This creamy pesto pasta is a quick and tasty dish that you can whip up in just 10 minutes! With fresh basil, garlic, and a touch of cream, it’s a delightful meal.
Key Ingredients & Substitutions
Pasta: Fusilli works great for catching the sauce, but you can use any short pasta you love like penne or farfalle. For a gluten-free option, try chickpea or lentil pasta.
Heavy Cream: I prefer heavy cream for richness, but you can use half-and-half or even a non-dairy version like coconut cream or cashew cream for a lighter or vegan choice.
Basil Pesto: Using store-bought pesto saves time, but homemade is always a hit! If you need a nut-free option, blend basil with sunflower seeds instead of pine nuts.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor, but you can also use Pecorino Romano. For a dairy-free option, try nutritional yeast for a cheesy taste without the dairy.
How Do You Make a Creamy Sauce Without It Separating?
Making a smooth, creamy sauce is key to this dish. The trick is to gently heat the cream and avoid boiling it, which can cause it to separate.
- Start with a medium heat to warm the cream gradually.
- Add the pesto and cheese while stirring continuously to help them combine smoothly.
- If your sauce gets too thick after adding the pasta, just add a bit of reserved pasta water until you reach the desired consistency.
These tips will help ensure your sauce stays creamy and doesn’t clump up. Enjoy your cooking!
Easy 10-Minute Creamy Pesto Pasta
Ingredients You’ll Need:
- 8 oz (225 g) fusilli pasta (or any short pasta)
- 3/4 cup (180 ml) heavy cream or half-and-half
- 1/2 cup (125 ml) prepared basil pesto
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tablespoon olive oil
- 1-2 cloves garlic, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Cherry tomatoes, halved (for garnish)
- Fresh basil leaves (for garnish)
How Much Time Will You Need?
This delicious creamy pesto pasta takes about 10 minutes from start to finish. You’ll spend around 8-10 minutes cooking the pasta and just a few minutes preparing the creamy sauce. It’s quick and perfect for a weeknight dinner or a lunch treat!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once bubbling, add the fusilli pasta and cook according to package instructions until al dente, which usually takes about 8-10 minutes. Don’t forget to stir occasionally to keep it from sticking!
2. Sauté the Garlic (if using):
While the pasta cooks, grab a large skillet or saucepan and heat the olive oil over medium heat. If you want a bit of garlic flavor, add the minced garlic and sauté for about 30 seconds until it smells amazing, but be careful not to let it burn!
3. Make the Creamy Sauce:
Next, lower the heat a bit and pour in the heavy cream. Gently warm the cream without letting it boil. Then, stir in the prepared basil pesto and grated Parmesan cheese, mixing until the sauce is smooth and creamy. It should smell fantastic!
4. Combine Pasta and Sauce:
Once the pasta is cooked, drain it in a colander, but remember to reserve a small cup of the pasta water! Add the drained pasta to your skillet with the creamy sauce. Toss everything together until the pasta is nicely coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Final Seasoning and Serve:
Lastly, season your creamy pesto pasta with salt and freshly ground black pepper to taste. Serve it up right away, garnishing with halved cherry tomatoes and fresh basil leaves for a beautiful touch and extra flavor.
Enjoy your flavorful, creamy pesto pasta made in just 10 minutes! It’s quick, easy, and oh-so-delicious!
FAQ for Easy 10-Minute Creamy Pesto Pasta
Can I Use Different Types of Pasta?
Absolutely! While fusilli is great for trapping sauce, you can use any short pasta you like, such as penne, farfalle, or rotini. For gluten-free options, chickpea or lentil pasta work well too!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half is perfect. For a dairy-free version, try coconut cream or a nut-based cream alternative, like cashew cream. These will still give a creamy texture without the dairy!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove with a splash of water or cream to help loosen the sauce.
Can I Make This Vegan?
Yes! You can easily make this dish vegan by using tofu or cashew cream instead of heavy cream, and nutritional yeast for the Parmesan cheese. Just be sure your pesto is vegan or make your own!
