Mascarpone pesto pasta is the easiest and tastiest creamy pasta you’ll ever make. It's made with simple ingredients including mascarpone cheese which brings a light and silky texture to the sauce, basil pesto which brings all the flavour, and tomatoes which add a burst of freshness. If you want to make an impressive Italian meal at home with little time and effort, this creamy pesto pasta is the recipe for you. Make it in under 15 minutes and revel at how amazing it tastes!
Why You’ll Love Mascarpone Pesto Pasta
- A quick and easy weeknight dinner. This recipe comes together seamlessly in under 15 minutes. Essentially, all you need to do is cook your pasta and combine all the ingredients in a bowl. Voila—you’re ready to serve. This quick pasta dish is seriously a lifesaver on busy weeknights. You need to have this one in your back pocket.
- It is packed with flavor. Basil pesto adds a fresh and vibrant flavor to this weeknight pasta dish. Whether you choose store-bought or homemade pesto for this mascarpone pesto pasta, you can’t go wrong. Most commonly made from pine nuts, olive oil, fresh basil, parmesan cheese, and seasoning, basil pesto is a must-have ingredient in any kitchen. For more recipes using pesto, try Avocado Basil Pesto Spaghetti, Pesto Penne Pasta, Spring Pesto Pasta with Asparagus, and Pesto Hummus.
- It is ultra creamy and smooth. The secret to the creaminess of this pasta is mascarpone cheese and reserved pasta water. And if you’ve never had mascarpone cheese, you’ve been missing out. Made from only two ingredients (heavy cream and citric acid), mascarpone cheese is the silkier and smoother cousin of cream cheese. The high fat content makes this cheese light yet indulgent—and it’s the perfect ingredient to add to pasta.
Ingredients
To make quick and easy mascarpone pesto pasta, you need the following simple ingredients:
- pasta - I used spaghetti noodles, but you can substitute with any kind of pasta that you like.
- olive oil - I add this immediately after cooking the pasta to prevent the noodles from sticking to each other.
- basil pesto - I used fresh homemade basil pesto which I made in just 5 minutes. You can also use store-bought pesto. Do whatever is easier for you!
- mascarpone cheese - some people substitute mascarpone with cream cheese, but the fat content and flavor will alter this dish immensely. If you’re having trouble finding mascarpone at your local grocery store, consider making your own! All you need is heavy cream and lemon juice.
- lemon juice - adds a burst of flavor.
- cherry tomatoes
- salt and pepper
- Parmesan cheese - optional, for serving on top.
- fresh basil - optional, for garnish.
You will also need a large cooking pot and a mixing bowl.
How to Make the Best Mascarpone Pesto Pasta
- Cook the pasta. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions or until al dente, about 8-10 minutes. Do not overcook the pasta. Turn off the heat and reserve 1 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
- Toss with remaining ingredients. Transfer pasta into a large mixing bowl and add pesto, mascarpone cheese, lemon juice and ½ cup reserved pasta water (add up to ½ cup more if desired). Stir in cherry tomatoes, and season with salt and pepper. Toss well to coat.
- Serve. Top with fresh basil, Parmesan cheese, some dollops of pesto, and a drizzle of olive oil. Serve immediately.
Storing and Reheating Instructions
- How to store: While the best practice for storing pasta is to keep it separate from the sauce, this mascarpone pesto pasta can be stored (sauce and all) in an airtight container in the refrigerator for 3-5 days.
- How to reheat: Heat in a skillet or shallow saucepan over low heat. You may need to add a splash of water if the sauce has thickened to much when stored in the refrigerator. You can also reheat in the microwave covered in a microwave-safe container in 20-second intervals until hot all the way through, mixing often to distribute the heat.
More Pasta Recipes
- Shrimp Fettuccine Alfredo Pasta Bake
- Creamy White Chicken and Spinach Lasagna
- Pasta Bake with Sausage (Baked Ziti)
- Spaghetti Bolognese
- Cheesy Tortellini and Sausage Bake
- Spaghetti and Meatballs
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Mascarpone Pesto Pasta
- Total Time: 15 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Quick and easy mascarpone pesto pasta is the tastiest creamy pasta dish you’ll ever make in under 15 minutes. It's the best weeknight dinner.
Ingredients
- 500 g (1 lb.) spaghetti noodles
- 2 tablespoons olive oil
- ½ cup basil pesto
- ½ cup mascarpone cheese, at room temperature
- 1 tablespoon lemon juice
- 1 cup cherry tomatoes, halved
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- fresh basil leaves (for garnish)
- Parmesan cheese, freshly grated (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions or until al dente, about 8-10 minutes. Do not overcook the pasta. Turn off the heat and reserve 1 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
- Transfer pasta into a large mixing bowl and add pesto, mascarpone cheese, lemon juice and ½ cup reserved pasta water (add up to ½ cup more if desired). Stir in cherry tomatoes, and season with salt and pepper. Toss well to coat.
- Top with fresh basil, Parmesan cheese, some dollops of pesto, and a drizzle of olive oil. Serve immediately.
Notes
How to store: While the best practice for storing pasta is to keep it separate from the sauce, this mascarpone pesto pasta can be stored (sauce and all) in an airtight container in the refrigerator for 3-5 days.
How to reheat: Heat in a skillet or shallow saucepan over low heat. You may need to add a splash of water if the sauce has thickened to much when stored in the refrigerator. You can also reheat in the microwave covered in a microwave-safe container in 20-second intervals until hot all the way through, mixing often to distribute the heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Tossed
- Cuisine: Italian
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Nancy says
So good! Simple ingredients, super fast to make, can't go wrong with this one. Thanks!
Sue says
I added sauteed onions, garlic, mushrooms, snow pea pods and shrimp. I used whole grain linguine. Since I added the extra veggies, I used 3/4c each marscopone and pesto. Very delicious!!
Helen says
I did a trial run for dinner party I'm having. delicious
If I have 8 guests would I double recipe or try to figure measurements doing 1 1/2. Of your recipe. Can I make it ahead of time and refrigerate or can I make and leave on stove top covered for about hour and half and add tomatoes before serving
Thanks
Aje'e Gray says
Omggggg my first time having pesto I supplemented the nits with pumpkin and sunflower seeds because of my allergy and added shrimp!!! Honeyyyy thank you because 12 out 10 ❤️❤️❤️
Mindy Fountain says
This was my first time using mascarpone in a savory dish and Oh My Wow!!! Whole family loved it. Will definitely make this regularly. Thank you so much.