Best 15-Minute Creamy Pesto (Printable)

A quick, creamy pesto pasta dish ready in 15 minutes with fresh basil and Parmesan highlights.

# Ingredient List:

→ Pasta

01 - 14 oz penne or fusilli pasta

→ Creamy Pesto Sauce

02 - ½ cup heavy cream
03 - ⅓ cup basil pesto (store-bought or homemade)
04 - ¼ cup grated Parmesan cheese
05 - 1 small garlic clove, minced
06 - 1 tablespoon olive oil
07 - Salt and freshly ground black pepper, to taste

→ Garnish

08 - 2 tablespoons toasted pine nuts (optional)
09 - Fresh basil leaves, for serving
10 - Extra Parmesan cheese, for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.
02 - In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
03 - Stir in the heavy cream and bring to a gentle simmer. Whisk in the basil pesto and grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes. Season with salt and freshly ground black pepper.
04 - Add the drained pasta to the skillet and toss to coat in the creamy pesto sauce. If needed, add a splash of reserved pasta water to adjust the sauce consistency.
05 - Divide the pasta among serving bowls. Garnish with toasted pine nuts, fresh basil leaves, and extra Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you actually tried.
  • The creamy sauce clings to every ridge of pasta without feeling heavy or one-note.
  • You probably already have most of these ingredients hiding in your pantry right now.
02 -
  • Don't skip reserving the pasta water, I learned this the hard way when my sauce seized up into a thick paste and I had to start over.
  • Add the garlic to cool or barely warm oil and heat them together, or it'll burn in seconds and turn acrid.
  • Taste the sauce before adding salt, because both pesto and Parmesan are salty and you can always add more but you can't take it back.
03 -
  • Use the best pesto you can find or make, because it's the star here and you'll taste the difference between a bright, garlicky jar and a dull one.
  • Don't let the cream boil hard or it might break, just a gentle simmer is all you need to marry everything together.
  • If you're doubling this for a crowd, work in batches so the pasta doesn't cool down and the sauce stays silky.
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