This creamy pesto pasta is the perfect quick and comforting meal I can make in just 15 minutes. The sauce is smooth, herby, and full of flavor — made with only four simple ingredients: pesto, cream, olive oil, and lemon juice. I love how easily it comes together and how the sauce coats every strand of pasta perfectly for a rich, satisfying dish.
Why You’ll Love This Recipe
I love how fast and fuss-free this recipe is. It takes less time to prepare the sauce than it does to cook the pasta! The creamy pesto combination creates a luscious texture with a burst of freshness from the lemon juice. I can use any pasta shape I have on hand, making it ideal for busy nights, quick lunches, or even meal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 ounces uncooked pasta (any type or shape)
2 tablespoons olive oil
1 cup pesto (homemade or store-bought)
⅓ cup heavy cream
1 tablespoon fresh lemon juice
Directions
I start by cooking the pasta according to the package directions. Before draining, I make sure to reserve 1 cup of the pasta water.
In a large skillet, I combine olive oil, pesto, cream, and ½ cup of the reserved pasta water. I bring it to a simmer and cook over medium heat for 5–6 minutes until the sauce thickens slightly. If it becomes too thick, I add a little more pasta water.
I add the cooked pasta and lemon juice directly into the sauce and toss until everything is well coated and creamy. Then I serve it immediately, sometimes topping it with freshly grated Parmesan cheese.
Servings and Timing
This recipe serves 4 people and takes about 5 minutes to prepare and 10 minutes to cook — just 15 minutes total for a quick, satisfying meal.
Variations
I switch up the pasta type depending on what I have — rotini, fusilli, or spaghetti all work great.
For added protein, I like to mix in grilled chicken or shrimp.
To make it dairy-free, I replace the cream with coconut cream or a plant-based substitute.
I sometimes stir in extras like sun-dried tomatoes or sautéed mushrooms for added flavor.
For a vegan version, I use vegan pesto and a dairy-free cream alternative.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of milk or water to loosen the sauce and warm it gently on the stove or in the microwave. I take care not to overheat it to keep the sauce creamy and smooth.
FAQs
Can I use store-bought pesto for this recipe?
Yes, I often use store-bought pesto when I’m short on time. I just make sure it’s good quality, made with fresh basil and olive oil for the best taste.
Can I make this recipe ahead of time?
Yes, I can make the sauce ahead and refrigerate it. When it’s time to serve, I cook fresh pasta and toss it with the reheated sauce.
How can I make this dish lighter?
I replace the heavy cream with half-and-half or milk to reduce the richness while keeping the creamy texture.
What pasta shape works best with this sauce?
I find that short pasta shapes like fusilli, rotini, or penne hold the sauce beautifully, but spaghetti and linguine are great too.
Can I freeze creamy pesto pasta?
I don’t recommend freezing it because the cream sauce can separate after thawing. However, I can freeze the pesto itself and prepare the creamy sauce fresh when needed.
Conclusion
This creamy pesto pasta is one of my favorite go-to meals when I need something quick and comforting. It’s simple, flavorful, and satisfying every single time. With just a few ingredients, I can create a restaurant-quality dish that feels indulgent yet effortless — perfect for busy nights or cozy dinners at home.
A quick and flavorful creamy pesto pasta made with just five ingredients — pasta, pesto, cream, olive oil, and lemon juice — ready in 15 minutes for a comforting and satisfying meal.
Ingredients
8 ounces uncooked pasta (any type or shape)
2 tablespoons olive oil
1 cup pesto (homemade or store-bought)
⅓ cup heavy cream
1 tablespoon fresh lemon juice
Instructions
Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
In a large skillet, combine olive oil, pesto, cream, and ½ cup reserved pasta water. Simmer over medium heat for 5–6 minutes until slightly thickened.
Add cooked pasta and lemon juice to the sauce. Toss until well coated and creamy. Add more pasta water if needed to reach desired consistency.
Serve immediately, optionally topped with freshly grated Parmesan cheese.
Notes
Use any pasta shape you prefer — rotini, penne, fusilli, or spaghetti all work well.
Add grilled chicken, shrimp, or sautéed vegetables for a heartier dish.
Use dairy-free cream and vegan pesto for a vegan version.
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk or water.
Don’t freeze the finished dish; freeze pesto separately and make sauce fresh when needed.
