Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- ½ cup of homemade or store-bought basil pesto
- 1 cup of heavy cream or full-fat coconut milk for a vegan option
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- ½ cup of grated Parmesan cheese (optional for vegetarians)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Cherry tomatoes (optional, for added color and flavor)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water and drain the pasta.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Lower heat and pour in heavy cream. Stir in basil pesto and cook for 2–3 minutes until well combined and slightly thickened.
- Add reserved pasta water gradually to adjust the sauce consistency, if needed.
- Stir in cooked pasta, coating it thoroughly with the sauce. Optionally, add Parmesan cheese, salt, and pepper. Garnish with basil leaves and cherry tomatoes before serving.
Notes
- Use vegan-friendly coconut milk as a substitute for heavy cream to make this dish vegan.
- For gluten-free versions, swap regular pasta with gluten-free options like rice or chickpea pasta.
- This recipe can be prepared in about 20-25 minutes, making it ideal for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg