Creamy Pesto Pasta
This creamy pesto pasta is one of the quickest dinners I make when I can't be bothered to cook but want something delicious. We've got those cute tubes of ditalini pasta tossed in a silky cream cheese and pesto sauce with garlic, Parmesan, and a hit of chili, topped with pillowy burrata. It's ready in about 15 minutes and uses just a handful of ingredients - if you've got a jar of pesto and some lighter cream cheese, you're halfway there!
The secret to the sauce is cream cheese - I used lighter cream cheese, but feel free to use full-fat. Instead of using heavy cream like most pesto pasta recipes, a couple of spoonfuls of cream cheese melted into the starchy pasta water creates a thicker, richer, more velvety sauce that clings to every piece of pasta.
If you love pesto recipes, try my chickpea pesto pasta for a protein-packed version, my courgette pesto pasta for a lighter summer option, or my pesto alfredo for a cream-based take. For more quick pasta dinners, my vodka pasta and creamy mushroom pasta are both reader favorites.
Why You'll Love This Recipe
I have several pesto pasta recipes on the blog, but this one is my go-to when I want something ultra-quick and easy, but still with a touch of indulgence. The cream cheese trick is what makes it - it melts into the pasta water to create a sauce that's thick and silky without being heavy.
And the burrata on top? Not essential, but well worth adding if you have some to hand! It's completely over the top in the best possible way. Cut into it, and the creamy centre melts into the warm pesto pasta. It's simple, it's fast, and it's one of the most satisfying bowls of pasta I know how to make. I like using the mini burrata balls so I can have a whole ball on my plate of pasta rather than breaking up the bigger ball into different portions.
Ingredient Notes
Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.
- Ditalini pasta: Ditalini are small, tube-shaped pasta that cook quickly and hold the creamy sauce beautifully in their little tubes. If you can't find ditalini, orzo, small shells, or macaroni are all good substitutes.
- Cream cheese: This is the base of the creamy sauce - it melts into the starchy pasta water to create a thick, velvety coating. Full-fat gives the best texture. Light cream cheese works too, but the sauce will be slightly thinner.
- Green pesto: Use a good-quality green basil pesto, store-bought or homemade. This gets stirred into the cream cheese sauce for that herby, garlicky flavor.
- Garlic: Sliced rather than minced gives you softer, sweeter garlic pieces throughout the pasta. Cook them gently on low heat so they don't burn.
- Red pepper flakes: Half a teaspoon for a gentle warmth. Adjust to your heat preference.
- Parmesan: If you don't eat Parmesan due to a vegetarian diet, I often use a vegetarian-friendly Pecorino cheese instead. Either hard cheese will work perfectly well at giving the pesto pasta that savory, salty kick.
- Pasta water: The starchy water is essential - it's what helps the cream cheese melt into a smooth, silky sauce rather than staying lumpy. Don't skip this.
- Burrata: The heat of the pasta softens the burrata just enough that the creamy stracciatella centre starts to melt. If you can't find burrata, fresh mozzarella works, but you'll miss the dramatic creamy centre. If you can only find the regular-sized burrata balls, split it between the two pesto pasta recipes
How to Make This Creamy Pesto Pasta Recipe
Step 1: Cook the Pasta
Cook the ditalini according to the package instructions. Before draining, reserve about 125ml of the starchy pasta water - this is essential for building the creamy, silky sauce.
Step 2: Sauté the Garlic
Heat the olive oil in a pan on low heat. Add the sliced garlic and red pepper flakes and sauté for a minute or two until fragrant. Keep the heat low - you want the garlic golden and soft, not burnt and crispy.
Step 3: Build the Cream Cheese Sauce
Add the cream cheese and the reserved starchy pasta water to the pan. Stir continuously until the cream cheese has melted into the water, creating a smooth, creamy base.
Step 4: Add the Pesto
Stir in the green pesto until it's fully incorporated into the sauce.
Step 5: Toss with Pasta
Add the cooked ditalini and the grated Parmesan, mixing everything together until the pasta is fully coated in a thick, creamy pesto sauce. If it's too thick, add a splash more pasta water to loosen.
Step 6: Top and Serve
Divide the pesto pasta between two bowls and place a burrata ball on top of each. Serve immediately - cutting into the burrata at the table is half the fun.
Expert Tips for the Best Creamy Pesto Pasta
- Reserve the pasta water: This is my non-negotiable tip! The starchy water is what emulsifies the cream cheese into a smooth sauce. Without it, you'll get lumps of cream cheese sitting in oily pasta.
- Keep the heat low for the garlic: Sliced garlic burns quickly, so keep it on a low heat for a minute or two - you want it fragrant and slightly golden, not brown or crispy.
- Stir the cream cheese continuously: When adding the cream cheese to the pan, stir constantly until it's fully melted and smooth. If it's clumping, add a little more pasta water and keep stirring.
- Room-temperature burrata: Take the burrata out of the fridge 15-20 minutes before serving for the best texture when it hits the hot pasta. Yumm!!
Storage
- Refrigerator: Store leftovers without the burrata for up to 3 days. The sauce will thicken as it cools - add a splash of water or milk when reheating to loosen it.
- Reheating: Reheat gently on the stove with a splash of water. Microwave also works in a pinch.
- Freezing: I don't recommend freezing this one - the cream cheese sauce can split when defrosted. Best enjoyed fresh.
- Burrata: Always add fresh burrata when serving. It doesn't store well once it's been on hot pasta.
FAQs
Ditalini are small, tube-shaped pasta - they look like tiny cylinders. They cook quickly (usually 7-9 minutes) and their hollow shape catches the creamy sauce perfectly. If you can't find them, small shells, orzo, or macaroni are all good substitutes.
You can, but the sauce will be thinner and less rich. Cream cheese gives a thicker, more velvety texture that clings to the pasta in a way that heavy cream doesn't quite match. If you do use cream, you'll need about 100ml and you may want to add extra Parmesan to thicken the sauce.
Yes! Small shells, orzo, macaroni, or even penne all work. Ditalini is my favorite because the tiny tubes catch and hold the sauce, but use whatever you have.
The pasta is delicious without burrata - you'll still have a creamy, pesto-packed bowl of pasta. Fresh mozzarella is a good substitute if you want cheese on top. But if you can find burrata, it's absolutely worth it.
Use a plant-based cream cheese (Philadelphia does a great vegan one), vegan pesto (check for Parmesan in the ingredients), nutritional yeast instead of Parmesan, and skip the burrata or use a vegan mozzarella.
Creamy Pesto Pasta
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves sliced
- 0.5 teaspoon red pepper flakes
- 100 g cream cheese
- 2 tablespoon green pesto
- 120 g ditalini pasta + 125ml reserved pasta water
- 20 g Parmesan cheese grated
- 2 burrata balls
Method
- Start cooking the pasta according to the package instructions- before you drain it, make sure you reserve some of the starchy pasta water (at least 125ml).120 g ditalini pasta
- Heat the oil in a pan on low heat and add the garlic and red chili flakes. Saute for a minute or two on low heat until fragrant.1 tablespoon olive oil, 2 garlic cloves, 0.5 teaspoon red pepper flakes
- Add the cream cheese and the starchy pasta water to the pan, stirring until the cream cheese has melted into the pan.100 g cream cheese
- Add the green pesto and stir into the sauce.2 tablespoon green pesto
- Add the cooked ditalini pasta and grated Parmesan cheese, mixing the pasta fully into the pesto sauce until it's thick and creamy.20 g Parmesan cheese
- Dish up the pesto into your bowls and add a burrata to each bowl.2 burrata balls
Nutrition
Notes
- Pasta water: Make sure you reserve about 125ml of the starchy pasta water before draining - it's essential for the sauce.
- Cream cheese: Use full-fat for the best texture, but a lighter cream cheese works perfectly. Stir continuously when melting.
- Burrata: Add to plated pasta, never into the sauce! Serving at room temperature is best as the burrata melts perfectly into the hot pasta underneath.
- Storage: Fridge 3 days without burrata. Not suitable for freezing.
