salt and pepper to taste.
5. Pour in the heavy cream and mix until the pasta is beautifully creamy. Feel free to add a little more cream if you like a richer sauce – I often do!
6. Finally, sprinkle the grated Parmesan cheese on top, remove the pan from the heat, and serve immediately. A side of garlic bread or a fresh salad makes it a complete meal.

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• If your pesto is very thick, you can add a tablespoon or two of pasta water to loosen it up.
• Taste as you go and adjust the seasoning to your liking.
• Freshly grated Parmesan cheese makes a huge difference.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Pesto Pasta Adaptation: Swap the heavy cream for cashew cream or a plant-based alternative. Use a vegan pesto (many store-bought options are available) and nutritional yeast instead of Parmesan. My friend, Sarah, swears by this version!
• Gluten-Free Pasta Option: Simply use your favourite gluten-free pasta. There are some really good ones available now that hold their shape well.
• Spice Level Adjustment (Red Pepper Flakes): Add a pinch of red pepper flakes to the garlic while sautéing for a little kick.
• Quick Weeknight Version (Simplified Ingredients): Skip the sautéing of the garlic and just add it directly to the pesto. It’s still delicious!
• Add Protein: Grilled chicken, shrimp, or Italian sausage would all be fantastic additions.

Serving Suggestions

This Creamy Pesto Pasta is delicious on its own, but here are a few ideas to complete the meal:

• Garlic bread (a must, in my opinion!)
• A simple green salad with a vinaigrette dressing
• Roasted vegetables like broccoli or asparagus

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, so you might need to add a splash of milk or cream when reheating.

FAQs

Let’s answer some common questions:

• What type of pasta works best with pesto? Shapes with ridges, like penne, fusilli, or rotini, are ideal.
• Can I make this pesto pasta ahead of time? It’s best served immediately, but you can cook the pasta and make the sauce separately ahead of time and combine them when you’re ready to eat.
• How do I store leftover pesto pasta? In an airtight container in the refrigerator for up to 3 days.
• What can I substitute for heavy cream? Cashew cream, half-and-half, or even milk (though it won’t be as creamy) can be used.
• Can I use a different cheese instead of Parmesan? Pecorino Romano is a good substitute, or you can use a blend of Italian cheeses.
• Is this recipe suitable for kids? Absolutely! You might want to reduce the amount of garlic or red pepper flakes if your kids are sensitive to spice.

Enjoy! I hope you love this recipe as much as my family and I do. Let me know in the comments if you try it and what variations you come up with!