Pasta with Creamy Pesto Sauce
This Pasta with Creamy Pesto Sauce is a cozy, go-to dinner that brings together rich Alfredo sauce and vibrant pesto. It’s simple to make, endlessly comforting and a perfect way to use up leftover pesto.
Servings: 4
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
If the sauce thickens too much, add an extra splash of milk or reserved pasta water to thin it out to desired consistency.