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Creamy Pesto Pasta (No Cream)

A quick and easy creamy pesto pasta made without cream. Parmesan cheese, pesto, and pasta water create a silky sauce that's perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 12 ounces pasta penne, fusilli, or spaghetti
  • 1/2 cup basil pesto
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 cup reserved pasta water plus more as needed
  • Salt to taste
  • Black pepper to taste
  • Extra Parmesan and basil for serving

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to package directions until al dente.
  3. Reserve 1 cup of pasta water before draining.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the garlic and cook for about 30 seconds until fragrant.
  6. Reduce the heat to low.
  7. Add the pesto and stir gently.
  8. Add the drained pasta to the skillet.
  9. Sprinkle in the Parmesan cheese and slowly add 1/2 cup of the reserved pasta water.
  10. Toss continuously until a smooth, creamy sauce forms and coats the pasta.
  11. Add additional pasta water if needed to loosen the sauce.
  12. Season with salt and black pepper to taste.
  13. Serve immediately with extra Parmesan and fresh basil.

Notes

  • Reserve more pasta water than you think you'll need.
  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
  • Do not boil the pesto sauce.
  • Cook the pasta just until al dente.
  • Stir continuously while adding the cheese.
  • Add pasta water gradually to control the sauce consistency.