This Creamy Pesto Pasta is the perfect combination of tender spaghetti in a rich and creamy pesto sauce for a perfectly light summer comfort food! Juicy cherry tomatoes combine with minced garlic for a delicious sauce base then add heavy cream and fresh pesto for a great weeknight dinner that everyone raves about it!
Basil Pesto Pasta Recipe
Are you craving something light and refreshing factor of pasta but still want to keep it healthy and nutritious? This vegan creamy pesto pasta recipe is just what you want! This creamy pesto pasta is the best way to use fresh herbs like basil, broccoli, or spinach growing in your garden. It’s an easy and quick weeknight meal that you’ll definitely go to love!
If you want to make a healthier version of your creamy pesto pasta, then make your own batch of pesto sauce. It’s really easy to make, and you’ll only need 5 regular ingredients and only a few minutes to whip up your Homemade Healthy Pesto! Just toss your preferred spaghetti or pasta, add some toasted nuts, and your homemade pesto, you have a refreshing meal on the table ready in just under 20 minutes!
Why You’ll Love Creamy Pesto Pasta
- It’s so simple to make, you’ll just need heavy cream, homemade pesto, and al dente pasta!
- Creamy pesto pasta is vegan, dairy-free, vegetarian, and naturally gluten-free pasta recipe
- Perfect for Meal prep
- Healthy, flavorful, comforting, and easily customized
- It calls for simple ingredients that you may have already in your pantry
- It’s the best for those busy weeknights dinners!
Ingredients for Creamy Pesto Pasta
- Basil: Basil gives a fresh touch to the creamy pesto pasta, it has various health benefits.
- Broccoli or spinach: You can customize your homemade pesto sauce with any healthy ingredients. Broccoli and spinach are packed with fiber and nutrients. Make your own homemade pesto pasta.
- Olive oil: The authentic pesto sauce calls for olive oil, you can use regular olive oil or even extra virgin olive oil.
- Lemon: to give the pesto a limy taste drizzle a freshly squeezed lemon.
- Garlic: raw garlic cloves, I would not recommend using garlic powder. Fresh garlic gives a nice depth to the pesto sauce.
- Pine nuts: Basically any roasted nuts, to give the creamy pesto sauce a nutty flavor.
- Salt and Black pepper to taste
- Fresh parmesan: if you are making a Vegan version of Creamy pesto pasta then omit this. Or you can try this vegan parmesan.
- Heavy cream: add some creaminess to the pesto pasta
- Grape or cherry tomatoes
How to make Pesto Pasta
- Boil water in a large pot, add 2 tbsp salt. When the water boils add pasta and cook as per the package.
- Drain the pasta in a colander and drizzle a tbsp of olive oil and toss it to coat the pasta perfectly, and leave it to cool.
- Heat olive oil in a large pan over low to medium heat. Add minced garlic and dried herbs. Cook for 20 to 30 seconds or until fragrant.
- Add diced cherry tomatoes and cook for 2 to 3 minutes over medium heat.
- Turn off the flame and let it cool down for a few minutes and then add heavy cream and pesto. Stir it to combine everything together.
- Add al dente pasta and toss everything to coat evenly. Do not heat again. The pesto will turn black.
- Serve with stir fry broccoli, fresh basil leaves, and grated parmesan cheese. Enjoy the Creamy Pesto Pasta!
Creamy Pesto Pasta Tips & Variations
- Cook the pasta or noodles al dente: It’s best to cook the pasta until the pasta is tender and slightly chewy.
- Cook pasta in saltwater: The saltwater enhances the flavor of the pasta and helps its cook better. Generally, I add 2 tbsp salt in the pasta water, dont worry, most of it will be drained in along with the water.
- Do not toss pesto and pasta on the stove: homemade pasta sauce may turn black if you heat it. It is advisable to toss the pesto and pasta in a bowl but not in the pot.
- Creamy pesto pasta stays well in the fridge for about 3 to 4 days. It tastes perfect with a green salad.
- Pesto may get thicker as it cools. Adjust the consistency by adding water and olive oil.
- Do not reheat leftover creamy pesto pasta (if using homemade pesto), the pesto sauce will turn black. Just bring the pasta to room temperature and then have it.
- You may use store-bought pesto sauce for this recipe. Use ½ cup for this recipe. Do not use more than ½ cup pesto for this recipe, the storebought contains more concentrated flavors.
More Pasta Recipes:
- Penne Rosa– Noodles & co. Copycat
- Mediterranean Chickpea Pasta Salad
- Thai Peanut Pasta
