Creamy Basil Parmesan Pasta with Basil Infused Olive Oil

Creamy Basil Parmesan Pasta with Basil Infused Olive Oil starts with silky pasta, mellow garlic, freshly grated Parmesan, and chopped basil stirred into a glossy sauce that feels rich without being heavy. A drizzle of Basil Infused Olive Oil folds sweet Genovese basil, fragrant herbs, and a fresh green finish into the sauce so every bite lands bright, savory, and deeply comforting. It is the kind of weeknight dinner that still feels special enough for entertaining, and the kind of pasta people happily come back to.

Garden Infuzions

Creamy Basil Parmesan Pasta with Basil Infused Olive Oil

Silky pasta, fresh basil, and sharp Parmesan come together in a cozy, flavor-forward bowl finished with Garden Infuzions Basil Infused Olive Oil for a bright herbal finish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces spaghetti or linguine
• 2 tablespoons Basil Infused Olive Oil
• 2 tablespoons unsalted butter
• 3 cloves garlic minced
• 1/4 teaspoon crushed red pepper flakes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup reserved pasta water as needed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup fresh basil leaves chopped
• 2 tablespoons chopped parsley for garnish

Equipment

• 1 Large pot For boiling the pasta
• 1 Large skillet For building the sauce
• 1 Wooden spoon For stirring and tossing
• 1 Colander For draining the pasta
• 1 Measuring cups For portioning cream and pasta water
• 1 Microplane or Box Grater For finely grating Parmesan

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta.
2. Warm the basil infused olive oil and butter in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
3. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan a little at a time until the sauce turns smooth and glossy.
4. Add the pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the noodles.
5. Season with salt and black pepper, then fold in the chopped basil.
6. Plate the pasta, finish with parsley, and serve right away with extra Parmesan if you like.

Notes

Freshly grated Parmesan melts more smoothly than pre-shredded cheese, and keeping the heat low helps the sauce stay creamy. If the sauce tightens up, a splash of pasta water brings it right back. Finish with the basil oil at the end so the herb flavor stays vivid.

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Recipe Tips

Save a little pasta water before draining so you can loosen the sauce to a silky consistency. Add the Parmesan gradually and keep the heat low so the sauce stays smooth. Finish with the basil oil at the end to keep the herb flavor bright.

Serving Suggestions

Serve this pasta with a crisp green salad, garlicky bread, or roasted vegetables. It also works well as a simple main course for a relaxed dinner or as a side dish alongside chicken or seafood.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream to bring the sauce back together.

Variations

Stir in peas, sautéed mushrooms, or cherry tomatoes for a different take. For a heartier version, add grilled chicken or shrimp. You can also swap in half-and-half for a lighter sauce or use linguine instead of spaghetti.

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