Alfredo Pesto Pasta
This alfredo pesto pasta is sooo good! This vegetarian comfort meal is made with a homemade alfredo sauce mixed with store-bought basil pesto served with tender fettuccine noodles. It quick and easy to make in under 30 minutes and it tastes sooo much better than the restaurant.
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Why This Recipe is So Good
Pesto fettuccine is a filling and comforting vegetarian meal that anyone will love. Not to mention it’s ready in under 30 minutes! There’s just something about creamy Alfredo pasta that gets me singing for joy every time. This rich and creamy cheese sauce is so dreamy.
The homemade pesto alfredo sauce is better than any restaurant’s or jarred alfredo sauce. Use heavy whipping cream and the best Parmesan cheese you can get; freshly grated is even better. It used raw milk Parmigiano Reggiano and it’s chef’s kiss.
Recipe Ingredients
- Heavy cream – The base of the Alfredo sauce.
- Cheese – Freshly grated Parmigiano Reggiano or white cheddar cheese.
- Basil pesto – We’re also using store-bought basil pesto which speeds up this recipe if you are short on time.
- Lemon juice – Bright lemon juice cuts through the heaviness of the Alfredo and pesto sauce.
How to Make Alfredo Pesto Pasta
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Boil pasta according to the package instructions. Once cooked, drain the water, then toss the pasta with a drizzle of olive oil to prevent it from sticking. Cover until ready to serve.
Make Alfredo sauce by heating a large skillet over medium heat with butter. Once the butter is almost melted, add minced garlic. Add heavy cream to the garlic butter mixture then allow it to heat for 5 minutes or until the butter doesn’t look separated from the cream. Stir occasionally.
Whisk in grated cheese and basil pesto once the butter/cream mixture has reached a gentle simmer. Continue cooking until the cheese has melted and your alfredo sauce has thickened, this takes another 5 – 7 minutes. Add lemon juice, then taste and season with salt and ground black pepper. Toss cooked fettuccine noodles until coated in the Alfredo sauce.
Divide creamy pesto pasta amongst bowls then serve with more pesto and grated parmesan cheese.
Looking For More Recipes?
- Orzo Pesto Pasta Salad
- Cheesy Pesto Garlic Bread with Heirloom Tomatoes
- Spinach Artichoke Alfredo Pasta
- Oven Baked Salmon Bites
- 3-Ingredient Alfredo Sauce
- 4-Ingredient Macaroni Salad
- The Best Homemade Lasagna Recipe
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Alfredo Pesto Pasta
Equipment
- 1 Large skillet
- 1 whisk
- 1 Microplane or cheese grater
Ingredients
- 8 ounces fettuccine pasta
- ½ cup butter unsalted
- 2 garlic cloves minced
- 2 cups heavy cream
- 6 ounces white cheddar cheese shredded, or 1 ½ cups grated parmesan cheese
- ¼ cup basil pesto store-bought or homemade
- ½ teaspoon black pepper freshly ground
- ¾ teaspoon salt or to taste
- 1 – 2 teaspoons lemon juice freshly squeezed
Instructions
- Boil 8 ounces fettuccine pasta according to the package instructions. Once cooked, drain the water, then toss the pasta with a drizzle of olive oil to prevent it from sticking. Cover until ready to serve.
- Make Alfredo sauce by heating a large skillet over medium heat with ½ cup butter. Once the butter is almost melted, add 2 garlic cloves. Add 2 cups heavy cream to the garlic butter mixture then allow it to heat for 5 minutes or until the butter doesn’t look separated from the cream. Stir occasionally.
- Whisk in 6 ounces white cheddar cheese or grated parmesan cheese and ¼ cup basil pestoonce the butter/cream mixture has reached a gentle simmer. Continue cooking until the cheese has melted and your alfredo sauce has thickened, this takes another 5 – 7 minutes. Add 1 – 2 teaspoons lemon juice, then taste and season with ¾ teaspoon salt and ½ teaspoon black pepper. Toss in cooked fettuccine noodles until coated in the Alfredo sauce.
- Divide creamy pesto pasta amongst bowls then serve with more pesto and grated parmesan cheese.
Notes
How To Store/ Make Ahead
- I find it’s best to store the Alfredo sauce separately from the pasta. Reheat pesto alfredo sauce on the stove with a few tablespoons of cream and grated cheese until hot and creamy. This helps the sauce not “break” and remain creamy.
- Don’t reheat Alfredo pesto sauce in the oven; it will break and be very greasy.
- Store Alfredo sauce and Alfredo pasta in an air-tight container for up to 3 days in the refrigerator.
Tips and Tricks
- Make it more filling by serving with a protein, grilled or baked chicken, pan-seared or blackened salmon, ground beef, or turkey.
- Cream: Don’t use half-and-half or milk; only heavy cream or heavy whipping cream will give you a really creamy Alfredo sauce.
- Cheese: I like to use white cheddar or mozzarella cheese for the alfredo sauce, it makes it creamier/cheesier than parmesan cheese.
- Pasta: Really, any pasta shape will work here, Penne, Fettuccine, Linguine, Bow ties, tortellini etc.
- Variations: Add chopped sun-dried tomatoes, spinach, or sautéed mushrooms
