This pesto garlic pasta is a straightforward, no-fuss weeknight dinner that delivers maximum flavor with minimal effort. The combination of fresh pesto and sautéed garlic creates a rich, aromatic sauce that coats every strand of pasta evenly. It's a reliable recipe you can memorize and adapt.
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I've tested this dish multiple times to get the balance right: enough garlic to make it bold, but not so much that it overpowers the basil. The cream adds a silky texture without making it heavy. You'll have dinner on the table in exactly 20 minutes, from boiling water to final toss.
If you're looking for a meal that's both satisfying and quick, this is it. The ingredients are simple, the technique is forgiving, and the result is consistently delicious.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) spaghetti or linguine
Any long pasta works. For a gluten-free option, use chickpea pasta; it holds up well.
1/2 cup (120ml) basil pesto (store-bought or homemade)
Use a good-quality jarred pesto for speed. If making homemade, add a bit more lemon to brighten.
4 cloves garlic, thinly sliced
Thin slices infuse the oil better than minced. If you prefer less garlic, reduce to 3 cloves.
1/2 cup (120ml) heavy cream
For a lighter version, use half-and-half or full-fat coconut milk, but cream gives the best texture.
1/4 cup (25g) grated Parmesan cheese, plus more for serving
Freshly grated melts better than pre-shredded. Pecorino Romano can be substituted for a saltier flavor.
2 tbsp (30ml) olive oil
Use extra-virgin for flavor. If you have garlic-infused oil, use that and skip the raw garlic.
1/2 tsp red pepper flakes (optional)
Adds a gentle kick. Omit for a kid-friendly version.
Salt and black pepper, to taste
Use kosher salt for pasta water and flaky salt for finishing.
Tips & Tricks
- Reserve 1 cup of pasta water before draining. It's the secret to a silky sauce that clings to the pasta.
- Don't rinse the pasta after draining; the starch helps the sauce adhere.
- For a more intense garlic flavor, let the slices sizzle in oil until lightly golden, not browned, to avoid bitterness.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of salted water to a rolling boil (212°F / 100°C). Add the spaghetti and cook until al dente, about 8-10 minutes (or per package instructions). Reserve 1 cup of pasta water, then drain.
2. Sauté the garlic
In a large skillet, heat the olive oil over medium heat (350°F / 177°C). Add the garlic slices and red pepper flakes if using. Cook for 1-2 minutes until fragrant and lightly golden, but not brown, to avoid bitterness.
3. Create the sauce base
Reduce heat to low (250°F / 121°C). Add the heavy cream and pesto, stirring to combine. Simmer gently for 2 minutes until the sauce slightly thickens, just enough to coat the back of a spoon.
4. Combine pasta and sauce
Add the drained pasta to the skillet. Toss well to coat every strand. If the sauce seems thick, add reserved pasta water a splash at a time until it reaches a silky consistency.
5. Finish with cheese
Turn off the heat. Sprinkle the Parmesan over the pasta and toss again. The residual heat will melt the cheese into a creamy coating.
6. Season and serve
Taste and adjust salt and pepper. Serve immediately with extra Parmesan on top. For a fresh touch, add a few basil leaves.
Delicious Variations
- Add grilled chicken or shrimp for a protein boost.
- Swap the pasta for zucchini noodles for a low-carb version; sauté the zoodles for 2 minutes instead of boiling.
- Use sun-dried tomato pesto for a tangier flavor profile.
How to Store Pesto Garlic Pasta
Refrigerator
Store in an airtight container for up to 3 days. The sauce may thicken; add a splash of milk or pasta water when reheating.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Reheating
Reheat in a skillet over medium-low heat (300°F / 149°C) with a splash of water or cream, stirring until hot.
Frequently Asked Questions
Q: Can I use store-bought pesto?
Yes, absolutely. Store-bought pesto works perfectly and saves time. Just choose a high-quality brand with extra-virgin olive oil and basil as the first ingredients.
Q: How do I make this dairy-free?
Use a dairy-free pesto (check labels) and substitute the heavy cream with full-fat coconut milk or cashew cream. Omit the Parmesan or use a vegan alternative.
Q: What if I don't have heavy cream?
You can use half-and-half or whole milk, but the sauce will be thinner. To thicken, whisk in a teaspoon of cornstarch mixed with a little water before adding to the sauce.
Q: Can I add vegetables to this pasta?
Absolutely. Sautéed mushrooms, cherry tomatoes, or spinach are great additions. Add them after the garlic and before the cream.
Q: How do I prevent the garlic from burning?
Keep the heat at medium (350°F / 177°C) and stir frequently. Cook just until fragrant and lightly golden, about 1-2 minutes. If it browns too much, it will taste bitter.
If you try this pesto garlic pasta, let me know how it turns out in the comments below. Share your own twists and substitutions – I love hearing how home cooks make it their own.
Pesto Garlic Pasta
Pesto garlic pasta with a creamy, herbaceous sauce that comes together in 20 minutes. Perfect for busy weeknights.
🧂 Ingredients
- 12 oz (340g) spaghetti or linguine
- 1/2 cup (120ml) basil pesto (store-bought or homemade)
- 4 cloves garlic, thinly sliced
- 1/2 cup (120ml) heavy cream
- 1/4 cup (25g) grated Parmesan cheese, plus more for serving
- 2 tbsp (30ml) olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
📋 Instructions
- 1Boil the pasta — Bring a large pot of salted water to a rolling boil (212°F / 100°C). Add the spaghetti and cook until al dente, about 8-10 minutes (or per package instructions). Reserve 1 cup of pasta water, then drain.
- 2Sauté the garlic — In a large skillet, heat the olive oil over medium heat (350°F / 177°C). Add the garlic slices and red pepper flakes if using. Cook for 1-2 minutes until fragrant and lightly golden, but not brown, to avoid bitterness.
- 3Create the sauce base — Reduce heat to low (250°F / 121°C). Add the heavy cream and pesto, stirring to combine. Simmer gently for 2 minutes until the sauce slightly thickens, just enough to coat the back of a spoon.
- 4Combine pasta and sauce — Add the drained pasta to the skillet. Toss well to coat every strand. If the sauce seems thick, add reserved pasta water a splash at a time until it reaches a silky consistency.
- 5Finish with cheese — Turn off the heat. Sprinkle the Parmesan over the pasta and toss again. The residual heat will melt the cheese into a creamy coating.
- 6Season and serve — Taste and adjust salt and pepper. Serve immediately with extra Parmesan on top. For a fresh touch, add a few basil leaves.
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