This creamy lemon basil pasta recipe combines bright and refreshing flavors with a rich and luxurious sauce for the perfect summer pasta. A velvety lemon basil cream sauce coats each strand of pasta, while tangy lemon juice adds a burst of bright flavor to each irresistible bite.
There is nothing better than the combination of lemon and basil. This creamy lemon basil pasta combines rich, velvety cream, tangy, bright lemon juice, salt, parmesan cheese, and the beautiful aroma of fresh basil to create a perfect symphony of fresh flavors.
Pasta with lemon basil cream sauce is not only quick and easy but also completely customizable too! If you love creamy pastas you will also love this Creamy Sun-Dried Tomato Pesto Pasta!
For a complete meal, this creamy lemon basil pasta is easily customizable with your favorite veggies or protein, such as chicken, steak, or shrimp.
Whether entertaining or simply craving an easy weeknight dinner at home, this lemon basil pasta recipe will surely impress.
Ingredients
- Heavy Cream - The velvety richness of heavy cream gives the lemon basil cream sauce its luscious base.
- All-purpose flour: Flour is combined with butter to create a roux. The roux is the thickening agent in the lemon basil sauce and creates a smooth and creamy consistency.
- Unsalted butter: Butter adds a subtle richness to the sauce and creates a silky texture.
- Fresh lemon juice: Lemon juice adds a burst of bright, refreshing flavor, balancing the richness of the cream.
- Parmigiano Reggiano cheese: Parmesan cheese enhances the sauce's creaminess, adding a distinct nutty, and savory flavor.
- Fresh basil leaves: Aromatic basil leaves subtly infuse the sauce and add a touch of freshness.
- Salt: Salt enhances the savory flavors in this dish.
- Dried pasta: Choose your favorite pasta shapes, such as spaghetti, fettuccine, or rigatoni. I used long fusilli for this recipe only because I love the texture.
How To Make Creamy Lemon Basil Pasta
- First, bring a large pot of water to a boil, salt it, and cook the pasta until al dente according to the package directions. Meanwhile, melt the butter in a large skillet over medium to medium-low heat. Once the butter has melted, add the flour and whisk for about a minute to create a roux.
- Gradually add in the heavy cream while whisking constantly. Continue whisking until the roux has completely dissolved. Add the basil sprig, allowing the cream to come to a low simmer for approximately five minutes until the sauce thickens. Remember to whisk frequently during this process.
- Remove the basil sprig and sprinkle in the grated Parmigiano Reggiano cheese and salt. Continue whisking until the cheese has melted and blended into the sauce.
- Slowly add the freshly squeezed lemon juice, whisking again until the flavors are fully incorporated.
- Drain the cooked pasta, reserving ½ cup of the pasta water. Then, add the drained pasta to the skillet with the cream sauce, tossing gently to coat the pasta. If the lemon sauce seems too thick, gradually add ¼th cup of the reserved pasta water at a time to achieve the desired consistency.
- To serve, garnish the pasta with fresh basil leaves, lemon zest, and parmesan cheese.
Tips for Lemon Basil Pasta
Use freshly grated cheese - Make sure only to use freshly grated cheese. Store-bought cheese that has been pre-shredded has added preservatives and ingredients to prevent it from sticking together and will change the sauce's texture.
Whisk to prevent clumps - Make sure when making the roux and when adding each ingredient to continue whisking to avoid lumps from forming.
Slowly add the lemon juice - The lemon juice should be added slowly while whisking to prevent the sauce from curdling.
Use a high-fat content liquid - Heavy cream or half and half work best for this recipe due to their high-fat content. Milk is not recommended as a substitute, as it is more likely to curdle when combined with lemon juice.
Substitutions & Variations
- Add protein - Add grilled chicken, roasted shrimp, chopped bacon, or cooked Italian sausage to the pan before adding the pasta to the sauce for a heartier meal.
- Add your favorite veggie - Steamed or roasted broccoli, sautéed sliced bell peppers, cherry tomatoes, capers, or even a handful of spinach would all be delicious healthy additions to this lemon basil pasta.
- Dried basil instead of fresh basil - If you do not have fresh basil, add one teaspoon of dried basil to the lemon pasta sauce before adding the parmesan cheese.
- Add garlic - For fellow garlic lovers like me, add one minced garlic clove before adding the cream. Allow the garlic to sauté for 30 seconds with the butter and flour, then add the heavy cream.
- Use mascarpone cheese - For a milder-tasting sauce, swap the parmesan cheese for mascarpone cheese. Mascarpone cheese is a smooth, creamy, mild cheese that is perfect for keeping the sauce silky.
- Add lemon zest - For an extra lemon flavor, add a tablespoon of fresh lemon zest to the sauce before tossing it with the pasta.
Storage Suggestions
This creamy lemon basil pasta is best if served immediately. Store any leftovers in an airtight container and refrigerate for up to three days.
FAQs
Yes, add one teaspoon of dried basil before adding the parmesan cheese. Always start with a small amount and adjust to add more according to your preference. Remember, dried basil has a much more concentrated flavor than fresh basil.
Yes, half and half is an excellent substitute for heavy cream in this lemon basil pasta. Milk, however, is not recommended due to its lower fat content.
The sauce is best if served immediately to preserve its silky smooth texture. However, it is possible to make the sauce a day in advance and refrigerate it in an airtight container. To heat, warm the sauce over low heat until warm. To thin the sauce, use cream, warm chicken broth, or reserved hot pasta water.
This creamy lemon pasta recipe is both elegant and satisfying. The combination of the lemon cream sauce and fresh basil creates the perfect balance of flavors.
Whether you're looking for a quick and easy weeknight meal or a crowd-pleasing dinner for special occasions, this lemon pasta with basil will please even the pickiest eaters.
So grab a fork, and savor every mouthwatering bite of this irresistible recipe!
More Lemon & Pasta Recipes
Creamy Lemon Basil Pasta
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 ½ cups heavy cream
- ⅓ cup lemon juice freshly squeezed
- ⅓ cup grated parmigiano reggiano cheese
- ½ teaspoon kosher salt
- 1 large fresh basil sprig more for garnish
- 16 ounces dried pasta any favorite shape
Instructions
- Bring a large pot of water to a boil, salt it, and cook the pasta until al dente according to the package directions. Meanwhile, melt the butter in a large skillet over medium to medium-low heat. Once the butter has melted, add the flour and whisk for about a minute to create a roux.
- Gradually add in the heavy cream while whisking constantly. Continue whisking until the roux has completely dissolved. Add the basil sprig, allowing the cream to come to a low simmer for approximately five minutes until the sauce thickens. Remember to whisk frequently during this process.
- Remove the basil sprig and sprinkle in the grated Parmigiano Reggiano cheese and salt. Continue whisking until the cheese has melted and blended into the sauce.
- Slowly add the freshly squeezed lemon juice, whisking again until the flavors are fully incorporated.
- Drain the cooked pasta, reserving ½ cup of the pasta water. Then, add the drained pasta to the skillet with the cream sauce, tossing gently to coat the pasta. If the lemon sauce seems too thick, gradually add ¼th cup of the reserved pasta water at a time to achieve the desired consistency.
- To serve, garnish the pasta with fresh basil leaves, lemon zest, and parmesan cheese.
Dana says
This is the most delicious creamy lemon pasta! Our entire family gobbled it up! The kids enjoyed the basil flavor in the sauce without the specks of green or they wouldnt have eaten it. We will definitely make it again.