Gluten-Free Creamy Pesto Pasta

This gluten-free creamy pesto pasta is the perfect balance of rich and fresh, with a velvety sauce made from vibrant basil, garlic, and plenty of parmesan. The smooth, herb-packed sauce clings to every bite, making it irresistibly indulgent. Finish it off with extra parmesan and a sprinkle of fresh herbs for a dish that feels just as special as it tastes.

*If you don’t need a gluten-free option, feel free to substitute the gluten-free pasta with regular pasta. The recipe will still turn out delicious with the same great texture!

What Makes This Recipe Special?

Incredibly Creamy – The perfect mix of pesto and cream makes the sauce extra luxurious.
Packed with Fresh Flavor – Basil, garlic, and parmesan bring bold, delicious taste.
Quick & Easy – Ready in under 30 minutes, making it a go-to for busy nights.
Customizable – Add chicken, shrimp, or veggies to make it your own!

Best Tips for the Perfect Creamy Pesto Pasta

Use Fresh Basil – Fresh basil makes all the difference in flavor. If you can, grab some from the garden or a local farmers’ market.
Mix Semi-Sweet & Milk Parmesan – A little mix of both gives the perfect balance of sharpness and creaminess.
Reserve Pasta Water – Adding a splash of starchy pasta water helps the sauce cling to the noodles beautifully.
Don’t Overheat the Sauce – Once you add the pesto, keep the heat low to preserve the fresh, vibrant flavor.

Creamy Pesto Pasta

By Tyler James

Gluten-free pasta tossed in a velvety basil, garlic and parmesan cream sauce. Rich, fresh and on the table in about 30 minutes.

Servings:

4 Servings

Prep:

10 minutes minutes

Cook:

20 minutes minutes

Total Time:

30 minutes minutes

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Ingredients

• 1 pound gluten-free fusilli
• ¾ cup heavy cream
• ½ cup grated parmesan
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 2 tablespoons salt

Pesto Sauce

• 1 cup basil leaves
• ¼ cup olive oil
• ¼ cup grated parmesan
• 2 tablespoons toasted pine nuts

Instructions

Pesto Sauce

• Combine all ingredients in a blender or food processor and blend until smooth. Drizzle more oil in if the mixture is too thick or the machine is struggling to emulsify.
  ¼ cup olive oil, ¼ cup grated parmesan, 2 tablespoons toasted pine nuts, 1 cup basil leaves

Directions:

• Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta well and return to the pasta pot.
  1 pound gluten-free fusilli, 2 tablespoons salt
• Meanwhile, in a large skillet, heat the butter over medium heat. Stir in the garlic and sauté for 1 minute. Add the cream and cook for 3-5 minutes, stirring often. Sprinkle in the cornstarch and whisk until smooth.
  2 tablespoons butter, 1 tablespoon cornstarch, 2 cloves garlic, minced, ¾ cup heavy cream
• Add the parmesan and whisk constantly until well blended. Gently stir in the pesto sauce. Salt and pepper to taste.
  ½ cup grated parmesan
• Pour the sauce over the pasta and stir until evenly coated. Serve with more Parmesan and a combination of chopped basil and parsley.

Nutrition Information

Per serving: Calories 682

See more: Vegetarian · Dinner

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tylerjamescooking on Instagram.