
A silky, herb-forward pasta that comes together in about 10 minutes—perfect for weeknights, casual dinners, or a fast make-ahead meal. Creamy, bright, and utterly comforting.

This creamy pesto pasta has been my go-to when the week gets busy and I still want something comforting on the table. I discovered this simple combination one evening after a long day of meetings: a jar of good pesto in the fridge, a bit of cream in the door, and a box of pasta tucked away in the pantry. It came together faster than my takeout options and tasted fresher. The sauce clings to every strand and bite, balancing the bright basil with the richness of cream and the savory punch of Parmesan. It’s the kind of dish that reminds you great food doesn’t require hours in the kitchen.
I love how adaptable it is—switch the shape of pasta, use leftover roasted vegetables, or stir in some shredded chicken to stretch it into a main for more people. The texture is everything here: al dente pasta enveloped in a velvety sauce that’s smooth but still flecked with fragrant basil. My family often asks for this when it’s been a hectic day; my daughter calls it “green velvet” and always requests extra Parmesan. It’s memorable not because it’s complicated, but because it’s reliable and delicious every single time.
I started making this when I wanted something that tasted restaurant good but didn’t take all night. After a few small tweaks—reserving pasta water, adding a splash of cream, and finishing with freshly grated Parmesan—it became the version we return to. Friends who visit always ask for the recipe, and it’s become my favorite “fast but impressive” dish to bring to casual get-togethers.
My favorite part of this dish is how versatile it is—on a rushed weeknight I pair it with a simple green salad and lemon dressing, while on a weekend I’ll sear shrimp and fold them in for a more festive meal. Family members often remark that this tastes like something from a bistro but comes together faster than a pizza delivery. Little discoveries—like adding a squeeze of lemon or a pinch of red pepper flakes—have become go-to tweaks that elevate the overall flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over low heat with a splash of water or cream and stir gently until warmed through—this restores the silky texture. Freezing is possible but not ideal with the cream already mixed in; for longer storage (up to 3 months), freeze the cooked pasta plain with a little olive oil to prevent sticking and freeze the pesto separately if using homemade. Thaw overnight in the fridge and finish with cream when reheating for best results.
If you want a lighter version, substitute half-and-half for heavy cream or use a mixture of Greek yogurt and a little milk stirred in off the heat to prevent curdling. For a dairy-free option, use a plant-based cream alternative and nutritional yeast in place of Parmesan; choose a nut-free pesto if there are nut allergies. Whole-wheat or gluten-free pasta can be used—adjust cooking times to maintain al dente texture. If you have no pesto, blend fresh basil, olive oil, nuts, garlic, and Parmesan quickly for a makeshift batch.
Serve this with a crisp salad—arugula with lemon vinaigrette cuts through the richness nicely—or roasted cherry tomatoes and a squeeze of lemon to brighten the plate. For proteins, grilled chicken, sautéed shrimp, or roasted salmon pair beautifully. Garnish simply with torn fresh basil leaves and extra grated Parmesan. For an elegant touch, finish with a drizzle of good olive oil or a few cracks of black pepper right before serving.
Basil pesto originates from Liguria in northwest Italy, where the classic Genovese pesto combines fresh basil, pine nuts, garlic, Parmesan, Pecorino, and olive oil. This creamy pesto pasta is an Italian-American riff—joining the bright herb sauce with cream creates a richer, silkier texture that appeals to contemporary palates. The technique of finishing pasta in a sauce and using starchy pasta water to emulsify is a cornerstone of traditional Italian pasta-making and gives this quick dish authentic texture and mouthfeel.
In summer, use abundant fresh basil and add blistered tomatoes or sweet corn for brightness. In cooler months, switch to a heartier pesto—think kale or arugula pesto—or fold in roasted squash and toasted walnuts for a winter twist. Holiday gatherings are a great time to incorporate roasted mushrooms or leftover turkey for a creative reuse of seasonal proteins that keeps the dish festive and comforting.
Cook the pasta and toss lightly with olive oil to prevent sticking; store in portioned containers for quick reheating. Keep the pesto-cream sauce separate in the fridge for up to 3 days, then combine and warm with a splash of water when ready to eat. This approach prevents the sauce from thickening too much in storage and lets you refresh the texture at mealtime. Label and date containers and use within recommended storage windows for best flavor.
This recipe is a small ritual that turns simple ingredients into something memorable—quick to make, easy to love, and flexible enough to become your own. Try it exactly as written the first time, then experiment with your favorite add-ins. I promise it will become a weekly favorite in no time.
Always reserve pasta water; a few tablespoons help emulsify and loosen the sauce for silkiness.
Grate Parmesan from a wedge rather than using pre-grated for a smoother melt and better flavor.
Warm the pesto briefly—too much heat diminishes the fresh basil flavor; fold it in off low heat when possible.
Taste before salting since both pesto and Parmesan can be quite salty—adjust seasoning at the end.
Use tongs to toss the pasta in the skillet so each piece is evenly coated.
This nourishing easy 10-minute creamy pesto pasta recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Reserve a cup of the pasta cooking water before you drain; add it a little at a time to loosen and emulsify the sauce until you reach a silky consistency.
For best texture, reheat gently in a skillet with a splash of water or cream. Avoid microwaving straight from the fridge without adding liquid, as the sauce will tighten and may separate.
This Easy 10-Minute Creamy Pesto Pasta recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Bring a large pot of salted water to a rolling boil. Add 8 ounces pasta and cook until al dente per package directions. Reserve 1 cup pasta water, then drain the pasta.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 teaspoon minced garlic and sauté briefly until fragrant, about 30 seconds—do not brown.
Pour in 1/2 cup heavy cream and simmer gently for 1–2 minutes until slightly thickened, stirring to combine with the oil and garlic.
Reduce heat to low and stir in 1 cup basil pesto until well combined and warmed through. Add a tablespoon of reserved pasta water if sauce is too thick.
Add drained pasta to the skillet and toss to coat thoroughly. Stir in 1/2 cup freshly grated Parmesan until melted. Season with salt and pepper to taste and serve immediately.
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This recipe looks amazing! Can't wait to try it.
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