Creamy Pesto Pasta

A delicious and filling pasta recipe that is perfect as an evening snack or light dinner This is a Sanjeev Kapoor exclusive recipe.

New Update
Creamy Pesto Pasta

Main Ingredients Pesto, Fresh basil leaves
Cuisine Italian
Course Noodles and Pastas
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Creamy Pesto Pasta

  • Pesto
  • 1 cup + 1 to garnish Fresh basil leaves
  • 1 tablespoon Pine nuts
  • 1 tablespoon Parmesan cheese grated
  • 5-6 cloves Garlic
  • 1/2 cup Olive oil
  • to taste Salt
  • 1 pinch Black peppercorns crushed
  • White sauce
  • 2 tablespoons Butter
  • 2 tablespoons Refined flour
  • 3 cups Milk
  • Pasta
  • 3 cups Macaroni pasta boiled
  • 2 tablespoons Olive oil
  • 10-12 Butter mushrooms sliced
  • 10-12 cloves Garlic crushed
  • 1 teaspoon Red chillli flakes
  • 1/2 cup Corn kernels boiled
  • 10-12 Cherry tomatoes halved
  • 1 pinch Salt
  • 1 pinch Black peppercorns cruhsed
  • 2 tablespoons Parmesan cheese grated


  1. To make pesto, put parmesan cheese, pinenuts, salt and crushed black peppercorns in a mixer jar and grind to a fine powder.
  2. Add garlic cloves and continue to grind. Add basil leaves and olive oil and grind to coarse paste. Transfer into a bowl.
  3. To make white sauce, heat butter in a deep non-stick pan, when it melts add flour and saute for a minute. Add milk gradually and whisk well so that there are no lumps. Cook for 4-5 minutes or till it becomes thick. Transfer into another bowl.
  4. To make pasta, heat olive oil in another deep non-stick pan, add mushroom and sauté for 2-3 minutes.
  5. Add garlic and sauté till light brown. Add red chilli flakes and pesto, mix and saute for 2-3 minutes. Add white sauce and mix well.
  6. Add corn, cherry tomatoes, boiled macaroni, salt and crushed black peppercorn and mix well. Cook for a minute and add grated parmesan cheese and mix well.
  7. Transfer into a serving bowl, garnish with sprig of basil and serve immediately.