Creamy Pesto Garden Pasta
This creamy pesto garden pasta is fresh, cozy and loaded with veggies, and it comes together in about 30 minutes. Zucchini, red bell pepper, red onion and blistered cherry tomatoes get tossed with pasta in a silky pesto cream sauce with Parmesan. It is the creamy pesto pasta I make whenever the fridge is full of produce and I want dinner fast.
It is a great meatless dinner, or you can add chicken or shrimp. Pasta lovers should also try my Creamy Goat Cheese Tomato Pasta.
Why You’ll Love This Creamy Pesto Pasta
- Ready in 30 minutes with one pot of pasta and one skillet.
- Packed with veggies like zucchini, peppers and tomatoes.
- Silky pesto cream sauce that is rich but still fresh.
- Easy to customize with whatever veggies or protein you have.
Ingredients for Creamy Pesto Garden Pasta
The Pasta
About 8 oz of your favorite pasta. Penne, fusilli and rigatoni all hold the sauce well. Save some pasta water.
The Garden Veggies
Red onion, red bell pepper, zucchini and cherry tomatoes, sautéed in olive oil with fresh garlic.
The Creamy Pesto Sauce
Heavy cream, store-bought or homemade pesto and Parmesan, seasoned with salt, black pepper and optional red pepper flakes.
Swap note: Use gluten-free pasta for a gluten-free version. For a lighter sauce, swap the heavy cream for half-and-half. Check your pesto label if you need it to be vegetarian, since some contain animal rennet in the cheese.
How to Make Creamy Pesto Pasta
Step 1: Cook the pasta
Cook the pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Step 2: Sauté the veggies
Heat the olive oil in a large skillet over medium heat. Add the red onion and bell pepper, season with salt and pepper and cook 3 to 4 minutes. Add the zucchini and cook another 3 to 4 minutes until softened and lightly golden.
Step 3: Blister the tomatoes
Add the cherry tomatoes and cook 2 to 3 minutes, just until they blister and release some juice. Stir in the garlic and red pepper flakes for 30 seconds.
Step 4: Make the sauce
Lower the heat, pour in the heavy cream and gently simmer 1 to 2 minutes. Stir in the pesto and Parmesan.
Step 5: Toss and serve
Add the pasta and toss, adding pasta water a little at a time until the sauce is silky. Finish with extra Parmesan, cracked pepper and a drizzle of pesto.
Carly’s Expert Tips
- Dice the veggies small so they cook quickly and get into every bite.
- Add pesto off high heat. High heat can make basil taste bitter and the oil separate.
- Pasta water is key. It turns the sauce glossy and helps it cling.
- Season as you go. A pinch of salt at each stage builds flavor.
Make It Your Own
- Chicken: Toss in sliced The Best Air Fryer Chicken.
- Shrimp: Sear shrimp in the skillet before the veggies and add them back at the end.
- Greens: Stir in spinach or arugula with the pasta.
- Sun-dried tomato: Add chopped sun-dried tomatoes for a deeper flavor.
Make-Ahead and Meal Prep: Chop the veggies up to 3 days ahead and keep them in the fridge, so dinner is mostly just boiling pasta. Cooked pesto pasta also keeps well for lunches; add a splash of milk when reheating.
What to Serve With Creamy Pesto Pasta
Serve this creamy pesto pasta with garlic bread, a simple arugula salad or The Best Air Fryer Chicken for extra protein.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stove over low heat with a splash of milk or water to loosen the sauce. Cream sauces do not freeze well, so enjoy it fresh.
What People Ask About Creamy Pesto Pasta
Can I use store-bought pesto in creamy pesto pasta?
Yes. Store-bought pesto works perfectly and makes this a 30-minute dinner.
How do you keep pesto pasta from being oily?
Add the pesto over low heat and use pasta water and a little cream to emulsify the sauce.
What vegetables go well in pesto pasta?
Zucchini, bell peppers, cherry tomatoes, broccoli, peas, spinach and asparagus are all great.
Can I make creamy pesto pasta without cream?
Yes. Use extra pasta water and Parmesan, or swap in half-and-half or a little cream cheese.
Creamy Pesto Garden Pasta
Ingredients
Method
- Cook pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add the red onion and bell pepper. Season with salt and pepper and cook for 3–4 minutes.
- Add the diced zucchini and cook another 3–4 minutes, until the vegetables are softened and lightly golden.
- Add the cherry tomatoes and cook for 2–3 minutes, just until they start to blister and release some of their juices.
- Add the garlic and red pepper flakes and cook for 30 seconds.
- Lower the heat and add the heavy cream. Stir and let it gently simmer for 1–2 minutes.
- Stir in the pesto and Parmesan. Add the pasta and toss until coated, adding pasta water a little at a time until the sauce is silky and creamy.
- Finish with extra Parmesan, cracked black pepper, and a little drizzle of pesto.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use any pasta shape you prefer, such as penne or fusilli.
