Craving something luscious yet easy to make? With a handful of simple ingredients and just 20 minutes, you can whip up this creamy pesto pasta recipe!
This is one of those simple pasta dishes that's so delicious it's worthy of an Italian restaurant. Tender pasta is tossed in a delicious creamy pesto sauce—the result is pure comfort food in a bowl. This foolproof dish is perfect for busy weeknights but still fancy enough for an effortless date night in! That's why I'm sure this easy dinner is going to become a favorite recipe your whole family is sure to love!
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Recipe Testing Notes
I've been making a gluten-free pesto pasta for years by simply tossing warm pasta with pesto and serving it with fresh mozzarella, tomatoes, and often a side of grilled chicken.
I decided to try a creamy variation and it was next level! Not only is it easy to make but the addition of a clove of fresh garlic, some extra parmesan cheese, and heavy cream really changes up the whole vibe; the extra richness is really satisfying.
The best part is the pesto cream sauce comes together very quickly—kind of like my easy pizza sauce recipe! You will prepare the sauce while you boil your pasta. Then as soon as the pasta has finished cooking, toss it with the sauce and enjoy!
Ingredients
- Fresh Basil Pesto: You can use my homemade pesto recipe or a store-bought pesto you enjoy.
- Heavy Cream: This is what makes a creamy sauce out of the pesto. It's not too rich, but adds just the right amount of creaminess. You can use whipping cream or half and half, but it may not be quite as rich.
- Parmesan Cheese: I prefer to use freshly grated, real parmesan cheese in any recipe calling for parmesan! I find the best price at Costco along with my other gluten-free finds.
- Fresh Mozzarella: I like using the fresh mozzarella pearls, but you can dice up a ball of fresh mozzarella if that's what you have.
- Grape Tomatoes: Cherry tomatoes or even a diced Roma tomato is also fine.
- Dried Pasta: I used gluten-free penne pasta in this recipe, but feel free to use your favorite pasta. Penne, fusilli, or farfalle are great choices for the pasta shape. You could even go the extra mile and make some fresh gluten-free egg noodles!
*Refer to the recipe card for full ingredient information.
Recipe Substitutions and Variations
- Feel free to use a pesto without pine nuts or even a spinach pesto in this recipe.
- For a dairy free option, you may consider using a plant based cream or coconut cream instead of heavy cream and omitting the mozzarella cheese. Nutritional yeast is often a good substitute for parmesan cheese as it imparts a cheesy flavor.
- This sauce is naturally gluten-free. Use gluten-free pasta to make this a completely gluten-free meal. Nutritional yeast is also gluten-free.
How to Make Pesto Cream Sauce
If you plan to make fresh pesto, be sure to whip that up in the food processor first. Also get a pot of water boiling so you can cook the pasta. When you've added the pasta to your boiling water, go ahead with the creamy pasta sauce.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant. Pour in the whipping cream and bring to a gentle simmer. Whisk in the parmesan cheese until it melts.
- Stir in the pesto sauce.
- Allow the sauce to simmer on low for a minute or two, or until your pasta is done. Taste and adjust seasoning, as desired.
- Add the drained pasta to the skillet with the creamy pesto sauce, toss to coat evenly. If the sauce is too thick, add some reserved pasta cooking water until you reach the desired consistency.
- Toss in the fresh mozzarella pearls and grape tomatoes. Sprinkle with extra parmesan cheese, if desired. Serve immediately.
What to Serve With Creamy Pesto Pasta
If you want more protein, feel free to serve this dish alongside some grilled Italian marinated chicken, gluten-free chicken meatballs, or some crispy gluten-free chicken cutlets! A small side salad and garlic bread would be a great way to round out the meal.
Recipe Tips
- Boil the pasta in salted water to ensure the pasta itself is flavorful.
- Don't overcook the pasta or it will be mushy after you've added it to the sauce.
- When you make the pasta, reserve a cup of pasta water. Pasta water is a great way to stretch the sauce it a bit further or thin it out if it's too thick.
- The recipe only requires ¼ cup of pesto sauce, feel free to add a bit more if you like.
- If you reheat the pasta, you may need to add a splash or two of milk, cream, or water to loosen up the sauce again.
Storage
The recipe is best served fresh. If you have leftovers, they can be stored in an airtight container in the refrigerator for several days. Reheat in the microwave until warmed through.
Recipe FAQs
For pesto, short, ridged pasta is often the best choice because it holds onto the sauce well. Some of the best options include penne, fusilli, rotini, and farfalle (bow-tie) pasta. Longer pasta shapes, such as spaghetti or linguine also work.
The best gluten-free pasta to use is one that you enjoy. In my experience, brands like Barilla, Jovial, Ancient Harvest, and Rummo have great gluten-free pastas that come very close to the taste and texture of regular pasta. Chickpea or lentil-based pastas tend to have strong flavors, but are offer more nutritional benefits comparatively. Often times it takes a bit of trial and error with the options at your grocery store to find the one that you like best.
Creamy pesto is typically made by combining homemade basil pesto sauce or even a jar of pesto with a creamy element. Usually heavy cream or whipping cream is added to give it that rich, creamy texture. Lighter creams or milk can also work but the result may not be as thick or rich. Some recipes even call for a bit of cream cheese as it will stabilize the sauce, add a bit of tanginess, and it will melt smoothly.
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Recipe
Pasta with Creamy Pesto Sauce
Ingredients
Pesto Cream Sauce
- 1 Tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- ¾ cup heavy cream
- ½ cup parmesan cheese, grated
- ¼ cup pesto sauce
- Pinch of salt, black pepper, or red pepper flakes, to taste
For Serving
- 12 oz dried penne pasta, gluten-free if needed
- 10 oz grape tomatoes, halved
- 8 oz fresh mozzarella pearls
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the dried pasta according to the package instructions. Reserve a cup of pasta water before draining.
Prepare the Sauce
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for a minute, until fragrant.
- Stir in the heavy cream and allow it to come to a gentle simmer, not a boil. Reduce the heat to low and gradually whisk in the parmesan cheese until it melts and the sauce thickens slightly.
- Stir in the pesto sauce. Simmer the sauce for about 2-3 minutes, or until your pasta is done cooking. Keep an eye on the sauce and stir occasionally. Taste and season the sauce with salt, black pepper, or a pinch of red pepper flakes, if desired.
Bring it Together
- Add the drained pasta to the skillet with the creamy pesto sauce, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
- Gently fold in the grape tomatoes and fresh mozzarella pearls. Serve immediately.
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Kathy
Looks delicious!