Creamy pesto & sausage pasta

Creamy pesto & sausage pasta
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I was all ready to make pesto pasta for my man, until he cried “But we’re out of meat!” I saved the day by adding Italian sausage.

Don’t forget that it’s possible (and practical) to freeze the leftover pesto for tomorrow, next week, or next month. 

Enjoy! 🙂

  • ServesServes 4
  • Prep time10 min
  • Cook time15 min
  • Timeout-
  • FreezingNe se congèle pas.



  • 9 oz spaghetti
    Replacement options

    or other pasta of your choice

  • Dash of olive oil
  • 7 oz Italian sausage, without the casings
  • 1/2 cup cream
  • Salt and pepper, to taste
For the pesto
  • 1 cup basil leaves
  • 1/4 cup pine nuts
  • 1 clove garlic
  • Juice of 1/2 lemon
  • Fresh grated Parmesan, to taste
  • 1/4 cup vegetable oil
  • 1 tablespoon water
  • Salt and pepper, to taste


  1. Place all the pesto ingredients, aside from the water, in a food processor. Process until it reaches a crumbly texture. Add water and process again. Adjust the seasoning and set aside. 
  2. Cook the pasta according to the package directions. Drain and set aside. 
  3. In a pan, heat a dash of olive oil and sauté the sausage until nicely browned. 
  4. Add the cream and pesto. Bring to a boil and reduce heat. Add the pasta and stir. Serve.

Tips & tricks

Alex says his tip is to try not to wolf it all down in 4 seconds ? 

Recipe published on August 19, 2018