Creamy Cheesy Pesto Pasta

Did you all have a great weekend? I certainly did celebrating Canadian Thanksgiving and all! I stuffed my face as usual and now, this morning, I don’t even feel hungry! In my last post I mentioned that I was going to be posting a cheesecake recipe, but I can’t upload the photos that I took! So, the cheesecake will have to wait! I promise it’s delicious though 🙂 Hopefully this Pasta will hold you over!

I had some pesto left over a week or two ago from making these, and thought turning it into a creamy pasta sauce would be outright delicious. Lo and behold, I was right! I made a simple béchamel and stirred in my pesto to make the creamy sauce. Once the pasta was cooked, I stirred in the butter and the cheese to coat my shells first and then tossed them in the sauce. Add in a little pasta water to get the consistency you want and that’s it! Easy, right? I especially loved the fresh tomatoes on top, but that is (of course) optional.

Gord loved it and so did my daughter, surprisingly! She usually hates pasta, but before dinner was even made, I was feeding her this pesto sauce on a spoon and she couldn’t get enough! Once we tossed everything together she was hesitant, but still had a decent serving. We all were pretty happy campers with this meal! The creamy sauce with the basil and nutty flavors along with the ooey gooeyness of the cheese was out of this world delicious! And, because I already had the pesto made in the fridge, this whole meal was done in about 25 minutes.

So, there you have it, folks! A delicious meal under half an hour that will please even the pickiest eaters! Find yourself some basil and whip up some pesto because you never know when you’ll need it! This recipe is definitely worth it! Happy Monday 🙂

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Creamy Pesto Pasta
yield: 4 servings

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1/2 cup prepared pesto
3/4 pound whole wheat short cut pasta (I used shells)
3 tablespoons butter
2 cups grated mozzarella cheese
1 cup reserved hot pasta water
fresh tomatoes
parmesan cheese
fresh basil

Bring large pot of salted water to boil. Pour in pasta and cook until al dente. While pasta is cooking, melt butter in large skillet over medium heat. Sprinkle in flour and stir to combine. Whisk in milk slowly to avoid lumps and cook until thickened, 3-5 minutes. Turn off heat and stir in pesto, salt and pepper. Remove about 1 cup of pasta water before draining completely. Return pasta to hot pot and stir in butter and mozzarella cheese until melted and stringy. Pour pasta into skillet with pesto sauce and stir to coat. Add in splashes of hot pasta water while stirring until desired sauce consistency is reached. Serve immediately with fresh tomatoes, parmesan cheese and basil.

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  1. Oh, yum! I just starred this recipe in my Google Reader – what a comforting dish! Hope you had a wonderful Canadian Thanksgiving!

  2. Hi Lauren!
    It’s been so long since high school, but I’ve been enjoying following your food blog!
    I made this pasta sauce last night & it was fabulous. I made linguine with sausages and your sauce… it was to die for!
    Keep up the great blogging!

  3. Excited to try this this week! Alex loves pasta (and I’m trying to love it more), so this is a perfect meal for us!



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