Twirling your fork around a mound of perfectly cooked pasta, each strand glistening with a vibrant green, creamy sauce. The rich aroma of basil and garlic fills your senses, punctuated by the sweet-tart burst of sun-dried tomatoes. This isn’t just any pasta; it’s my 20-Minute Creamy Pesto Pasta, a dish that delivers restaurant-quality flavor with minimal effort.
This recipe holds a special place in my heart. As a busy mom, I often struggle to find time to cook elaborate meals during the week. This pesto pasta has become my go-to solution, a quick and easy recipe that my whole family adores!
What makes this recipe so special is the combination of fresh pesto ( homemade or store-bought), the creaminess from a touch of cream cheese, and the intense flavor of sun-dried tomatoes. It’s a symphony of textures and tastes that will tantalize your taste buds and leave you craving more. This dish is perfect for a busy weeknight meal, a casual lunch with friends, or even a quick and impressive date night dinner.
Looking for a quick and delicious weeknight dinner? Our pesto pasta is exactly what you need!
Why You’ll Love This Recipe
- Ready in just 20 minutes – perfect for busy weeknights!
- The creamy pesto pasta sauce is bursting with fresh, vibrant flavors.
- It features a delightful mix of textures, from the perfectly al dente pasta to the chewy sun-dried tomatoes.
- This versatile dish can be customized with your favorite protein or vegetables.
- The cream cheese adds a luxurious richness to the sauce, making it taste incredibly decadent.
- It uses primarily pantry staples so that you can whip it up anytime.
- Effortlessly elegant, great for casual dinners or when you want to impress.
Ingredients Breakdown
- Pasta: The base of our dish! Use your favorite type – I love penne or fusilli because their ridges catch the delicious sauce perfectly. You can also use gluten-free pasta for a dietary swap.
- Pesto: The star of the show! Fresh basil pesto is best, but high-quality store-bought pesto works too. Look for pesto with minimal preservatives. Make sure it uses fresh basil for the best possible flavor. Experiment with different pesto flavors – sun-dried tomato pesto or arugula pesto would be amazing variations on this pesto pasta dish!
- Sun-Dried Tomatoes: These add a burst of sweetness and a delightful chewy texture. Choose sun-dried tomatoes packed in oil for the most intense flavor. If using dry-packed, rehydrate them in hot water for 10 minutes before using.
- Cream Cheese: This is my secret ingredient for a creamy, rich sauce without being overly heavy. Full-fat or reduced-fat cream cheese both work well. For a dairy-free option, try using cashew cream.
- Garlic: Essential for adding pungent flavor. Use fresh garlic for the most impactful taste. Mince it finely to release its aroma.
- Olive Oil: Use a good-quality extra virgin olive oil for the best flavor. It helps to create a smooth and luscious sauce.
- Parmesan Cheese: Adds a salty and savory note. Freshly grated Parmesan is always best!
- Salt & Pepper: To taste. Season generously to enhance the flavors.
Kitchen Tools Needed
Here’s what you’ll need to conjure up this pesto pasta magic:
- Large pot
- Colander
- Large skillet or saucepan
- Knife
- Cutting board
- Professional Grade Mesh Colander Basket: Premium quality high performance over the sink oval stainless steel colander wi…
- Helping Hand To Prepare Food: Our oval colander strainer basket can rest over the sink with the handles extended or rest…
- Sift, Strain, Drain And Rinse: Colander has a very large 13″ by 9″ basket with a 6 quart capacity, and this is the ideal…
How To Make Pesto Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- Add sun-dried tomatoes to the skillet and cook for 2-3 minutes, allowing them to soften and release their flavor into the oil.
- Stir in cream cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to thin it out.
- Reduce heat to low and stir in pesto. Mix well until the sauce turns a vibrant green and is evenly combined.
- Add the cooked pasta to the skillet and toss to coat in the pesto sauce. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.
- Season with salt and pepper to taste. Remember, pesto can be salty, so season carefully.
- Stir in grated Parmesan cheese.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh basil, if desired. Enjoy one of the simplest, Quick & Easy meals you’ll make!
Pro Tips For Success
- Don’t overcook the pasta! Al dente pasta holds its shape and texture better in the sauce.
- Use high-quality pesto for the best flavor. If using store-bought, taste it first and adjust seasonings accordingly.
- Reserve pasta water! The starchy water helps to create a creamy, emulsified sauce that clings to the pasta.
- Don’t burn the garlic! Burnt garlic will make the sauce bitter.
- For a richer flavor, add a splash of white wine to the skillet after sautéing the garlic.
- Pesto pasta can be quite oily; make sure fresh or store-bought pesto isn’t too oily. You can also drain off some of the excess oil before using.
- Don’t be afraid to experiment with different flavors! Add a pinch of red pepper flakes for a touch of heat, or a squeeze of lemon juice for brightness.
Variations and Dietary Swaps
- Gluten-Free: Use gluten-free pasta for a gluten-free version.
- Dairy-Free: Use cashew cream in place of cream cheese. You can also find dairy-free pesto options.
- Add Protein: Add grilled chicken, shrimp, or sausage for a heartier meal. Toss cooked chicken or shrimp into the pesto pasta before serving.
- Seasonal Vegetables: Add roasted asparagus in the spring or sautéed zucchini in the summer.
Serving Suggestions
- Serve with a side of crusty bread for soaking up the delicious sauce.
- Garnish with fresh basil leaves and a sprinkle of Parmesan cheese.
- For a lighter meal, serve with a simple green salad. The vibrant flavors of the pesto pasta pair perfectly with a fresh, lemony vinaigrette.
- Add a sprinkle of toasted pine nuts for extra texture and nutty flavor.
Storage and Reheating
Store leftover pesto pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon refrigeration, so add a splash of water or milk when reheating. Reheat in a skillet over medium heat or the microwave until heated through. Note that the pasta may become slightly softer upon reheating.
This Creamy Pesto Pasta with Sun-Dried Tomatoes is a weeknight winner! It’s quick, easy, and bursting with fresh, vibrant flavors that will leave you craving more. Whether you’re a seasoned chef or a beginner cook, this recipe is sure to impress.
So, what are you waiting for? Give this recipe a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your creations on social media! Follow us on Instagram and Facebook for more delicious recipes and cooking inspiration.
Frequently Asked Questions
20-Minute Creamy Pesto Pasta with Sun-Dried Tomatoes
Ingredients
- 1 pound pasta penne, fusilli, or your favorite shape
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 cup sun-dried tomatoes oil-packed, drained
- 4 ounces cream cheese softened
- 1/2 cup pesto fresh or store-bought
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan cheese plus more for garnish
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- Add sun-dried tomatoes to the skillet and cook for 2-3 minutes, allowing them to soften and release their flavor into the oil.
- Stir in cream cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to thin it out.
- Reduce heat to low and stir in pesto. Mix well until the sauce turns a vibrant green and is evenly combined.
- Add the cooked pasta to the skillet and toss to coat in the pesto sauce. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.
- Season with salt and pepper to taste. Remember, pesto can be salty, so season carefully.
- Stir in grated Parmesan cheese.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh basil, if desired.
Notes
Calories: 650; Protein: 25g; Fat: 30g; Carbohydrates: 70g
