Creamy Pesto Sauce

Ingredients

• 1 tbsp (15 ml)olive oil
• 2garlic cloves, minced
• 180 ml (¾ cup)cashew cream, oat cream or unsweetened plant-based cream (or light cream)
• 28 g (1 oz)plant-based Parmesan, finely grated (or nutritional yeast or classic Parmesan)
• 80 ml (⅓ cup)basil pesto, homemade or shop-bought
• ¼ tspblack pepper
• ½ tbsp (7.5 ml)fresh lemon juice
• To tastesea salt
• To tastepasta of your choice, cooked (such as wholemeal, gluten-free or legume-based)
• Optional, to tasteroasted cherry tomatoes, sautéed mushrooms, baby spinach, chickpeas or toasted pine nuts

Instructions

1. 1

   Warm the oil

   Heat the olive oil in a large frying pan over medium heat. Add the minced garlic and cook for about 1–2 minutes, until fragrant but not browned, as browned garlic can taste bitter.

2. 2

   Simmer the cream

   Turn the heat down, pour in your chosen plant-based cream and bring it to a gentle simmer.

3. 3

   Whisk in Parmesan

   Add the grated plant-based Parmesan in two batches, whisking thoroughly after each addition to help the sauce turn smooth and creamy.

4. 4

   Add pesto

   Stir in the pesto, black pepper and lemon juice. Taste the sauce and add sea salt as needed.

5. 5

   Thicken the sauce

   Let the sauce bubble gently for 1–2 minutes so the flavours combine and it thickens. Fold in any extras, such as spinach or cherry tomatoes, at this point.

6. 6

   Toss with pasta

   Add the cooked pasta and toss gently, coating it in the sauce for a minute or two. If the sauce becomes too thick, loosen it with a splash of pasta cooking water.

7. 7

   Serve straight away

   Serve immediately, with extra plant-based Parmesan, a drizzle of olive oil or fresh herbs if you like.

What is creamy pesto sauce?

Pesto is a sauce associated with Liguria in north-west Italy, traditionally made with basil, oil, garlic, cheese and nuts. This version keeps the basil-pesto flavour but adds plant-based cream for a softer, silkier pasta sauce.

Cream provides the smooth base, while lemon juice and black pepper add a little brightness and bite. The result is a useful weeknight option that can be paired with different pastas and add-ins.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 18g protein, 88g carbs, 22g fat.

Most of the carbohydrates come from the pasta, while olive oil, cream and pesto contribute much of the fat. The Parmesan-style ingredient and any chickpeas contribute some protein, though the amount depends on the products and pasta chosen. For a more balanced plate, add vegetables and consider legume-based pasta or chickpeas for extra protein.

Choosing the cream and Parmesan

Cream choice: Cashew, oat or another unsweetened plant-based cream will each give the sauce a slightly different body and flavour. Use an unsweetened version so it does not make the savoury sauce taste sweet.

Cheese-style ingredient: Finely grated plant-based Parmesan blends into the cream more readily than larger pieces. Nutritional yeast or classic Parmesan are listed alternatives, but each changes the flavour and whether the dish remains plant-based.

Keep the garlic gentle

Garlic: Cook it in the oil only until fragrant, about 1–2 minutes, and avoid letting it brown. Gentle heat helps prevent bitter notes from taking over the mild cream and basil.

Build a smooth sauce

Low simmer: Once the cream is in the pan, keep the heat low enough for a gentle simmer rather than a rapid boil. This helps the sauce stay cohesive as you add the other ingredients.

Two additions: Whisk in the grated Parmesan-style ingredient in two batches, mixing well each time. Stir in the pesto, pepper and lemon afterwards, then give the sauce 1–2 minutes to thicken gently.

Check the texture before serving

Sauce cues: The finished sauce should coat the pasta, with no need for a hard boil. If it thickens too much after the pasta goes in, add a splash of pasta cooking water and toss until glossy.

Pasta timing: Cook the pasta separately, then toss it in the sauce for a minute or two. Serve promptly so the pasta does not continue to absorb too much sauce in the pan.

Make it a fuller meal

Vegetables: Fold in sautéed mushrooms, roasted cherry tomatoes or baby spinach when the sauce is gently bubbling. Spinach can be added at the end to wilt in the residual heat.

Extras: Chickpeas add a more substantial topping, while toasted pine nuts give a crisp contrast. Serve with a green salad or other vegetables alongside if you want a more varied plate.

Recipe notes & tips

• Use unsweetened plant-based cream to keep the sauce savoury.
• Grate the Parmesan-style ingredient finely so it incorporates more easily.
• Reserve a little pasta cooking water before draining the pasta.
• Add salt after tasting, as pesto and Parmesan-style ingredients can already be salty.
• Serve the pasta as soon as it is coated for the glossiest texture.

Variations

• Add spinach: Fold baby spinach into the bubbling sauce and let it wilt before adding pasta.
• Use mushrooms: Stir in sautéed mushrooms for a savoury, earthy addition.
• Add tomatoes: Fold roasted cherry tomatoes through the sauce just before tossing with pasta.
• Include chickpeas: Add cooked chickpeas with the other extras for a more filling bowl.
• Finish with pine nuts: Scatter toasted pine nuts over each serving for crunch.

Common mistakes to avoid

• Browning the garlic: Cook it only until fragrant over medium heat, since browned garlic can taste bitter.
• Boiling the cream hard: Keep it at a gentle simmer to help the sauce stay smooth.
• Adding all the Parmesan at once: Whisk it in two batches, mixing well between additions.
• Over-thickening the sauce: Loosen it with a splash of pasta cooking water and toss again.
• Leaving it in the pan too long: Serve promptly after tossing so the pasta does not soak up too much sauce.

How to store

For the best texture, serve this sauce immediately after tossing it with pasta. If you have leftovers, refrigerate them in an airtight container and use within 2 days; reheat gently in a pan with a small splash of water, stirring until warmed through.

Frequently asked questions