The Ultimate 10-Minute Creamy Pesto Pasta: Quick, Easy, and Delicious
If you’re searching for a meal that embodies richness, comfort, and incredible flavor without demanding hours in the kitchen, this 10-minute creamy pesto pasta is your perfect culinary companion. This remarkable recipe is a testament to how simple ingredients can yield extraordinary results, crafted with just five core components and notably, no heavy cream. Instead, it utilizes a cleverly prepared light white sauce to achieve that coveted creamy texture and depth, ensuring a satisfying meal that’s never overly heavy. It strikes an ideal balance of speed, simplicity, and utterly delicious taste, making it an indispensable recipe for those hectic weeknights or when you need a fantastic last-minute lunch.
✩ What readers are saying…
“Just made this – super easy and delicious!! Love the instructions and pictures!” -Sabah
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
Pasta served with a vibrant homemade pesto is undeniably a classic, a cherished staple in Italian cuisine and a favorite for many home cooks. Its fresh, aromatic flavors are timeless. However, elevate that classic dish by introducing a creamy element, and you transform it from merely “good” to truly great. This simple addition of a creamy white sauce takes the beloved pesto to an entirely new dimension of flavor and texture, creating an experience that’s both deeply comforting and surprisingly sophisticated. It’s a wonderful way to enjoy the herbaceous notes of pesto, softened and enriched by a luscious sauce that clings perfectly to every strand of pasta.
Understanding Pesto: The Herbaceous Heart of Our Dish
Pesto is a vibrant, uncooked sauce originating from Genoa, Italy, with a history spanning centuries. Traditionally, it’s a harmonious blend of fresh basil leaves, rich pine nuts, robust Parmesan cheese (or Pecorino Sardo), aromatic garlic, and high-quality olive oil, all brought together with a pinch of salt. The classic method involves crushing these ingredients in a mortar and pestle, a process that releases the essential oils and flavors of the basil and garlic beautifully. While a mortar and pestle still offers an authentic experience, modern kitchens often rely on the convenience of a food processor or blender to achieve the desired consistency quickly.
Over time, countless variations of pesto have emerged, proving its versatility. Basil can be substituted with other leafy greens like spinach, arugula, or even sun-dried tomatoes for different flavor profiles. Pine nuts, often a pricey ingredient, are frequently swapped for more economical and equally delicious alternatives such as walnuts, almonds, or even pumpkin seeds. Similarly, various cheeses can be used to alter the taste, offering endless possibilities for customization. My personal recipe for “frugal” pesto is one such riff, where a more budget-friendly ingredient replaces the expensive pine nuts, yielding a flavor that I believe is even superior to the classic. This adaptability makes pesto a fantastic foundation for many dishes, including our creamy version.
Why Add Creaminess to Pesto? A Family Revelation
A Personal Journey to Creamy Pesto Perfection
Years ago, when my husband Brian and I were newlyweds, we once ordered pasta with pesto at an Italian restaurant. I thoroughly enjoyed the fresh, basil-forward flavors. Brian, however, found it reminiscent of “eating chopped grass” with his pasta. While his description was a bit dramatic, it highlighted a common sentiment: sometimes, the intense, undiluted herbaceousness of pure pesto can be overwhelming for some palates. It took me a while to realize this, but it became clear that if I wanted our family to enjoy pasta with pesto, I needed to find a way to temper its strong profile.
This realization became particularly important as I started growing basil and making large batches of pesto to freeze and enjoy all winter long. Pesto is incredibly convenient for quick meals on its own, or as a base for more elaborate dishes like Mediterranean chicken pesto pasta with dried tomatoes, or simply as a versatile side dish alongside chicken or sausage. It’s also often a kid-pleaser due to its vibrant color and familiar pasta format. But for Brian, and potentially others in the family, the “grassy” issue remained.
My quest led me to the ingenious solution of creamy pesto pasta. By introducing a simple, luscious white sauce, I discovered a way to soften the pesto’s intensity, enhance its richness, and create a dish that everyone, even Brian, could genuinely savor. It transformed pesto from a polarizing ingredient into a universally loved meal, all while adding only a couple of extra minutes to the preparation time. This adaptation made homemade pesto a true pantry staple, ensuring it never went to waste and always brought joy to our dinner table.
Crafting the Perfect Creamy Pesto Pasta: The Secret Sauce
My unique take on creamy pesto pasta hinges on creating a light yet rich white sauce, often referred to as a béchamel, as its base. This sauce is lovingly crafted from just butter, flour, and milk, cooked to a perfect velvety consistency before the pesto is folded in. While some recipes might suggest simply heating heavy cream and adding pesto, I found that method often resulted in a sauce that was too thin for my liking. I was aiming for something more substantial, a sauce that had the luxurious mouthfeel and thickness akin to a classic Alfredo, but with the distinct, fresh flavor of basil pesto.
This creamy white sauce achieves exactly that. It provides a beautiful body and richness that perfectly complements and softens the bold flavors of the pesto, transforming it into an incredibly appealing and satisfying dish. This recipe has quickly become a steadfast family favorite, even winning over my once-skeptical husband, Brian.
Beyond its incredible taste, one of the greatest advantages of this creamy pesto pasta is its sheer speed and simplicity. It’s truly a 10-minute wonder, making it the ultimate solution for those busy evenings when time is of the essence. I always keep the ingredients on hand because I know I can whip up this meal faster than ordering takeout. This convenience is invaluable, not only for saving time but also for sticking to our budget and resisting the temptation to opt for less healthy, more expensive fast food options. Having such a reliable, quick, and delicious recipe in your culinary arsenal is a game-changer for maintaining a balanced and enjoyable home cooking routine.
Essential Ingredients for Your Creamy Pesto Pasta
The beauty of this creamy pesto pasta lies in its minimal yet impactful ingredient list. Each component plays a crucial role in creating the rich, comforting flavors we crave. Here’s a closer look at what you’ll need and some tips for each:
- Pasta of Choice: Any pasta shape works wonderfully here, from long strands like spaghetti or fettuccine to shorter, heartier shapes like penne, fusilli, or farfalle. I always lean towards using a whole grain pasta for its added fiber and nutrients, but feel free to use your family’s favorite. For an extra boost of protein and a naturally gluten-free option, I highly recommend this brand of chickpea pasta – it holds its texture beautifully and is a fantastic healthy alternative.
- Premade Pesto: The quality of your pesto will significantly influence the final dish. While store-bought pesto is convenient, I highly encourage using pesto you’ve made and stashed in your freezer during peak basil season. Homemade pesto offers unparalleled freshness and flavor. If using frozen pesto, allow it to thaw slightly while you prepare the sauce so it can be easily incorporated.
- Milk: This is the base for our creamy white sauce. Whole milk will yield the richest, most luxurious sauce, but 2% milk works perfectly fine for a slightly lighter option. Some readers have successfully used half-and-half for an even richer sauce, akin to a true Alfredo. I have not personally tested this recipe with non-dairy milk substitutes, as their protein and fat content can affect thickening. If you experiment with them, be prepared for potential adjustments to the flour/starch amount.
- All-Purpose Flour: This is the thickening agent for our white sauce, creating a smooth, velvety consistency when combined with butter and milk. If you’re looking to keep this dish gluten-free, you can easily substitute the all-purpose flour. Use 1 tablespoon of cornstarch or potato starch; simply whisk it thoroughly into the cold milk *before* pouring it into the melted butter, then whisk continuously over the heat until the sauce thickens to your desired consistency.
- Butter: Not just for flavor, butter is essential for creating the roux (a mixture of fat and flour) that forms the foundation of our white sauce. It contributes to the sauce’s silky texture and rich taste.
- Salt: Essential for seasoning the white sauce and enhancing all the flavors. Always add to taste, as the salt content in your pesto and pasta water can vary.
- Optional Variations: This creamy pesto pasta is incredibly versatile! Feel free to customize it with additional ingredients. Consider adding cooked protein like shredded chicken (rotisserie chicken works great!), sautéed shrimp, or chickpeas for a vegetarian protein boost. For added vegetables, stir in fresh spinach leaves (they’ll wilt beautifully into the warm sauce), or vibrant dried tomatoes for a burst of concentrated flavor. A sprinkle of chopped fresh tomatoes on top just before serving adds a lovely fresh contrast.
A Quick Note on Making a White Sauce (Béchamel)
Please believe me when I say that making a classic white sauce (also known as béchamel) is genuinely simple. For years, I relied on canned “cream-of-something” soups for thickening, intimidated by the idea of making a sauce from scratch. But once I mastered this basic technique, there was no turning back. What truly astonished me was realizing that a homemade white sauce requires only four common ingredients: butter, flour, milk, and a touch of salt. Compare that to the extensive and often unpronounceable ingredient lists found in many canned creamed soups! Beyond the ingredient transparency, the taste difference is simply incomparable. A homemade white sauce offers a fresh, clean, and wonderfully creamy flavor that canned versions can’t match, elevating any dish it graces.
Step-by-Step Directions for Your 10-Minute Creamy Pesto Pasta
Timing Tip for Ultimate Speed: To ensure your creamy pesto pasta is truly ready in 10 minutes, always start by getting your pasta water boiling first. While the water heats up and the pasta cooks, you’ll be simultaneously preparing the white sauce. The pasta usually takes the longest, so this parallel cooking method is key to a super fast dinner!
Step 1: Create the Roux Base. Begin by melting the butter in a medium-sized saucepan over medium heat. Once the butter is fully melted and shimmering, add the all-purpose flour. Whisk continuously and vigorously to combine the butter and flour, creating a smooth paste known as a roux. Cook this mixture for about one to two minutes, stirring constantly. You want it to bubble gently and just start to turn a very pale golden color, as shown in the image above, but be careful not to let it brown too much. A pale roux ensures a light-colored white sauce, whereas a darker roux would yield a nuttier flavor and a darker sauce, which isn’t what we’re aiming for here.
Step 2: Whisk in the Milk and Thicken. Once your roux is ready, slowly, very slowly, pour in the cold milk while continuously whisking. This gradual addition and constant whisking are crucial to prevent lumps and ensure a silky-smooth sauce. Continue to cook and stir over medium-high heat. The sauce will gradually thicken as it heats, coating the back of a spoon. This process typically takes a few minutes. Once thickened, stir in a teaspoon of salt, or adjust to your personal taste. TIP: If the sauce becomes too thick for your preference, you can thin it out with a splash of the reserved hot pasta water or a little more milk. Remember, the pesto will also thin it slightly when added.
Congratulations, you’ve just mastered making a delicious homemade white sauce! It’s truly much simpler than many people imagine.
Step 3: Infuse with Pesto. Once your white sauce has thickened to your desired consistency, remove the saucepan from the heat. Now it’s time to add the star flavor: pesto. Stir in ½ to ¾ cup of your favorite pesto. The exact amount can be adjusted to your taste preference – I typically use one of my small frozen pesto containers, which holds about ½ to ⅔ cup, and it creates the perfect balance with this amount of white sauce. Mix thoroughly until the pesto is fully incorporated and the sauce turns a beautiful pale green hue.
Step 4: Combine and Serve. By now, your pasta should be perfectly al dente. Drain the cooked pasta, reserving about a cup of the starchy pasta water just in case you need to adjust the sauce consistency later. Return the drained pasta to its original pot. Pour the warm, creamy pesto sauce directly over the pasta. Toss everything together thoroughly until every noodle is beautifully coated in the rich, vibrant sauce. This is also the perfect moment to fold in any cooked proteins, fresh spinach, or dried tomatoes if you’re using them. Serve immediately and enjoy your quick, delicious, and satisfying creamy pesto pasta!
Serving Suggestions for Creamy Pesto Pasta: Complete Your Meal
This creamy pesto pasta is wonderfully versatile and can be enjoyed in many ways. It’s substantial enough to be a satisfying meal on its own, perhaps accompanied by a simple side salad to add a fresh, crisp counterpoint. I particularly love it paired with a bright orange-almond salad for a delightful contrast of flavors and textures. For those who prefer a heartier meal, it serves as an excellent base for adding your favorite cooked proteins. Consider stirring in shredded rotisserie chicken, succulent grilled shrimp, or even pan-seared scallops for an elegant touch.
Beyond being a main course, creamy pesto pasta excels as a flavorful side dish, perfect for family dinners or potluck gatherings. Its vibrant taste pairs exceptionally well with a variety of grilled or roasted meats. Serve it alongside savory roasted sausages with peppers and onions, tender grilled chicken, or accompany comforting easy mini meatloaves. A sprinkle of fresh Parmesan cheese or a garnish of chopped fresh basil or parsley before serving adds an extra layer of freshness and visual appeal. No matter how you choose to serve it, this creamy pesto pasta is sure to be a crowd-pleaser.
What Readers Are Saying: Creamy Pesto Pasta Raves!
“Can I say it, OMG? This was so easy and so good. I added Parm Cheese and Grilled Chicken. OMG x 2!” -Kathy
“This is so simple and so delicious! My husband also is not a fan of full on pesto, so this was a perfect compromise. 🙂 I made some turkey meatballs and let them simmer in the sauce. We enjoyed this very much!” -Mary
“I made this tonight and it was wonderful. Two days ago I made the homemade pesto from your recipe and froze some of it. I saved some for tonight for the white sauce, then I added sautéed shrimp to my thin spaghetti with pesto and it tasted like a fine restaurant meal. Will def be making your recipe again.” -Teresa
There you have it – a testament to the versatility and undeniable appeal of this creamy pesto pasta. This recipe is more than just a quick meal; it’s a valuable addition to your cooking repertoire, helping you combat those last-minute “what’s for dinner?” dilemmas and avoiding the temptation of takeout. It’s quick, easy, and incredibly flavorful, making it a strong contender for your next family favorite. I sincerely hope you love it as much as we do. Once you’ve tried it, please remember to share your experience by leaving a rating and review – your feedback helps fellow home cooks discover this delicious dish!
Print Recipe
Pin Recipe
SaveSaved!
Creamy Pesto Pasta Recipe
Equipment
-
4-6 quart stock pot
-
3-quart saucepan
Ingredients
- 1/4 cup butter
- 1/4 cup flour* (see notes for gluten free option)
- 2 cups milk
- ½ to 1 teaspoon salt to taste
- ½ to ¾ cup pesto to taste
- ¾ pound pasta
- optional pasta water or milk
Instructions
-
Start the water boiling for the pasta. When it boils, cook as directed on the package.
-
Meanwhile, make a white sauce by melting the butter in a medium sized saucepan over medium heat. Whisk in the flour until combined; cook for a couple minutes, stirring constantly. Slowly add the milk and stir over medium-high heat until thickened (TIP: If too thick, add a bit of reserved pasta water or a bit more milk, though it will thin when the pesto is added, too.)
-
Add the pesto to the white sauce, stir and remove from heat.
-
Drain the pasta and return pasta to the pot. This is where you can add cooked protein, spinach, dried tomatoes or cheese.
-
Toss the sauce with the pasta in the pot and serve.
Notes
Variations:
- Add cooked chopped cooked chicken, shrimp, sausage, or smoked salmon.
- Add chopped fresh spinach along with the sauce and toss it all together.
- Add chopped dried tomatoes.
- Top pasta with fresh chopped tomatoes.
Gluten Free Option:
Omit flour and use 1 tablespoon of cornstarch or potato starch, whisking it into the cold milk before pouring into the melted butter. Whisk as directed over the heat until thickened and proceed with the recipe (if it’s not thick enough, whisk more starch, 1/2 tablespoon at a time, to a small amount of cold milk and add to the heating sauce).
Nutrition
Creamy Pesto Pasta FAQs
The most reliable way to thicken creamy pesto pasta, as detailed in this recipe, is by creating a white sauce base using a roux (a mixture of butter and flour) and milk. This method yields a consistently smooth and thick sauce. Alternatively, you could use heavy cream and gently simmer it on low heat until it naturally reduces and thickens slightly, though this will result in a thinner consistency than a flour-based white sauce. For a dairy-free or gluten-free alternative, you can whisk cornstarch or potato starch into cold milk (or a non-dairy milk substitute) before adding it to melted butter, and then heat it until it reaches your desired creamy thickness.
Pesto pasta is incredibly versatile! It can easily stand alone as a light, satisfying meal, especially when paired with a fresh green salad or some crusty bread. For a more substantial dinner, it makes a wonderful side dish alongside grilled or roasted proteins such as chicken, fish, shrimp, or sausage. It also acts as an excellent canvas for incorporating other ingredients: stir in sautéed vegetables like spinach, bell peppers, or onions, cooked chicken, shrimp, or even leftover roasted vegetables to create a complete and hearty dish. Its adaptable nature makes it perfect for using up whatever you have on hand.
Creamy pesto pasta offers a harmonious blend of the classic pesto flavors you know and love – the bright, aromatic notes of basil and garlic, the savory depth of Parmesan, and the richness of olive oil – but with a delightful twist. The addition of the creamy white sauce softens the intensity of the raw pesto, making it less sharp and herbaceous, and far more mellow and comforting. The texture is noticeably smoother and silkier than traditional pesto, which can sometimes feel a bit “chunky” with chopped herbs. This creamy version provides a luscious, velvety mouthfeel that coats the pasta beautifully, making for a wonderfully balanced and indulgent experience without being overly heavy.
More Quick Dinners To Try
- 20 Minute Mediterranean Chicken Pesto Pasta Recipe
- Cajun Beef on Spiced Potatoes
- Sheet pan dinner: Roasted Sausages, Peppers and Onions
This recipe has been updated – it was originally published in April of 2010 and updated in 2020 and 2025.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read our full disclaimer and advertising disclosure.