Community Pick
Pesto Cream Sauce
"Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat."
photo by Ashley Cuoco
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3⁄4 cup heavy whipping cream
- 1⁄4 cup water
- 2 tablespoons butter
- 1⁄4 cup prepared pesto sauce
- 1⁄8 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄2 cup parmesan cheese, shredded
directions
- Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
- Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
- Stir in 1/2 cup parmesan cheese until melted.
Questions & Replies
-
How much pasta do you use and what type of pasta works better?
-
We love this recipe! Use it almost weekly. We love to make it ahead of time, put in the fridge and then reheat over low heat. Thickens it up a bit. -
Hi, would it be possible to sub side goat cheese for whipping cream and vegan parmesan for regular? I try to stay away from dairy store to allergies. Thanks! -
I know everyone will scream "NOOO" but, with both whipping cream and butter, there is too much fat for us and I have to change something. I am considering substituting 1 cup coffee creamer for the 3/4 cup whipping cream + 1/4 cup water. The sauce will probably be too thin, is corn starch the best thickening agent?
Reviews
-
Yum Yum Yum!!!!! I made chicken and bow tie pasta and added your wonderful sauce and it was scrumptious :) I made it exactly as written and I change anything next time it will be to use real garlic rather than powder.... Thanks for sharing. -
Absolutely delicious! I don't think it was the recipe, and I'm not a gourmet chef... but the pesto started to separate, thus making it quite oily. Having said that it was still an amazing tasting dish!
-
This is great sauce!!! Of course you can't use a substitution of half and half and cut down the butter. I think if you do that you are ruining the flavor of the sauce. Excellent sauce. I served with Olive Garden Toasted Ravioli. I used my homemade pesto sauce which I made from basil for my garden. I will definitely make this again and hope others try this recipe. -
I think I will try this without the water next time, as the sauce was very flavorful but too thin.
-
Excellent sauce. The only change I make is using chicken broth instead of water.
see 25 more reviews
Tweaks
-
Just subbed 4 Cheese Italian Blend for the Parm and Mozz -
I make a similar dish I use a pesto sauce and 1 cup heavy whipping cream, and 3/4 cup chicken broth. I add a cup of Roma tomatoes and a diced pre-baked chicken breast. I use the broth in place of water. I simmer the mixture until the liquid is reduced to preferred thickness. Pour over cooked pasta of choice and garnish with shredded Parmesan cheese and parsley
-
Overall great recipe! Followed the recipe exactly and it came out too thin. The half cup of cheese will thicken and emulsify the sauce at the end, but I still added a bit of cornstarch slurry to thicken it even more. Easy fix. The measurements as written were enough for 4-5 servings of pasta for me.
-
I make a double batch for a standard 4 serving pasta dish. My family LOVES this sauce! -
Freshly shredded Parmesan cheese is a MUST!! Tried this recipe with the pre-grated stuff and it would not melt into the sauce. The fresh cheese melted perfectly and made it wonderfully rich aaand creamy
RECIPE SUBMITTED BY
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