creamy pesto pasta

This sauce is rich and creamy and so yum. Throw in some grilled chicken, shrimp or broccoli to change it up.

Creamy Pesto Pasta Recipe

Basil

tbsp extra virgin olive oil

heavy cream

salt and pepper

pasta,

Heat olive oil over medium heat.

Add pesto and mix into the oil. Be...

Add pesto and mix into the oil. Be sure to stir often as the pesto warms.

When the pesto is warmed and just a...

When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you'd like.)

Add some pasta water to thin out the...

Add some pasta water to thin out the sauce, if needed.

Turn down the heat and continue to stir...

Turn down the heat and continue to stir to incorporate the cream and pesto. Salt and pepper to taste.

Quick and easy mascarpone pesto pasta is the tastiest creamy pasta dish you’ll ever make in under 15 minutes. It's the best weeknight dinner.

Mascarpone Pesto Pasta

500 g (1/2 lb.) spaghetti noodles

olive oil

basil pesto

mascarpone cheese,

lemon juice

cherry tomatoes, halved

salt (or

black pepper (or

basil leaves (for garnish)

Parmesan cheese, freshly grated (for garnish)

Bring a large pot of salted water to a boil and cook spaghetti according to package instructions or until al dente, about 8-10 minutes. Do not overcook the pasta. Turn off the heat and reserve 1 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.

Transfer pasta into a large mixing bowl and add pesto, mascarpone cheese, lemon juice and 1/2 cup reserved pasta water (add up to 1/2 cup more if desired). Stir in cherry tomatoes, and season with salt and pepper. Toss well to coat. 

Top with fresh basil, Parmesan cheese, some dollops of pesto, and a drizzle of olive oil. Serve immediately.

Looking for a simple restaurant quality meal you can make at home, this easy creamy pest pasta recipe has got your name written all over it. Everyone would wipe their plate clean with this pasta dish. It is incredibly good and super easy to make!!!

Easy Creamy Pesto Pasta Recipe

spaghetti

garlic

unsalted butter

basil pesto sauce

chicken stock

Cup single cream

Salt and black pepper

Fresh basil and parmesan cheese

Make the basil pesto sauce: in a food processor add basil, garlic, pinenuts, parmesan cheese, olive oil, salt, and black pepper and pulse until it&#39;s all combined. Set aside

Boil the spaghetti: boil a large pot of salted water. Add spaghetti and cook until al dente, following the package instructions, also reserve some pasta water. Drain and set aside. While the pasta is cooking, proceed to make the sauce.

Make the creamy sauce: in a medium skillet, add butter and heat over medium heat until melted, add chopped garlic, and saute for about a minute stirring occasionally until soft and slightly golden. Then pour in single cream, season with salt and black pepper to taste, stir everything together, and bring to a gentle simmer for about 2-3 minutes.

Stir in the pesto sauce and continue to simmer for another 3-5 minutes. Add the drained pasta, stir, or toss to combine. Taste for salt and pepper and adjust accordingly. If the sauce is too thick, add some pasta water accordingly to lighten it to your preference.

Take it off the heat and serve the pasta immediately with any protein of choice with a side of garlic bread, bacon bits, or salad. Enjoy

Creamy Pesto Pasta with fettuccine, broccoli, and sun-dried tomatoes is tossed in a flavorful pesto Alfredo sauce. This pasta dish is simple to make and can be ready in 30 minutes or less!

Creamy Pesto Pasta

fettuccine ((not an entire box))

salt and pepper

broccoli

pesto ((Note 1))

Parmesan

sun-dried julienne-cut tomatoes

PASTA AND BROCCOLI: Bring a big pot of water to a boil. Generously salt the boiling water; I add a heaping tablespoon of salt. Add in the 10 ounces pasta and cook according to package directions until al dente. 2-3 minutes before the pasta will be done, add the 2 cups chopped broccoli to the boiling water, stir, and continue cooking until pasta is ready. Drain both and set aside for a minute.

PESTO SAUCE: Meanwhile, in a large skillet (big enough to hold all the pasta), add the 2 tablespoons butter. Heat over medium heat until melted and then add in the 1 and 1/2 teaspoons minced garlic. Stir for 1 minute or until fragrant. Lower the heat if it&#39;s sizzling or browning. Add in the 3/4 cup heavy cream and 1/4 cup chicken stock. Stir to warm through and then add in the 1/4 cup prepared pesto and 1/2 cup freshly grated Parmesan cheese. Season the sauce to taste; I add 1/4 teaspoon pepper and 1/4 teaspoon salt. Stir until cheese is melted and sauce is smooth. Lower the heat to low and add in the sun-dried tomatoes.

TOSS IN PASTA: Add the hot drained pasta and broccoli to the sauce and toss with tongs to combine. Taste and adjust seasonings; you may need an extra splash of heavy cream and/or chicken stock and an extra spoonful of pesto depending on how much sauce the pasta is absorbing. Remove from heat and divide onto plates.

FINISHING: If desired, top individual plates with additional freshly grated Parmesan cheese, toasted pine nuts (See Note 3), fresh basil, and an extra sprinkle of freshly cracked pepper (or red pepper flakes if you&#039;d like some heat).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680294194/rnyd6u6bcvqbjklb7ptq.mp4

Creamy Pesto Pasta with fettuccine, broccoli, and sun-dried tomatoes is tossed in a flavorful pesto Alfredo sauce. This pasta dish is easy to make and can be ready in 30 minutes or less!

Creamy vegan pesto pasta with roasted tomatoes and undetectable spinach! The perfect quick, comforting dish for a weeknight dinner, with just 8 ingredients and 30 minutes required!

Creamy Vegan Pesto Pasta (30 Minutes!)

cherry tomatoes, halved

sea salt

Water ((for boiling))

Salt ((for seasoning water))

dry pasta

raw cashews*

water

spinach

garlic, peeled

½ Tbsp lemon juice

yeast

tsp sea salt

Vegan Parmesan Cheese ((or store-bought))

chopped basil

ROASTED TOMATOES (optional, but recommended for a pop of color and sweetness): Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Add the halved cherry tomatoes and drizzle with olive oil and toss to coat. Arrange tomatoes cut side down, sprinkle with salt, and roast for 25-30 minutes until the tomatoes are tender and the skins have shriveled slightly.

PASTA: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot. Bring to a boil. Once boiling, add pasta, stir, and set a timer according to your pasta package instructions.

PESTO SAUCE: Meanwhile, to a high-speed blender, add cashews, water, basil, spinach, garlic, lemon juice, nutritional yeast, and salt. Blend on high until smooth and no bits of cashew remain — about 1 minute. Taste and adjust as needed, adding more lemon juice for brightness, cashews for richness, nutritional yeast for savory notes, or salt to taste.

Test pasta for doneness. When it’s ready, drain the pasta and rinse under cold water until it’s warm but no longer steaming. Return the pasta to the pot (off the heat) and add in the basil pesto sauce. Stir to coat, but avoid heating as the sauce will lose its bright green color.

Divide between serving bowls and garnish with roasted tomatoes, vegan parmesan cheese, and freshly chopped basil (all optional).

Leftovers keep stored in the refrigerator for 3-4 days or in the freezer up to 1 month. Reheat in the microwave or a saucepan, adding a little water as needed to rehydrate.

https://www.youtube.com/watch?v=RkSaGkCwomE

Creamy vegan pesto pasta with roasted tomatoes and undetectable spinach! The perfect quick, comforting dish for a weeknight dinner, with just 8 ingredients and 30 minutes required!

Full Recipe: https://minimalistbaker.com/creamy-vegan-pesto-pasta/
 
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Creamy Vegan Pesto Pasta (30 Minutes!) | Minimalist Baker Recipes

This creamy chicken pesto pasta is ready in just 20 minutes. It&#39;s proper comfort food with lots of flavour and packed with green vegetables too.

Chicken Pesto Pasta

Penne pasta

450 g Chicken breast (diced)

Olive oil

Garlic (crushed)

tbsp Pesto

Sea salt and black pepper

75 g Light cream cheese

g Parmesan (grated)

g Spinach

Broccoli

60 g Sun-dried tomatoes (finely chopped)

Pine nuts (optional)

Red chilli flakes (optional)

Add 200 g Penne pasta to boiling water and simmer for 12 minutes.

Heat 1 tbsp Olive oil in a large pan and add 450 g Chicken breast. Cook for 5-6 minutes.

After 7 minutes of the pasta cooking add 120 g Broccoli.

To the chicken, add 100 g Spinach, 2 Garlic cloves, 2 tbsp Pesto, 75 g Light cream cheese, 30 g Parmesan, 1 pinch Sea salt and black pepper, 60 g Sun-dried tomatoes, and 100ml/0.5 cup of pasta water.

Mix well and cook until the cheese has melted, about 2 minutes.

Season with salt and pepper and then add the cooked pasta and broccoli. Mix well to coat the pasta with the sauce.

Serve topped with Pine nuts and Red chilli flakes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674729609/w15ynhjq6auvfziujkxa.mp4

This creamy chicken pesto pasta is ready in just 20 minutes. It's proper comfort food with lots of flavour and packed with green vegetables too. Chunks of chicken and vegetables mixed into creamy pesto pasta.

This creamy pesto pasta is perfect for busy weeknights, it comes together in 30 minutes and is creamy, herby, savory, and delicious.

Creamy Pesto Pasta (30-Minute Meal!)

450 g Penne pasta (uncooked)

tbsp Olive oil

Garlic (minced)

Heavy cream

Milk (or half and half)

Parmesan cheese (grated)

tsp Chili flakes

Salt and black pepper (to taste)

Pesto

In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions.

Drain and wash the pasta with cold water to prevent it from overcooking. (if you have leftover pasta, skip this step)

In a large skillet, on medium heat, add olive oil, and minced garlic, and cook it until lightly golden brown.

Add the heavy cream, milk (or half and half), basil pesto, chili flakes, salt and pepper, and grated parmesan cheese, and mix well using a wooden spoon. Let the sauce cook on medium-high heat and reach a simmer.

Add the cooked pasta and mix well until the pasta is coated with the sauce. Cook for another 1-2 minutes over medium heat. Serve hot and enjoy!

Wonderful dish very easy, i used left over chicken breast, green onions, fresh tomatoes and Brocoli. I made a single portion so cut the sauce recipe in to a 1/4 serving. Turned put just delicious 😋

This is so easy and delicious. I AM NOT a good cook but I try. I added some baked chicken to this and it was fantastic. I didn’t have chili flakes but I did use red pepper flakes. They added so much flavor. I highly recommend this recipe.

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The most viewed creamy pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine