Creamy Pesto Pasta
This creamy pesto pasta combines classic basil pesto with rich cream cheese and milk to create a velvety, flavorful sauce that clings to every bite. Ready in under 20 minutes, it's the perfect comfort food for weeknights, cozy, satisfying, and endlessly adaptable.
Equipment
- large pot
- skillet
- wooden spoon or spatula
- strainer
- measuring cups
Ingredients
- 8 oz pasta (penne, fettuccine, or rotini)
- 0.5 cup pesto (homemade or store-bought)
- 3 oz cream cheese
- 0.5 cup milk (or half-and-half)
- 0.25 cup grated Parmesan
- salt & black pepper to taste
- optional: reserved pasta water for thinning
- optional: baby spinach
- optional: grilled chicken or tofu
Instructions
- Cook pasta in salted boiling water until al dente.
- While pasta cooks, warm milk in a skillet over medium heat.
- Add cream cheese and stir until melted and smooth.
- Stir in the pesto and simmer until combined.
- Drain pasta and reserve 1/2 cup pasta water.
- Add pasta to skillet and toss to coat in sauce.
- Use reserved water to adjust consistency as needed.
- Sprinkle with Parmesan and serve warm.
Notes
Use fresh basil pesto for best flavor. Substitute milk with half-and-half or cream for extra richness. Stir in baby spinach for added greens. Leftovers store well in the fridge for up to 3 days; reheat with a splash of milk. For a protein boost, top with grilled chicken or crispy tofu.
Nutrition
Calories: 400kcalCarbohydrates: 42gProtein: 11gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 430mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 110mgIron: 1.3mg