Alright, let’s be real — some nights you just need food. Fast. Delicious. Minimal effort. This creamy pesto pasta sauce? Yeah, it’s that friend who shows up with wine and takes over the kitchen when you’re wiped out.
It’s not fancy, but it tastes like you spent way more time than you actually did. Ten minutes. That’s it. While the pasta boils, the sauce comes together in one pan. One. Pan. And it’s creamy, herby, garlicky, with just the right tang from a squeeze of lemon.
Perfect for when you’re staring into the fridge like, “Is this all we have?” Spoiler: you’ve probably already got everything you need.
Why This Works on Even the Worst Days?
Life gets messy. Sometimes you’re tired, sometimes dinner plans fall through, sometimes the kids are yelling and the dog needs out and you just want something good in your belly without thinking.
This recipe? It’s built for those moments. No fancy techniques, no obscure ingredients. Just a skillet, a pot of salty pasta water, and maybe a sprinkle of parmesan if you’re feeling wild.
And hey — if you’ve got store-bought pesto, great. If you made a batch last summer and it’s chilling in the freezer, even better. Either way, it’s going to taste like you gave a damn.
Ingredients Needed for The Recipe
- 1 tablespoon olive oil
- 2 cloves garlic, minced (because more garlic is never a bad idea)
- ¾ cup single or light cream (heavy cream works too, just add a splash of pasta water if it gets too thick)
- 25 grams parmesan, finely grated (use a microplane if you’ve got one — it melts way better)
- ⅓ cup basil pesto (homemade or store-bought, no judgment here)
- ¼ teaspoon black pepper (go heavier if you’re into that)
- ½ tablespoon fresh lemon juice (don’t skip it — it wakes the whole thing up)
- Salt to taste (you’ll probably need a pinch at the end)
- Pasta of your choice (seriously, whatever you have)
How to Make 10 Minute Creamy Pesto Pasta Sauce?
Look, if you’ve got a killer homemade pesto sitting in the fridge, amazing. Use it. That’s the dream.
But let’s be honest — most weeknights, you’re grabbing a jar. And that’s totally fine. Just try to pick one with real ingredients, you know? Not a million preservatives and weird oils.
Also, pesto varies a lot between brands. Some are oily, some are thick, some are packed with nuts, some are mostly basil. So taste as you go. You might need to adjust the cream or lemon depending on what you’re using.
And fun fact — you don’t even have to stick to basil. Red pepper pesto? Yes. Sun-dried tomato? Sure. Kale and walnut? Why not. This sauce doesn’t care.
Cook the Garlic Gently
Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and let it sizzle for 1–2 minutes. Just until it smells amazing — golden, not brown. Burnt garlic ruins everything, so keep an eye on it.
This little step wakes up the flavor without overpowering the pesto. It’s subtle, but it makes a difference.
Add the Cream and Parmesan
Turn the heat down a little. Pour in the cream — it should just start to simmer, not boil. Big bubbles are bad news for cream; it can split and get grainy.
Now, add the parmesan. Do it in two batches, letting each one melt completely before adding the next. Stir with a flat whisk if you’ve got one — it helps it blend smoothly.
The parmesan thickens the sauce naturally, so no need for flour or cornstarch. Just patience and a little stirring.
Stir in The Pesto and Lemon
Once the cream and cheese are cozy together, add the pesto, black pepper, and lemon juice. Mix it in gently — you don’t want to overheat the pesto and kill the fresh herb flavor.
Let it simmer for another minute or two. The sauce should coat the back of a spoon. If it’s too thick, don’t panic — we’ll fix that in a sec.
Add the Pasta and Finish
This is the magic move: take your cooked pasta — still dripping with starchy water — and dump it straight into the sauce.
Toss it well. Let it bubble gently for 1–2 minutes so the pasta soaks up that creamy goodness. If it looks dry, add a splash of pasta water. Seriously, that water is liquid gold.
Taste it. Maybe it needs a pinch more salt. Maybe another crack of pepper. Maybe a little extra lemon. Do what feels right.
What to Serve with It
On its own, this pasta is a full meal. But if you want to dress it up a bit, here are some easy wins:
- Top with extra parmesan and a few torn basil leaves — instant upgrade.
- Add some cherry tomatoes, halved and tossed in at the end. They burst and add a sweet pop.
- Throw in a handful of baby spinach right after the pesto. It wilts in seconds.
- For protein, grilled chicken, flaked salmon, or crispy pancetta make it heartier.
And if you’re feeling extra, a drizzle of good olive oil on top just before serving? Chef’s kiss.
Tips
- Keep the heat low after adding the cream. Seriously. Boiling cream is a one-way ticket to separation city.
- Reserve that pasta water. Don’t drain it all! A mug of that starchy liquid is your best friend for adjusting the sauce.
- Undercook the pasta by about a minute. It finishes cooking in the sauce, so it stays perfectly al dente.
- Weigh your pasta. 100g dried per person is a good rule. Takes the guesswork out.
- No colander? Use tongs or a spider strainer to pull the pasta straight into the pan. Saves time and keeps the water handy.
Make It Your Own
This recipe is a base. A starting point. A blank canvas.
Like it spicy? Toss in some red pepper flakes. Want more crunch? Toasted pine nuts on top are a must. Feeling fancy? A little truffle oil at the end won’t hurt.
And if you’re making fresh pasta — go for it. Pappardelle, fettuccine, even homemade gnocchi would be killer with this sauce. Just adjust the cooking time.
Oh, and leftovers? They happen. Store in the fridge for up to three days, but fair warning — creamy sauces never reheat quite the same. Best eaten fresh, in sweatpants, straight from the pan.
10 Minute Creamy Pesto Pasta Sauce Recipe
Description
A fast and insanely delicious creamy pesto sauce with simple ingredients, perfect for busy weeknights. Use my classic basil pesto or store-bought to make it even easier. Mixed into a luscious creamy sauce flavored with parmesan cheese and garlic. Dinner is on the table in the time it takes to boil some pasta — rich, flavorful, and effortlessly satisfying.
Ingredients
Instructions
-
Cook the garlic
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant and sizzling gently. Do not let it brown.Low and slow prevents bitterness. -
Add cream
Reduce heat to low. Pour in the cream and bring to a very gentle simmer. Never allow the cream to boil or bubble aggressively.Boiling can cause cream to separate. -
Melt in parmesan
Add the grated parmesan in two batches, stirring constantly until fully melted and smooth before adding the second half.Use a microplane for best meltability. -
Incorporate pesto and seasonings
Stir in the basil pesto, black pepper, and fresh lemon juice. Mix well until the sauce is vibrant green and well combined.Whisking helps emulsify the sauce. -
Simmer to thicken
Let the sauce simmer gently for 1–2 minutes to thicken slightly. Keep heat low and stir occasionally.The sauce will continue to thicken when mixed with pasta. -
Combine with pasta
Add the freshly cooked pasta directly to the sauce. Toss well and let it bubble gently for 1–2 minutes, adding a splash of starchy pasta water if needed to loosen the sauce.Undercook pasta by 1 minute to avoid overcooking in the sauce. -
Serve immediately
Serve hot, topped with extra grated parmesan, a crack of black pepper, and optional fresh basil leaves.Best enjoyed fresh — creamy sauces don’t reheat perfectly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 27gg42%
- Saturated Fat 10gg50%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 520mgmg22%
- Potassium 220mgmg7%
- Total Carbohydrate 42gg15%
- Dietary Fiber 2gg8%
- Sugars 4gg
- Protein 14gg29%
- Calcium 220mg mg
- Iron 1.5mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cream choice: Light or single cream works well. For a richer sauce, use heavy cream and thin with pasta water if needed.
- Pesto swap: Try red pepper, sun-dried tomato, or arugula pesto for a flavor twist.
- Add-ins: Stir in roasted cherry tomatoes, sautéed spinach, toasted pine nuts, or fresh basil for extra texture and flavor.
- Protein boost: Add grilled chicken, flaked salmon, pancetta, or white beans for a heartier meal.
- Pasta tip: Reserve ½ cup starchy pasta water before draining. Use it to adjust sauce consistency.
- Storage: Best eaten fresh. Leftovers keep in the fridge for up to 3 days but may separate when reheated. Gently rewarm with a splash of milk or cream.
