Description
This Creamy Pesto Pasta recipe combines tender, al-dente pasta with a rich, flavorful pesto-infused cream sauce made from butter, milk, and Parmesan cheese. Ready in just 30 minutes, it’s a comforting and elegant dish perfect for a quick dinner or a special occasion.
Ingredients
For the Pasta
- 10 ounces dried pasta
For the Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup basil pesto
- 1/2 cup Parmesan cheese (grated)
Instructions
- Cook the pasta: In a large pot, bring water to a boil and generously season with salt. Add the dried pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
- Prepare the roux: Preheat a large skillet over medium heat. Melt 3 tablespoons of butter, then add 3 tablespoons of all-purpose flour. Whisk continuously and cook for about one minute until the mixture is well incorporated and starts to bubble, forming a roux.
- Add the milk and seasonings: Slowly add 3 cups of whole milk to the roux, whisking constantly. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.
- Simmer the sauce: Reduce the heat to low/medium and cook the sauce for about 10 minutes, stirring every few minutes to prevent sticking or burning. Continue until the sauce thickens and coats the back of a spoon.
- Incorporate pesto and cheese: Stir in 1/3 cup of basil pesto and 1/2 cup freshly grated Parmesan cheese until fully combined and the sauce is creamy.
- Combine pasta and sauce: Add the cooked pasta to the skillet and gently fold it into the sauce. Let it cook together for a couple of minutes to meld the flavors before serving.
Notes
- Use good quality basil pesto for the best flavor.
- The sauce can be adjusted in thickness by adding a little more milk if it becomes too thick.
- For a lighter version, substitute whole milk with 2% milk, though sauce may be slightly less creamy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add cooked chicken or sautéed vegetables for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
