As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read my disclosure policy.
This Creamy Pesto Pasta is cheesy, garlicky and oh-so-good! If you’re a pesto lover, this recipe is for you!
Creamy Pesto Pasta is one of my favorites, and my entire family loves it too! The sauce is rich and creamy, yet it doesn’t feel as heavy as an alfredo sauce. The pesto gives it such a nice basil and garlic flavor, while the cherry tomatoes brighten the dish.
Can I use store-bought pesto?
Yes, you can absolutely use store-bought pesto if you’re in a pinch.
However, I would definitely recommend making your own if you can. Homemade pesto tastes so much better! Use your favorite pesto recipe, or try my Sunflower Seed Basil Pesto.
What kind of pasta should I use?
I use linguine in this recipe, but I sometimes like to use farfalle (bowtie) as well. I think this creamy pesto sauce would also work well with penne.
Try these other delicious recipes!
- Vegan Southwestern Salad with Creamy Chili-Lime Dressing
- Corn & Black Bean Quesadilla
- Teriyaki Glazed Corn
- Berry, Banana & Avocado Smoothie
- Ube Creamsicles
How do you make Creamy Pesto Pasta?
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 4 cloves of garlic, minced
- 1 1/2 cups of heavy cream
- 1/2 cup of water
- 2 vegetable bouillon cubes (I like to use the Maggi brand)
- 1 cup of pesto
- 1/2 cup of fresh grated parmesan cheese
- 2 cups of cherry tomatoes, cut in half
- salt and pepper to taste
- 1 lb of dried pasta
Step 1: Cook the pasta according to the directions on the package. Make sure to reserve 1 cup of pasta water before draining it.
Step 2: Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and saute it until it’s fragrant and just starting to turn golden brown (30 seconds to 1 minute). Don’t let the garlic brown or it will have a bitter taste.
Step 3: Add the cream, water, bouillon and pesto to the skillet. Simmer it for about 3 minutes, until the sauce thickens slightly.
Step 4: Add the parmesan cheese and cherry tomatoes and simmer for about a minute, just enough to heat the tomatoes through. Taste the sauce and add a dash of salt and pepper if you’d like.
Step 5: Add the cooked pasta and toss it in the sauce. If the sauce is too thick, add a little bit of the reserved pasta sauce to loosen it. Serve immediately. Enjoy!
I hope you enjoy this creamy pesto pasta and that it makes its way into your dinner rotation, like it’s made its way into mine!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic minced
- 1 1/2 cups heavy cream
- 2 vegetable bouillon cubes
- 1 cup pesto
- 1/2 cup fresh grated parmesan cheese
- 2 cups cherry tomatoes cut in half
- salt and pepper to taste
- 1 lb dried pasta
Instructions
- Cook the pasta according to the directions on the package. Make sure to reserve 1 cup of pasta water before draining it.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and saute it until it’s fragrant and just starting to turn golden brown (30 seconds to 1 minute). Don’t let the garlic brown or it will have a bitter taste.
- Add the cream, water, bouillon and pesto to the skillet. Simmer it for about 3 minutes, until the sauce thickens slightly.
- Add the parmesan cheese and cherry tomatoes and simmer for about a minute, just enough to heat the tomatoes through. Taste the sauce and add a dash of salt and pepper if you’d like.
- Add the cooked pasta and toss it in the sauce. If the sauce is too thick, add a little bit of the reserved pasta sauce to loosen it. Serve immediately. Enjoy!
Notes
- You can use store-bought pesto, but I highly recommend making your own. Here’s my Sunflower Seed Basil Pesto recipe.
- I use Maggi Vegetable Bouillon Cubes. You can use a different brand, but the flavor the dish may vary.
As always, sharing is caring! Please click on the buttons below to share this post with your friends!
