Creamy Pesto Pasta – A Quick and Dreamy Summer Dinner
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There’s something about summer that calls for fresh basil, bright flavors, and simple dinners — and this creamy pesto pasta hits all the right notes. It’s rich like an Alfredo, made with a generous scoop of fresh pesto stirred into a silky, creamy sauce. It’s one of my favorite ways to use up a surplus of basil and create a delicious, versatile sauce that clings beautifully to hot pasta.
I love how quickly this meal comes together. With just a handful of ingredients — think fresh garlic, baby spinach, parmesan cheese, extra virgin olive oil, and your favorite pasta — it’s a go-to recipe you’ll be making on repeat. This dish has that nutty flavor from the pesto and the creamy texture from the sauce that feels indulgent but still fresh enough for warmer weather.
Why You’ll Love This Creamy Pesto Pasta
This creamy pesto pasta is one of those easy recipes that feels like a treat but only takes about 30 minutes to make. The rich and silky sauce is a little like a traditional Alfredo, but with the fresh, bright flavor of basil pesto swirled in. It’s the perfect pasta for summer evenings when you want something satisfying but not too heavy. The flavor of the basil really shines, and the creamy base mellows it just enough to make it appealing to everyone at the table — even kids.
Whether you’re using store-bought pesto or your own fresh basil pesto made from scratch, this recipe delivers. It’s also flexible — you can make it with a nut-free pesto recipe if you’re cooking for someone with nut allergies or a tree nut allergy. I love to keep leftover pesto frozen in ice cube trays or a freezer bag so I can toss a cube into sauces like this any time I need a quick dinner idea. It’s a great way to make a big batch of pesto last through the week.
Why These Ingredients Work
For this recipe, I start with already-made pesto — either grocery store pesto or my own easy homemade pesto recipe. Using pesto that’s already blended saves time and lets me focus on building the creamy part of the sauce. I often make a nut-free version with pumpkin seeds, hemp seeds, or unsalted sunflower seeds to keep it friendly for those with nut allergies.
The creaminess of the sauce comes from a mixture of heavy cream and whole milk. Heavy cream gives the sauce that rich, silky base, while the milk helps loosen it up so it coats the pasta without being too thick. A little butter and flour are used to make a light roux, which gives the sauce some structure and ensures it clings to every noodle.
I always add fresh garlic to the pan for extra depth and flavor — it’s essential in any good Italian sauce. Then comes the parmesan cheese, which melts into the sauce to give it that signature salty, nutty flavor. You can also use pecorino romano or nutritional yeast for a dairy-free or vegan pesto twist.
Choosing the right pasta matters too. I usually go with something like penne or rotini because they grab onto the sauce well. Fettuccine or linguine also work great if you want a more traditional pasta night feel.
What to Serve with Creamy Pesto Pasta
This creamy pesto pasta is delicious on its own, but it also makes a great base for simple add-ons and sides. I love topping it with grilled chicken or sliced Italian sausage for extra protein. If you’re keeping things vegetarian, sautéed zucchini or roasted cherry tomatoes make great additions — they add color, texture, and a little sweetness to balance the richness of the sauce.
A fresh salad on the side, made with baby spinach or arugula, and tossed in a light lemon vinaigrette, adds a crisp contrast. Garlic bread or toasted sourdough is another favorite way to round out the meal — especially because you’ll want something to scoop up any leftover sauce from the plate.
If you’re hosting or bringing this to a gathering, serve it alongside other summer favorites like grilled vegetables or a simple caprese salad. It’s one of those dishes that fits in with just about anything.
How to Store Leftovers
Leftover creamy pesto pasta stores really well and makes a quick lunch the next day. I usually keep mine in an airtight container in the fridge for up to four days. When you reheat it, add a splash of milk or water to help loosen the sauce and bring it back to that creamy texture.
If you’ve made a big batch of pesto, freeze the extra in ice cube trays, then transfer the cubes to a freezer bag. That way, you can just toss a cube or two into the pan next time you’re making pasta, salad dressing, or even a creamy soup. You can also freeze the finished sauce on its own and reheat it gently on the stove when you’re ready to use it again.
This is one of my favorite pasta recipes for busy weeknights, especially in the summer when fresh herbs are everywhere. Whether you’re using fresh pesto made from garden basil or a classic pesto recipe from the store, this creamy, comforting dish is always a winner.
Step-by-step Instructions
Melt the butter
In a large skillet or saucepan, melt 2 tablespoons of butter over low heat. You want the butter to be fully melted but not browned.
Add garlic and sauté
Stir in 2 to 3 cloves of freshly minced garlic. Sauté for about 1 minute, just until fragrant. Be careful not to let the garlic brown — low and slow is key here.
Make the roux
Sprinkle in 2 tablespoons of all-purpose flour and whisk continuously for 1 to 2 minutes. The flour and butter will form a thick paste. This step helps give the sauce its creamy texture and prevents it from separating later on.
Add the milk and cream
Slowly pour in 1 cup of milk and 1 cup of heavy cream, whisking constantly to keep the mixture smooth. Turn the heat to medium and continue stirring as the sauce begins to thicken. This should take about 3–5 minutes.
Stir in the parmesan
Once the sauce is creamy and slightly thickened, reduce the heat to low and stir in 1/2 cup of grated parmesan cheese (or pecorino romano, if preferred). Stir until melted and fully incorporated.
Add the pesto
Finally, stir in 1/3 to 1/2 cup of prepared basil pesto — either homemade or store-bought. Mix well until the sauce turns a beautiful green and everything is fully combined. Taste and season with salt and pepper as needed.
Toss with pasta and serve
Add your cooked, drained pasta to the skillet and toss until every piece is coated in that creamy pesto goodness. Serve hot, optionally topped with extra parmesan and fresh basil leaves.
Creamy pesto pasta is one of those recipes that checks every box — it’s rich, comforting, fresh, and incredibly easy to make. Whether you’re using store-bought pesto or a fresh homemade basil pesto blended in your mini food processor, the results are always delicious. This creamy sauce, made with heavy cream, milk, fresh garlic, butter, flour, and parmesan cheese, brings together the best of Alfredo and classic pesto in one comforting dish. It’s truly the best thing to do with a surplus of basil during the summer months.
What I love most about this pasta is how versatile it is. You can make a big batch of pesto ahead of time and freeze it in ice cube trays or airtight containers for quick dinners down the line. If you’re working around nut allergies or tree nut allergies, you can easily use a nut-free pesto recipe with pumpkin seeds, sunflower seeds, or hemp seeds. Vegan pesto variations with nutritional yeast and avocado oil also work beautifully for those looking for a dairy-free or plant-based option.
This creamy pesto pasta pairs well with so many of your favorite things — grilled chicken, sautéed vegetables, or just a piece of crusty garlic bread. It’s one of those go-to recipes that makes dinnertime feel special without requiring a ton of effort. Whether you’re cooking for family, entertaining friends, or just craving a flavorful pasta night, this easy homemade pesto recipe will become one of your favorite ways to bring everyone to the table.
Don’t forget, this dish stores well, too. Keep leftovers in a freezer bag or airtight container in the fridge, and reheat gently with a splash of milk for a creamy texture all over again. From weeknight meals to special summer dinners, this creamy, nutty, herb-packed pasta delivers flavor and comfort in every bite. If you give it a try, I’d love to hear how it turned out — and if you make any swaps like spinach pesto, sun-dried tomato pesto, or a vegan nut-free pesto, let me know in the comments or on social media.
Creamy Pesto Pasta
This creamy pesto pasta combines the rich, comforting texture of Alfredo with the fresh, herby flavor of basil pesto. Made with garlic, butter, parmesan, milk, and cream, it comes together quickly for an easy and satisfying summer dinner. Perfect with homemade or store-bought pesto and easy to adapt for nut-free or vegetarian diets.
Ingredients
- 2 Tablespoons Butter
- 2 Tablespoons Garlic, minced
- 2 Tablespoons All Purpose Flour
- 1 cup Milk
- 1 cup Heavy Cream
- 1/2 cup Parmesan
- 1/2 Prepared Pesto
Instructions
- Melt the butter
In a large skillet or saucepan, melt 2 tablespoons of butter over low heat. You want the butter to be fully melted but not browned. - Add garlic and sauté
Stir in minced garlic. Sauté for about 1 minute, just until fragrant. Be careful not to let the garlic brown — low and slow is key here. - Make the roux
Sprinkle in 2 tablespoons of all-purpose flour and whisk continuously for 1 to 2 minutes. The flour and butter will form a thick paste. This step helps give the sauce its creamy texture and prevents it from separating later on. - Add the milk and cream
Slowly pour in 1 cup of milk and 1 cup of heavy cream, whisking constantly to keep the mixture smooth. Turn the heat to medium and continue stirring as the sauce begins to thicken. This should take about 3–5 minutes. - Stir in the parmesan
Once the sauce is creamy and slightly thickened, reduce the heat to low and stir in 1/2 cup of grated parmesan cheese (or pecorino romano, if preferred). Stir until melted and fully incorporated. - Add the pesto
Finally, stir in 1/2 cup of prepared basil pesto — either homemade or store-bought. Mix well until the sauce turns a beautiful green and everything is fully combined. Taste and season with salt and pepper as needed. - Toss with pasta and serve
Add your cooked, drained pasta to the skillet and toss until every piece is coated in that creamy pesto goodness. Serve hot, optionally topped with extra parmesan and fresh basil leaves.
