Twirl into creamy bliss with this cozy pesto pasta—a dreamy combo of olive oil, onion, pesto, and parmesan cheese. Weeknight dinner = solved.
There’s something undeniably comforting about a bowl of pasta that’s doused in creamy pesto, don’t you think? It smells like someone just blipped into your kitchen with warm Mediterranean vibes in their apron pocket. This recipe has that just-right, silky texture and herby richness that makes it feel way fancier than it is. And yet… it’s basically a no-fuss toss-it-all-in-the-skillet situation.
Pesto pasta is my go-to when I want something easy but not boring. The sauce softens and clings to every noodle like a chunky green velvet robe, and the parmesan gives it that irresistible salty finish. It’s ideal when cooking brainpower is on fumes but your taste buds are still demanding dignity.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Pesto Pasta
This one’s not trying to be fancy. It’s just really good food with minimal effort—and sometimes that’s exactly what you need.
- Ridiculously simple to make: You barely even need a recipe. Basically boil, stir, and eat.
- Balances bright and creamy: The pesto’s herbaceous punch gets mellowed out with pasta water and cheese. Dreamy texture included.
- Endlessly customizable: Add protein, throw in veggies, or keep it plain and peaceful.
- Few ingredients, lots of flavor: We’re talking six things (plus salt and pepper) and you’re off to the flavor races.
- Perfect for using leftover pesto: Or store-bought. No pesto snobs allowed here.
- Just feels cozy: It’s like inviting your taste buds to snuggle into a warm basil blanket.
Ingredient Notes
Okay, let’s peek into this short grocery list. It’s the kind of ingredients you might already have knocking around the kitchen.
- Pasta: Any shape works. I’m partial to short twisty types that hang onto sauce like it’s their job. But spaghetti or fettuccine is totally fair game.
- Olive oil: Adds a little smoothness and carries the pesto flavor nicely. Use a good one if you’ve got it, but no pressure.
- Onion: A bit of sautéed onion gives that lovely sweet-savory base. You could also toss in a shallot if you’re feeling fancy.
- Pesto: Store-bought works just fine (get one you like), or go the homemade route if you’re channeling your inner nonna.
- Salt and pepper: I know, this sounds obvious. Still, don’t skip the seasoning. A pinch here can really make the pesto pop.
- Parmesan cheese: Use freshly grated if possible. Adds the umami and ties everything together like a culinary bow.
How To Make This Creamy Pesto Pasta
Let’s make this pasta magic happen. It’s forgiving, flexible, and only requires a few pans. My kind of cooking.
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Boil the pasta: In a big pot of salty water, cook your pasta just to al dente. You want it with a little bite since it’ll finish cooking in the sauce. Scoop out a cup of pasta water before draining. That starchy gold comes in handy.
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Sauté the onion: While the pasta bubbles away, warm your olive oil in a large skillet over medium heat. Toss in the chopped onion and stir it around until it’s soft and translucent. This takes maybe 3 minutes—just enough time to realize you forgot to light a candle or pour yourself a drink.
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Add pesto, salt, and pepper: Stir in about 2 tablespoons of pesto, plus a pinch of salt and a few cracks of black pepper. Once it’s hot and smells like heaven, you’re ready for the pasta party.
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Stir in pasta and adjust sauce: Dump in the drained pasta and toss it all together like you mean it. Pour in a splash of the reserved pasta water, a little at a time, until the sauce is deliciously loose and coats every nook and cranny. Need more pesto? Go for it. Trust your taste buds.
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Top it off and serve: Dish it up while it’s still warm, then let that snowstorm of parmesan rain down. You deserve it.
Storage Options
Leftovers? Lucky you. This creamy pesto pasta stores like a champ, though I do have a couple of tips.
Once cooled, pop any extras into an airtight container and store in the fridge. It’ll be happy there for about 3 to 4 days. The sauce might thicken a bit overnight, but a spoonful of water (or milk, if you’re feeling creamy) when reheating brings it back to life. Just warm it gently on the stove or in the microwave. No need to boil it into oblivion.
Can you freeze it? Technically yes, but the texture gets wonky. Pesto isn’t thrilled about cold storage and pasta can go mushy. If you must freeze it, store in portions and reheat with extra cheese to distract from any textural oopsies.
And honestly, it’s so quick to make fresh that you might not need to freeze it at all.
Variations and Substitutions
Want to mix it up a bit? Pesto pasta is wildly adaptable. The base is forgiving, so you can toss in extras or make a few smart swaps without ruining dinner.
- Add chicken or shrimp: Stir in some grilled or pan-seared protein to make it more filling. Leftovers work great here.
- Use a different pesto: Don’t limit yourself to basil. Try sun-dried tomato, arugula, or even a nut-free version.
- Sub in other pasta shapes: This is cozy with rigatoni, dreamy with cavatappi, and fits fettuccine like a glove.
- Toss in veggies: Stir in spinach, blistered cherry tomatoes, or even sautéed mushrooms at the end. It’s a great way to use stragglers from the crisper drawer.
- Make it dairy-free: Swap parmesan for a plant-based alternative or a sprinkle of nutritional yeast. Just keep tasting as you go.
- Add a splash of cream: If you’re feeling indulgent, a swirl of heavy cream or half-and-half makes it extra luscious and rich, like the indulgence cousin of classic pesto.
What to Serve with Creamy Pesto Pasta
This dish is satisfying all on its own, but if you’re feeling like a little extra love on the table, here are some tasty companions.
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A crisp green salad works beautifully. Think arugula with a lemon vinaigrette or something peppery and fresh to balance the rich pesto. Bonus points if you add shaved parm and pine nuts. Crunch never hurts.
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Garlic bread or a soft baguette is a solid move. You’ll want something to swipe through that residual sauce because, really, why waste it? And buttery carbs on the side? Always the right call.
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Want a little earthiness on the plate? Pan-seared cod with rainbow chard is light but hearty, and pairs nicely with the herbaceous vibe.
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A side of roasted veggies brings in a little color and texture. Think broccoli, zucchini, or even crispy Brussels. Just enough bitter to contrast the creamy sauce.
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As dessert backups go, this pasta leaves room for something playful. Might I suggest this outrageous Oreo dump cake? It’s a vibe shift, but one I fully endorse.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make creamy pesto pasta ahead of time?
Yes, you definitely can! If you’re prepping it a day ahead, just keep everything separate until you’re ready to heat and serve. Cook the pasta and sauté the onions, then store everything in the fridge in airtight containers. When it’s go-time, warm the pesto mixture, toss it with the pasta, add some reserved water or cream, and top with fresh parmesan. That way, the texture stays nice and silky instead of gluey.
What’s the best pasta shape for this recipe?
Totally up to you, but shapes that catch sauce are best. Think rotini, fusilli, or farfalle if you like something with little grooves. Of course, long noodles like linguine are also lovely here; they just need a bit more twirling action. Avoid something too tiny like orzo unless you’re serving it like a pesto pasta salad (also delicious, just different).
Do I have to use parmesan, or can I try something else?
Parmesan adds that classic salty warmth, but you’re not stuck with it. Pecorino works well if you want something sharper. If you’re going dairy-free, give nutritional yeast or a vegan hard cheese a try. Toasted breadcrumbs also make an amazing topping if you’re avoiding cheese entirely. A little crunch never hurts.
Can I add cream to make it even richer?
Absolutely, and it’s downright indulgent. Add a splash of heavy cream or even half-and-half right after you stir in the pesto. It softens the flavor and makes it extra velvety. Just go easy at first so it doesn’t overpower the bright, herby pesto vibe. A little goes a long way, but if you lean into extra-creamy pasta mode… I support you.
Creamy Pesto Pasta
Ingredients
Pasta
- 12 oz (340 g) pasta any shape (rotini, fusilli, spaghetti, etc.)
Sauce
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion finely chopped
- 2-4 tbsp (30-60 ml) pesto store-bought or homemade, plus more to taste
- salt and black pepper to taste
To Finish
- 1/2 cup (50 g) parmesan cheese freshly grated, plus more for serving
- 1 cup (240 ml) reserved pasta water as needed for loosening sauce
Equipment
- Large pot
- Large skillet
- wooden spoon
- Colander
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Reserve about 1 cup of pasta water, then drain and set pasta aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent, about 3 minutes.
- Stir in 2 to 4 tablespoons pesto, and season with salt and pepper. Cook another 30 seconds until fragrant and hot.
- Add the drained pasta to the skillet. Toss well to coat, then add a generous splash of reserved pasta water and toss again, adding more water as needed until the sauce is creamy and clings to the noodles.
- Stir in the grated parmesan (off the heat for extra creaminess) and toss until melted. Taste and adjust pesto, salt, and pepper as desired.
- Serve warm, topped with extra parmesan. Enjoy!
