This creamy pesto pasta is a flavorful and quick dish that combines fresh ingredients, like vibrant spinach and aromatic basil. It’s just the right pick when you’re craving something comforting and hearty without all the fuss.
This pasta recipe tackles issues of tedious preparation and bland flavors, offering a simple and tasty solution for quick weeknight meals.
I know how challenging it can sometimes be to whip up dinner after a long day, especially when you’re trying to ensure everyone gets their greens. This recipe takes those worries away by presenting a simple pathway to a delicious meal that’s ready in about 30 minutes.
What I love about this creamy pesto pasta is that it’s not just another pasta dish. The rich creaminess pairs so well with the fresh basil and warmed spinach, making dinner feel extra special. Plus, you can easily adjust the thickness of the sauce within a few minutes of preparing it to suit your preferences.
If you want to add a bit more to your meal, consider pairing this with my Broccolini Frittata for a well-rounded dinner!
Table of contents
Why You Will Love This Recipe
- Rich and Creamy Texture , The combination of heavy cream and parmesan cheese creates a velvety sauce that clings beautifully to the pasta. You’ll enjoy a luxurious mouthfeel that’s comforting and satisfying.
- Fresh Spinach Boost , Adding baby spinach not only brings a vibrant green color but also packs in nutrients. It wilts down perfectly, ensuring each forkful is both delicious and healthy.
- Quick Meal Solution , With just 30 minutes from start to finish, this dish is a lifesaver for busy weeknights. You can whip up this satisfying meal in no time, making last-minute dinners stress-free.
- Endless Customization , Feel free to experiment by adding your favorite ingredients. Consider tossing in sun-dried tomatoes or nuts for extra flavor. The options allow you to tailor this creamy pesto pasta to your taste!
Creamy Pesto Pasta with Spinach
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing, Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and easy creamy pesto pasta with spinach, perfect for a quick meal.
Ingredients
- 4 oz (113 g) fresh basil leaves
- 3 cloves garlic, peeled
- ½ cup (50 g) parmesan cheese, grated
- ¼ cup (60 ml) olive oil
- ½ cup (120 ml) heavy cream
- ¼ cup (60 ml) reserved pasta water
- 2 tablespoons (28 g) butter
- 1 medium shallot, peeled and chopped
- 3 cloves garlic, minced
- 1 cup (30 g) baby spinach
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 servings pasta of choice (e.g., penne or fusilli)
Instructions
- Step 1: Prepare the Pesto: In a food processor, add fresh basil leaves, 3 garlic cloves, olive oil, and parmesan cheese. Blend until the mixture is smooth and well combined. Check the texture to ensure it is creamy and homogenous for better sauce coating.
- Step 2: Blend the Creamy Sauce: Transfer the pesto to a large blender. Add reserved pasta water and heavy cream. Blend, pulsing until the sauce is silky and well integrated to create a creamy consistency.
- Step 3: Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ¼ cup (60 ml) of pasta water before draining the pasta. Drain and set pasta aside.
- Step 4: Sauté the Spinach: In a skillet, melt butter over medium heat. Add minced garlic and chopped shallot, sauté briefly, then add the baby spinach. Cook until the spinach wilts and turns bright green and tender, about 2 to 4 minutes.
- Step 5: Combine Pasta and Sauce: Add the cooked pasta to the skillet with sautéed spinach. Pour the creamy pesto sauce over the pasta and toss together until every piece is fully coated in sauce.
Notes
- Room Temperature: Store creamy pesto pasta in an airtight container up to 4 hours. Avoid longer to prevent spoilage.
- Refrigeration: Place pasta in an airtight container and refrigerate for up to 3 days. Reheat gently to maintain texture and flavor.
- Freezing: Transfer pasta to a freezer-safe container or bag. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the pesto sauce is too thick after blending, gradually add 2 tablespoons of reserved pasta water to reach the desired consistency.
- When heating the sauce, if it begins to splatter after 5 minutes, lower heat to medium to avoid burning and ensure even cooking.
- To prevent pasta from sticking after draining, drizzle 1 tablespoon of olive oil and toss gently before combining it with the sauce.
- If spinach is undercooked, continue sautéing for 2 additional minutes, stirring until wilted and vibrant.
- To balance a sauce that is too salty, add a splash of cold water or a squeeze of lemon juice during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Pasta: I prefer using a short pasta shape, like penne or fusilli. They hold onto the creamy sauce better, making every bite flavorful.
- Pesto: A good quality store-bought basil pesto saves time and adds rich flavor. For homemade, use fresh basil for a brighter taste.
- Spinach: Fresh baby spinach is best here. It wilts quickly, adding a vibrant green color and nutrients without a strong taste.
- Heavy cream: This gives the dish its creaminess. Opt for ultra-pasteurized heavy cream for a stable, rich texture that doesn’t separate.
- Parmesan cheese: Grate fresh parmesan for the best flavor. It melts beautifully into the sauce, enhancing both the taste and texture of the pasta.
- Pasta: I prefer using a short pasta shape, like penne or fusilli. They hold onto the creamy sauce better, making every bite flavorful.
- Pesto: A good quality store-bought basil pesto saves time and adds rich flavor. For homemade, use fresh basil for a brighter taste.
- Spinach: Fresh baby spinach is best here. It wilts quickly, adding a vibrant green color and nutrients without a strong taste.
- Heavy cream: This gives the dish its creaminess. Opt for ultra-pasteurized heavy cream for a stable, rich texture that doesn’t separate.
- Parmesan cheese: Grate fresh parmesan for the best flavor. It melts beautifully into the sauce, enhancing both the taste and texture of the pasta.
Recipe Tips
- If the pesto is too thick after blending, add 2 tablespoons of reserved pasta water gradually until you reach your desired consistency.
- When the sauce starts to splatter while heating, lower the heat to medium after 5 minutes to avoid burning and ensure even cooking.
- If the pasta sticks together after draining, drizzle 1 tablespoon of olive oil and toss gently before combining with the sauce.
- For undercooked spinach, sauté for 2 additional minutes over medium heat, stirring until it is vibrant and wilted to enhance its flavor.
- If the sauce is too salty, add a splash of cold water or a squeeze of lemon juice during cooking to balance the flavors effectively.
Serving Suggestions
Serve creamy pesto pasta alongside roasted cherry tomatoes or grilled vegetables for added flavor and nutrition. You can also pair it with a fresh arugula salad dressed with lemon vinaigrette.
Add to vegetable salads for extra texture, or use it to create a pasta bake topped with cheese. Consider incorporating cooked chicken or shrimp for a heartier meal option.
Top with a sprinkle of crushed red pepper flakes or pine nuts for additional crunch. A drizzle of extra virgin olive oil or a squeeze of lemon can enhance the dish’s brightness.
Recipe variations
- You can use different pasta types like fettuccine, penne, or rotini in this creamy pesto pasta recipe. Adjust boiling time according to the pasta shape for best texture.
- Add 2 teaspoons of lemon juice or a pinch of red pepper flakes to the pesto sauce for a sharper or spicier flavor. These small amounts subtly alter the dish’s taste.
- Either fresh baby spinach or baby kale can replace the spinach called for in this recipe. Both green options sauté well and complement the creamy pesto sauce nicely.
- If cooking for fewer than eight, halve the ingredient amounts, using 4 ounces of fresh basil and 4 cups cooked pasta. For more servings, double quantities and stir often.
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How to Store?
To keep your creamy pesto pasta fresh and delicious, follow these storage tips:
Room Temperature: Store creamy pesto pasta in an airtight container at room temperature up to 4 hours. Avoid prolonged exposure to prevent spoilage.
Refrigeration: Place creamy pesto pasta in an airtight container and refrigerate for up to 3 days. Reheat gently to preserve texture and flavor.
Freezing: Transfer creamy pesto pasta to a freezer-safe container or freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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