Easy Creamy Pesto Penne Pasta – Quick Weeknight Dinner in 20 Minutes!

There’s something a little magical about pasta nights. You know—the kind where you don’t have a plan, but you peek into your pantry and somehow, everything just falls into place. That’s exactly how this creamy pesto penne pasta was born in my kitchen. It’s one of those no-fuss meals that tastes like you spent all day stirring a pot, but really, it comes together in the time it takes to boil water. The best part? It’s insanely customizable, so you can make it your own every single time. (Pro tip: a splash of lemon juice at the end wakes everything up. You’re welcome.)

I stumbled onto the idea after browsing cozy dinner ideas on Budget Bytes, and suddenly remembered the half-used jar of pesto in the fridge and some lonely cherry tomatoes on the counter. Add penne, toss in a little magic (read: Parmesan), and bam—weeknight pasta bliss. Whether you’re feeding a crowd or flying solo, this is the kind of dinner that never lets you down. Cozy, creamy, and totally Instagram-worthy.

Ingredients

This pesto penne pasta keeps things delightfully simple. Just a few high-impact ingredients and you’re set for a meal that tastes way fancier than the effort it takes.

Penne Pasta – 8 oz

This tubular pasta is perfect for catching every bit of pesto in its ridges. Feel free to use rigatoni or rotini if that’s what you’ve got on hand.

Basil Pesto – ½ cup

Store-bought works beautifully here, especially on busy nights. Look for one made with real olive oil and pine nuts for the best flavor. Or try homemade pesto if you have fresh basil to spare!

Cherry Tomatoes – 1 cup, halved

They bring a juicy burst of freshness and color. Roasting them first can deepen the flavor if you’re feeling fancy.

Parmesan Cheese – ¼ cup, grated

Adds a nutty, salty finish that ties the dish together. Freshly grated is ideal, but pre-shredded works in a pinch.

Pasta Water – ¼ cup reserved

A key trick! This starchy water helps the pesto cling to the pasta, creating that silky, restaurant-style sauce.

Salt – to taste

Just enough to season the pasta water and bring everything to life.

Black Pepper – freshly cracked

For a hint of bite that balances the creaminess of the pesto and cheese.

Instructions

This pesto penne pasta comes together in less time than it takes to scroll through your favorite Pinterest board. Here’s how to make it warm, comforting, and absolutely swoon-worthy.

1. Boil the Pasta

Fill a large pot with water, generously salt it, and bring to a boil. Add penne and cook according to package instructions until al dente—tender but still with a little bite. Just before draining, scoop out about ¼ cup of the pasta water and set it aside. Drain the rest.

Pro tip: Stir the pasta once or twice during cooking to keep it from sticking. And don’t skip salting the water—it’s your first chance to season the dish.

2. Prep the Sauce Base

In a large mixing bowl (or back in the pot), add the pesto and reserved pasta water. Stir it into a loose, creamy sauce. The hot water loosens the pesto and helps it coat the pasta perfectly.

Want an extra glossy finish? Whisk in a tiny drizzle of olive oil for that just-out-of-the-kitchen shine.

3. Add the Pasta

Toss the hot, drained penne into the pesto mixture and gently stir until every piece is coated. You’ll see it transform into a glossy, herby masterpiece.

4. Toss in the Cherry Tomatoes

Add halved cherry tomatoes to the pasta and stir to combine. Their sweetness and freshness balance the richness of the pesto.

If you like a warm tomato burst, you can sauté them for 2–3 minutes in a skillet before adding. Totally optional, but worth it!

5. Finish with Cheese and Pepper

Sprinkle in the grated Parmesan and crack a little black pepper over the top. Give it one last gentle toss to combine.

Taste and adjust—maybe another pinch of salt or a little squeeze of lemon if you’re feeling zesty.

6. Serve It Up

Spoon the pasta into bowls, top with a little more Parmesan if you’re feeling extra, and serve warm. Or let it cool and enjoy as a chilled pasta salad the next day—it’s that versatile.

Tips & Variations

This pesto penne pasta is like your favorite pair of jeans—it goes with everything and always fits just right. Whether you’re working with what’s in your pantry or aiming for a more elevated twist, here are some ways to make it your own:

Swap the Pesto

• Spinach or kale pesto: Great if you’re low on basil or want a more earthy flavor.
• Sun-dried tomato pesto: For a slightly tangier, deeper profile. It’s especially great in colder months.
• Vegan pesto: Skip the cheese or use nutritional yeast for a dairy-free version.

Add Protein

• Grilled chicken or shrimp: Toss in sliced grilled chicken or sautéed shrimp for a more filling meal.
• Chickpeas or white beans: A great vegetarian way to add protein and texture.
• Tofu or tempeh: For plant-based eaters, lightly pan-fried tofu adds a chewy contrast.

Boost with Veggies

• Roasted veggies: Try adding roasted zucchini, bell peppers, or broccoli to bulk it up.
• Spinach or arugula: Toss in a handful of greens just before serving—they wilt beautifully in the warmth of the pasta.

Cheese It Up

• Mozzarella pearls: Stir in for creamy little bites that melt slightly.
• Goat cheese: Adds a tangy, rich dimension that pairs beautifully with basil.

Storage & Leftovers

• Fridge: Store in an airtight container for up to 3 days. It tastes great cold or reheated.
• Meal prep tip: Add a splash of water or olive oil before reheating to revive the sauce.
• Cold lunch: It makes a killer pasta salad when served cold—just add a squeeze of lemon before eating.

Serving Suggestions

This creamy pesto penne pasta is the kind of dish that feels just as homey on a casual Tuesday night as it does on a backyard dinner table with friends. Here are some ways to make it shine—whether you’re serving it solo or building a full meal around it.

As a Standalone Star

• This pasta has all the comfort and flavor to stand on its own. Pair it with a glass of chilled white wine (think Sauvignon Blanc or Pinot Grigio) and a good rom-com, and you’re set for a cozy evening in.
• Serve warm in shallow pasta bowls with extra grated Parmesan and a little fresh basil for a picture-perfect finish.

With a Fresh Salad

• A crisp, lemony arugula salad makes the perfect peppery counterpoint to the creamy pesto.
• Or go with a classic: mixed greens, cherry tomatoes, cucumbers, and a balsamic vinaigrette.

Add a Side of Bread

• Garlic bread is a no-brainer here. The buttery, garlicky crunch is perfect for soaking up any leftover sauce.
• Try a rustic sourdough or a baguette with olive oil and balsamic for a more elevated touch.

Lighten the Mood

• Add a few lemon wedges on the side—guests can squeeze a bit over their bowls for an extra pop of brightness.
• Top with fresh herbs like basil, parsley, or even a sprinkle of crushed red pepper for a little heat.

Entertaining Tip

Serving a crowd? Double the recipe and arrange it in a large serving platter. Sprinkle with extra Parmesan and scatter halved cherry tomatoes and basil leaves over the top for a bright, vibrant presentation that looks totally effortless.

FAQs

Here are some common questions readers might have when making this creamy pesto penne pasta—because sometimes, a little kitchen clarity goes a long way.

Can I make this pesto pasta ahead of time?

Absolutely! This pasta actually gets better as it sits, making it perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days. Just stir in a splash of olive oil or water before reheating to bring the sauce back to life.

What kind of pesto works best for this recipe?

Classic basil pesto is a go-to, but feel free to use any variation you love. Store-bought is totally fine—just look for one with real olive oil and no added fillers. Homemade? Even better. If you want to switch things up, try arugula, spinach, or sun-dried tomato pesto.

Can I make it gluten-free or dairy-free?

Yes and yes! Swap the penne for your favorite gluten-free pasta (chickpea or rice-based pastas work well). For a dairy-free version, use a vegan pesto and skip the Parmesan—or use nutritional yeast for that cheesy flavor without the dairy.

How do I avoid clumpy or sticky pasta?

Always salt your pasta water well and stir the pasta a few times during boiling. And don’t forget to save some of that starchy pasta water—it helps the pesto blend into a creamy sauce that clings perfectly to the pasta.

Can I serve this cold as a pasta salad?

Totally! This dish transforms beautifully into a pasta salad. Chill it in the fridge and serve with an extra squeeze of lemon and maybe some fresh mozzarella or olives for a Mediterranean twist.

What can I add to make it more filling?

Try grilled chicken, sautéed shrimp, or even a handful of white beans for extra protein. Roasted veggies like zucchini or bell peppers add more substance and flavor, too.

Final Thoughts

There’s a reason this creamy pesto penne pasta keeps showing up in our weekly meal plans—it’s just that good. It’s comforting without being heavy, vibrant without being fussy, and endlessly versatile depending on what you’ve got in your kitchen. Whether you’re feeding yourself after a long day or hosting a laid-back dinner with friends, this recipe brings just the right mix of ease and flavor to the table.

If you’re looking to expand your quick pasta night rotation, you might love browsing through the collection of 30-minute meals over on The Kitchn. You’ll find loads of inspiration to keep weeknights simple, flavorful, and fun.

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