Pasta with Creamy Pesto Sauce
Oct 09, 2025
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If you have a little bit of leftover pesto in the jar, don’t let it go to waste. This Pasta with Creamy Pesto Sauce brings together two dynamic sauces – rich, creamy Alfredo and bright, vibrant pesto – into one rich and creamy dish when stirred into the pasta of your choice.
Making a batch of homemade pesto is a regular occurrence in my house, and there often seems to be a little bit left at the end of the week. That’s when I know it’s time for this creamy pesto sauce. It’s so satisfying and is ready from start to finish in less than 30 minutes.
Ingredients for Pasta with Creamy Pesto Sauce
- ½ pound pasta (cavatappi, fettuccine, or your favorite shape)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ¾ cup milk
- ½ cup grated parmesan cheese
- ⅓ cup dairy-free pesto, or store-bought pesto of your choice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
How to Make Pesto Alfredo Sauce
The easy Pesto Alfredo Sauce comes together in about 10 minutes, bringing together two classic sauces – Alfredo and pesto. Stir it with cavatappi or fettuccini, or use it to make gnocchi with pesto sauce.
Make a roux: In a large pot, melt 4 tablespoons butter over medium heat. Add 3 cloves garlic, minced, and sauté for about 1 minute, just until fragrant.
Sprinkle in the flour and whisk constantly for about 30 seconds to form a roux.
Add the liquid: Slowly pour in 1 cup heavy cream and ¾ cup milk, whisking to combine. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 3 to 5 minutes, or until the sauce begins to thicken.
Finish the sauce: Whisk in ½ cup grated parmesan cheese until melted and smooth. Stir in ½ cup homemade pesto, or store-bought of your choice. Season with kosher salt and black pepper.
Serving Suggestions
This Pasta with Creamy Pesto Sauce is delicious on its own, but it’s also a versatile base for building a heartier meal for friends and family.
Add protein: Stir in cooked shrimp for a quick and satisfying seafood pasta, or top your bowl with my Salmon with Pesto Sauce for a fresh, vibrant pairing that is worthy of a restaurant menu.
Serve it family-style: Toss everything together in one big bowl and serve with a simple green salad and crusty bread for an easy weeknight dinner.
Pack in some veggies: Pair this creamy pesto pasta with seasonal vegetables. Try sautéed asparagus and peas in spring and summer or roasted broccoli and mushrooms in fall and winter.
Whether you keep this creamy pasta recipe simple or dress it up, you’re sure to leave the table satisfied. If you try this dish, share your serving suggestions in the comments. I would love to hear what you think of the Alfredo and pesto pairing.
Pasta with Creamy Pesto Sauce
Ingredients
- ½ pound pasta, cavatappi, fettuccine or your favorite shape
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ¾ cup milk
- ½ cup grated parmesan cheese
- ⅓ cup dairy-free pesto, or the pesto of your choice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Add garlic and cook for about 1 minute, until fragrant.
- Whisk in flour and cook for 30 seconds to create a roux.
- Slowly pour in the heavy cream and milk, whisking until smooth. Bring to a gentle boil, then reduce to simmer and cook for 3 to 5 minutes, until slightly thickened.
- Reduce heat to low. Stir in parmesan cheese until melted and smooth. Add pesto, starting with ⅓ cup and adding more to taste.
- Season with salt and pepper. Add the cooked pasta and toss to coat in the creamy pesto sauce.
- Serve warm, topped with extra parmesan as desired.
Notes
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