Looking for something other than pesto to make with all your garden basil this summer? If so, you’ve got to try my quick and easy Creamy Lemon Basil Pasta. It’s packed with seasonal flavors and comes together in just about 30 minutes. Add extra veggies, or protein of choice for a hearty vegetarian dinner to enjoy all summer long. Serve with salad and bread for a balanced meal.
It’s been hot here the past few days so I’ve been trying to stay out of the kitchen as much as possible. On Monday I shared my no-cook white bean salad that I still can’t stop eating, and today I’m sharing a quick and easy Creamy Lemon Basil Pasta recipe. It’s packed with fresh flavors and made creamy using protein-packed cottage cheese. Add extra veggies for a hearty summer meal that feels light and refreshing.
Why You’ll Love This Flavorful Pasta Recipe
- Perfect for summer – This easy pasta recipe is bursting with fresh summer flavors. The basil and lemon go well together and help create a sauce that is both creamy and refreshing.
- Similar to pesto – If you’re a fan of traditional pesto sauce, you are really going to love this creamy pesto inspired sauce. It tastes very similar and has a few of the same ingredients. I like to think of it as a creamy pesto sauce that has a nice kick to it.
- Easy to make – There are only a few steps to this creamy pesto-like pasta recipe. Blend all dressing ingredients until smooth and then pour over the hot pasta. It’s quick, easy and perfect for enjoying outdoors with a side of salad and bread.
Creamy Basil Pasta Recipe Tips
- Add extra protein – The cottage cheese does add protein to this pasta recipe, but you can easily add even extra protein if you like. Serve with a side of white beans, cooked tofu, or other meat substitute of choice, stir in extra cottage cheese or top with crumbled parmesan or feta cheese.
- Add veggies – I went with just pasta for this recipe, but you can easily add any veggies you like. Either cook them with the pasta in the boiling water, sauté in a skillet or roast in the oven. Broccoli, peas or bell peppers would work great.
- Make extra for leftovers – Leftover pasta is one of my favorite things to have on hand. When stored overnight in the refrigerator, the sauce really soaks into the noodles and heightens the flavors. Leftover lemon basil pasta can be enjoyed chilled, at room temperature or heated up.
Creamy Lemon Basil Pasta Recipe Ingredients
- Pasta – I used rotini for this recipe, but any size or shape of pasta can be used, including spaghetti. Use gluten free pasta if needed.
- Cottage Cheese – The cottage cheese is what makes this sauce creamy. If needed, you can substitute with greek yogurt, non-dairy yogurt or even cashew cream.
- Olive Oil – Olive oil adds a nice richness to the sauce, but can be substituted with water if you prefer.
- Basil – This recipe calls for two cups of lightly packed fresh basil leaves. Dried basil cannot be substituted. If you need a substitute, I would recommend using another leafy green herb, such as parsley or cilantro.
- Lemon – I like to use fresh lemon juice, but you can use bottled if needed. Fresh lime juice can also be used.
- Garlic – I added a couple of fresh cloves of garlic, but you can add as much, or as little, as you like. Garlic powder can also be used, if needed.
- Salt
How To Make Lemon Basil Pasta
- Heat a large pot of water until boiling. Add in the dry pasta, along with a big pinch of salt, and cook according to package directions. Make sure to reserve about a cup of the pasta cooking liquid for the sauce. Once finished cooking, drain pasta and add it back to the pot.
- Make the creamy lemon basil sauce while the pasta is cooking. To a small blender, or food processor, add all of the sauce ingredients, except for the cottage cheese. Turn on and blend until sauce is completely smooth, 1-2 minutes. Add in the cottage cheese and blend again until creamy, 30-60 seconds. Give the sauce a taste and adjust any seasonings needed.
- Pour the sauce over the cooked pasta and stir it in completely. You can add reserved pasta water if you need to thin out the sauce, use as much as needed. Season pasta with salt and red pepper flakes, to taste.
Recipe Frequently Asked Questions
- Make this recipe gluten free by using your favorite gluten free pasta.
- Make this recipe vegan by substituting the cottage cheese with non-dairy yogurt, cashew cream or silken tofu.
- Should this pasta be served hot or chilled? I usually enjoy mine hot, but it can be eaten chilled or at room temperature if you like.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 4-5 days. Re-heat in the microwave or on the stovetop.
- What type of pasta is best to use? I like to use a smaller bite sized pasta like rotini, but spaghetti noodles would work great as well.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Zingy Lemon Recipes?
Marinated Lemon Pepper Chickpeas
Roasted Lemon Parmesan Tortellini with Broccoli
Lemony White Bean Soup with Quinoa
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Creamy Lemon Basil Pasta
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Looking for something other than pesto to make with all your garden basil this summer? If so, you’ve got to try my quick and easy Creamy Lemon Basil Pasta. It’s packed with seasonal flavors and comes together in just about 30 minutes. Add extra veggies, or protein of choice for a hearty vegetarian dinner to enjoy all summer long. Serve with salad and bread for a balanced meal.
Ingredients
- 1/2 lb your favorite pasta
- Salt and red pepper flakes, to taste
Creamy Lemon Basil Sauce*
- 2 cups lightly packed fresh basil leaves
- 1-2 cloves garlic, roughly chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt, to taste (I used a little more than 1/4 teaspoon)
- 1/2 cup cottage cheese
Instructions
- Heat a large pot of water until boiling. Add in the dry pasta, along with a big pinch of salt, and cook according to package directions. Make sure to reserve about a cup of the pasta cooking liquid for the sauce. Once finished cooking, drain pasta and add it back to the pot.
- Make the creamy lemon basil sauce while the pasta is cooking. To a small blender, or food processor, add all of the sauce ingredients, except for the cottage cheese. Turn on and blend until sauce is completely smooth, 1-2 minutes. Add in the cottage cheese and blend again until creamy, 30-60 seconds. Give the sauce a taste and adjust any seasonings needed.
- Pour the sauce over the cooked pasta and stir it in completely. You can add reserved pasta water if you need to thin out the sauce, use as much as needed. Season pasta with salt and red pepper flakes, to taste.
Notes
*If you need to thin out the sauce at all while you are blending it, just add a few tablespoons of the pasta cooking liquid.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Boiling
- Cuisine: American
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