Best 15-Minute Creamy Pesto (Printable)

A quick, luscious pasta tossed in creamy basil pesto and Parmesan, ready in just 15 minutes.

# What You Need:

→ 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 tbsp olive oil
07 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# How to Make It:

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.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Pour in heavy cream and bring to a gentle simmer. Whisk in pesto and Parmesan cheese until smooth and slightly thickened, about 2 minutes. Season with salt and pepper.
04 - Add cooked pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually if needed to adjust sauce consistency.
05 - Divide pasta among bowls. Garnish with toasted pine nuts, fresh basil leaves, and extra Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than most delivery apps can get to your door, and tastes infinitely better.
  • The creamy sauce clings to every twist of pasta like it was meant to be there all along.
  • You can dress it up or down depending on your mood or what's hiding in your crisper drawer.
  • It uses ingredients you probably already have, so no frantic grocery runs required.
02 -
  • Always reserve pasta water before draining, because once it's gone, you can't get that starchy magic back.
  • Don't let the garlic brown or it'll turn bitter and ruin the whole vibe of the sauce.
  • Toss the pasta in the skillet over low heat so the sauce clings instead of pooling at the bottom of the bowl.
03 -
  • Toast the pine nuts in a dry pan over medium heat, shaking it often, because they go from golden to burnt in seconds.
  • Use a skillet that's big enough to toss the pasta comfortably, or you'll end up flinging noodles across your stove.
  • If your pesto is very oily, drain off a little before adding it to the cream so the sauce doesn't separate.
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