
A silky, vibrant pasta tossed in creamy basil pesto—ready in 10 minutes and perfect for busy weeknights or last-minute dinner guests.

This creamy pesto pasta is my go-to when time is short but I want something that tastes like I spent an hour cooking. I first discovered this combination on a frantic weeknight when the kids were clamoring for dinner and the fridge offered only a handful of staples. A jar of bright basil pesto, a splash of heavy cream, and pantry pasta magically became the most comforting dish. The result is a glossy, herb-scented sauce that clings to each noodle, combining herbaceous basil, nutty Parmesan, and a luxurious mouthfeel from the cream.
What makes this dish special is its balance of speed and depth. The pesto provides instant, concentrated flavor, while the cream softens and unifies the sauce into something that feels indulgent without fuss. Texture is crucial here: al dente pasta offers a slight chew that contrasts with the silky sauce, and a final grating of Parmigiano-Reggiano adds a crystalline saltiness. Over the years this simple plate has become a small ritual in my kitchen—one that turns a rushed evening into a moment worth savoring.
In my experience, family reactions are always enthusiastic—my partner calls it 'instant comfort' and friends often ask for the exact proportions. I love how a small handful of quality ingredients produces a bright, restaurant-style plate with zero stress. It’s a great recipe to introduce home cooks to balancing fat and acid, and my picky teenager will always clear the plate, which says a lot.

My favorite part of this recipe is the instant transformation that happens when hot pasta meets the pesto-cream base; the sauce becomes glossy and aromatic in seconds. Friends often say the first bite tastes like a well-made restaurant plate, and long-time readers tell me they keep the proportions exactly as written because it consistently produces the same perfect coating and balance of flavors.
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. To freeze, place portions in a freezer-safe container for up to 1 month; expect some texture change as dairy can separate slightly when frozen. Reheat gently on the stovetop over low heat with a splash of water or milk to re-emulsify the sauce—avoid boiling to prevent curdling. For best results, add a tablespoon of olive oil while reheating to restore shine and mouthfeel.
If you want a lighter version, replace heavy cream with half-and-half or a mixture of Greek yogurt and milk, but temper yogurt to room temperature and add off heat to prevent splitting. Swap pesto for sun-dried tomato pesto for a sweeter, tangy profile, using the same volume. For a nut-free pesto, use basil blended with sunflower seeds or omit nuts entirely and increase the cheese slightly. Use gluten-free pasta made from rice, corn, or lentils if needed; just follow package times and taste for al dente.

Plate the pasta with a generous grate of Parmigiano-Reggiano and a few torn basil leaves for contrast. Serve alongside a crisp salad dressed with lemon vinaigrette to cut the richness, or add roasted cherry tomatoes for acidity and texture. For a heartier meal, top with sliced grilled chicken or pan-seared shrimp; finish with a drizzle of extra-virgin olive oil and freshly cracked black pepper for visual appeal and flavor lift.
While pesto originates in Liguria, Italy—traditionally made with basil, garlic, pine nuts, cheese, and olive oil—combining it with cream is a more modern adaptation that softens the intense herb flavors and creates a sauce that coats pasta evenly. This creamy approach is popular in home kitchens and casual trattorias where cream is used to extend and mellow concentrated condiments, marrying Italian tradition with practical home cooking techniques.
Spring calls for bright fresh basil and peas added to the pasta for a garden-fresh plate. In summer, stir in charred cherry tomatoes and torn burrata for a cool contrast. For autumn and winter, switch to roasted squash and sage with a walnut-based pesto to match seasonal produce and deeper flavors. The recipe scales well for holiday sides—transform the sauce into a festive dish by stirring in lemon zest and toasted nuts.
To prep ahead, make the pesto-cream base and refrigerate for up to 2 days. Cook pasta fresh and combine just before serving so noodles retain the ideal texture. Package individual portions with a small container of reserved pasta water; when ready, reheat the sauce gently and toss with hot pasta for near-fresh results. Use shallow, microwave-safe containers for single-serve reheating and stir in a tablespoon of water if the sauce seems tight.
Simple recipes like this remind me why I love cooking: with a few quality ingredients and a couple of techniques—timing the pasta and rescuing the sauce with starchy water—you can create something both fast and flavorful. Give this version a try, make it your own, and enjoy the small victories of a great weeknight meal.
Salt the pasta water well: it’s the primary way to season the pasta itself; use about 1 tablespoon of salt per 4 quarts of water.
Reserve pasta water before draining—add it tablespoon by tablespoon to adjust sauce texture and achieve a glossy emulsion.
Grate Parmesan fresh from a wedge; pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
Sauté garlic briefly and gently; cook only until fragrant to avoid bitterness.
If the sauce tightens when you add cheese, thin with warm pasta water rather than cold liquid to maintain temperature and emulsion.
This nourishing easy 10-minute creamy pesto pasta: an amazing ultimate recipe 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.
Reserve 1 cup of pasta water before draining; it helps loosen the sauce and binds the oils and cheese into a silky emulsion.
Yes—use half-and-half or a tempered mixture of Greek yogurt and milk, but add yogurt off heat to avoid curdling.
Reheat gently on the stovetop over low heat with a splash of water or milk to restore creaminess; avoid high heat which can separate the sauce.
This Easy 10-Minute Creamy Pesto Pasta: An Amazing Ultimate Recipe 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 boil. Cook 8 ounces pasta until al dente according to package directions, reserve 1 cup of pasta water, then drain.
Warm 1 tablespoon olive oil in a large skillet over medium heat. Add 1 teaspoon minced garlic if using and sauté 20 to 30 seconds until fragrant, not browned.
Pour in 1/2 cup heavy cream and simmer gently for 1 to 2 minutes until slightly thickened, stirring frequently to prevent scorching.
Reduce heat to low and stir in 1 cup basil pesto until combined. Use reserved pasta water to loosen the sauce to a glossy consistency if needed.
Add cooked pasta to the skillet and toss vigorously for 30 to 60 seconds so the sauce coats each strand or piece evenly.
Remove from heat and stir in 1/2 cup freshly grated Parmesan until melted. Adjust seasoning with salt and pepper to taste.
Serve immediately, garnished with torn basil leaves and extra Parmesan. Enjoy hot for best texture and flavor.
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