This Creamy Pesto Pasta Sauce transforms a simple bowl of pasta into something rich, vibrant, and full of fresh flavor. Homemade basil pesto is blended until smooth, then stirred into hot pasta with cream for a silky finish. Topped with burrata and toasted pine nuts, it’s an easy yet luxurious dinner you can make in just minutes.
Why You’ll Love This Recipe
It’s quick enough for a weeknight but impressive enough for guests.
The homemade pesto creates a fresh, fragrant sauce that tastes far better than store-bought versions.
You can customize it with different nuts, herbs, or creamy additions.
The recipe makes a full jar of pesto, so you’ll have extra to use in other meals.
The combination of creamy sauce, tender pasta, crunchy pine nuts, and soft burrata creates the perfect balance of textures.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pesto (makes approximately 300 ml jar):
100 g pine nuts, toasted
100 g fresh basil leaves, plus a handful reserved for garnish
200 ml olive oil
1 garlic clove (optional)
Zest and juice of 1 lemon
1/2 tablespoon freshly ground black pepper
70 g parmesan cheese, finely grated
Salt, to taste
For the pasta:
200 g dried casarecce pasta
3–4 tablespoons double cream
1 burrata ball, to serve
2 tablespoons extra toasted pine nuts, to serve
Directions
Add the toasted pine nuts and basil leaves to a blender or food processor.
Add the garlic clove (if using), lemon zest and juice, grated parmesan, black pepper, and olive oil.
Blend until smooth. Taste and adjust with salt if needed. Transfer the pesto to a clean jar. You will not need the entire jar for this recipe.
Bring a medium saucepan of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions for al dente texture.
Reserve 2 tablespoons of pasta water, then drain the pasta.
Return the pasta to the pan over low heat. Add 3 generous tablespoons of pesto and 1 tablespoon of reserved pasta water. Stir to coat.
Gradually stir in the double cream, a little at a time, until the sauce reaches your desired creaminess.
Warm everything together gently for 1–2 minutes.
Divide between two bowls. Top each portion with half a burrata ball, extra toasted pine nuts, and a few fresh basil leaves. Finish with a light drizzle of olive oil and freshly ground black pepper.
Servings and timing
Servings: 2 generous portions
Preparation time: 10 minutes
Cooking time: 10–12 minutes
Total time: Approximately 20 minutes
Variations
Swap pine nuts for toasted almonds, walnuts, hazelnuts, or pistachios for a slightly different flavor.
Use a mix of basil and parsley or add a few chives for a subtle twist.
Replace double cream with mascarpone, crème fraîche, or cream cheese for a richer texture.
Add grilled chicken, sautéed mushrooms, or roasted vegetables for extra protein and heartiness.
Use long pasta such as spaghetti or linguine instead of casarecce if preferred.
Storage/Reheating
Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Store any extra pesto separately in a sealed jar in the fridge for up to 2 weeks. To extend its freshness, pour a thin layer of olive oil over the surface before sealing.
Reheating: Reheat the pasta gently in a pan over medium-low heat. Add a small knob of butter or a splash of cream to help restore the creamy texture. Stir frequently until heated through. Alternatively, microwave for 1–2 minutes, stirring halfway.
Freezing: It is not recommended to freeze the fully assembled creamy pasta, as the texture may change. However, the pesto can be frozen in an airtight container or ice cube tray for up to 3 months.
FAQs
Can I use store-bought pesto instead of homemade?
Yes, you can substitute with good-quality store-bought pesto. The flavor will vary slightly, but it still makes a delicious creamy sauce.
How much pesto should I use for the pasta?
Start with 3 tablespoons and adjust to taste. You can add more if you prefer a stronger pesto flavor.
Can I make this pasta ahead of time?
You can prepare the pesto in advance and store it in the refrigerator. Cook and assemble the pasta just before serving for best texture.
What pasta shapes work best?
Short shapes like casarecce, fusilli, or penne work beautifully because they hold the sauce well. Long pasta such as spaghetti also works.
Can I make this recipe lighter?
Yes, reduce the cream slightly and add an extra splash of reserved pasta water to maintain a silky texture.
How do I prevent the sauce from becoming too thick?
Add small amounts of reserved pasta water while stirring to loosen the sauce and keep it glossy.
Can I freeze homemade pesto?
Yes, pesto freezes very well. Store it in an airtight container or freeze in small portions for convenience.
What can I use instead of burrata?
Fresh mozzarella is an excellent alternative, or you can omit it entirely and simply add extra parmesan.
How do I toast pine nuts properly?
Toast them in a dry pan over medium heat, stirring frequently, until lightly golden. Watch closely as they can burn quickly.
Can I add vegetables to this dish?
Absolutely. Roasted cherry tomatoes, sautéed spinach, or grilled courgette are excellent additions.
Conclusion
Creamy Pesto Pasta Sauce is a simple yet indulgent dish that delivers bold, fresh flavors with minimal effort. The homemade pesto brings brightness and depth, while the cream creates a silky finish that clings perfectly to the pasta. Finished with burrata and toasted pine nuts, this recipe turns everyday ingredients into a comforting, elegant meal you’ll want to make again and again.
Creamy Pesto Pasta Sauce is a rich and vibrant dish made with homemade basil pesto blended until smooth and stirred into hot pasta with cream for a silky finish. Topped with burrata and toasted pine nuts, this elegant yet simple meal comes together in just 20 minutes.
Ingredients
For the pesto (makes approximately 300 ml):
100 g pine nuts, toasted
100 g fresh basil leaves (plus extra for garnish)
200 ml olive oil
1 garlic clove (optional)
Zest and juice of 1 lemon
1/2 tablespoon freshly ground black pepper
70 g parmesan cheese, finely grated
Salt, to taste
For the pasta:
200 g dried casarecce pasta
3–4 tablespoons double cream
1 burrata ball
2 tablespoons extra toasted pine nuts
Instructions
Add toasted pine nuts and basil leaves to a blender or food processor.
Add garlic (if using), lemon zest and juice, grated parmesan, black pepper, and olive oil. Blend until smooth. Taste and season with salt as needed. Transfer pesto to a jar (you will not need the full amount).
Bring a saucepan of salted water to a boil. Cook pasta 2 minutes less than package instructions for al dente texture.
Reserve 2 tablespoons pasta water, then drain pasta.
Return pasta to the pan over low heat. Add 3 tablespoons pesto and 1 tablespoon reserved pasta water. Stir to coat.
Gradually stir in double cream until desired creaminess is reached.
Warm gently for 1–2 minutes until heated through and silky.
Divide into two bowls. Top each with half a burrata ball, extra toasted pine nuts, fresh basil leaves, a drizzle of olive oil, and freshly ground black pepper.
Notes
Start with 3 tablespoons pesto and adjust to taste.
Use reserved pasta water to loosen the sauce if it becomes too thick.
Swap pine nuts with walnuts, almonds, hazelnuts, or pistachios.
Store extra pesto in the refrigerator for up to 2 weeks with a thin layer of olive oil on top.
Pesto can be frozen for up to 3 months; assembled creamy pasta is best enjoyed fresh.
