Skinny Pesto Cream Pasta

Skinny Pesto Cream Pasta

Summer is almost over and I want to make the most of it before it’s definitively gone. That includes eating a lot of basil. Making pesto is one of my favorites ways to eat basil. If you follow Not Enough Cinnamon since the beginning, you may remember my classic pesto recipe. For thisSkinny Pesto Cream Pasta, I replaced the olive oil with evaporated milk to get a skinny pesto cream.

Skinny Pesto Cream Pasta

This is absolutely delicious with pasta, but just like regular pesto, you can use it in a lot of different recipes. Try it as a spread with fresh tomatoes for delicious bruschettas, I love it!

I’m in vacation in a French countryside called Auvergne, it’s basically in the middle of nowhere but the landscapes here are beautiful. Not to mention the food! The cheeses here are quite amazing. Check out my Facebook page to see some pictures!

Skinny Pesto Cream Pasta

If you like pasta, but don’t have basil on hand, check this Pasta with Skinny Creamy Tomato Sauce

Skinny Pesto Cream Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 2

Cal: 289 - Protein: 12.84g - Fat: 4.68g - Carbs: 48.87g - Fiber: 2.4g - Sugar: 6.31g - Old Points: 6 pts - Points+: 8 pts


    For the creamy pesto
  • 2 cups basil leaves
  • 1 tbsp grated parmesan cheese
  • 1 tbsp toasted pine nuts
  • 1 small garlic clove
  • 3 tbsp evaporated milk (I used low fat)
  • For the pasta
  • 4 oz pasta (I used linguine)
  • 2 tbsp evaporated milk (more or less to taste)
  • Salt and pepper to taste


  1. In a food processor, add basil, pine nuts, garlic.
  2. Pulse a few seconds then add parmesan and evaporated milk. Pulse again until smooth. Scrape the sides of the food processor with a rubber spatula if needed.
  3. Cook pasta according to package directions.Drain pasta and put it back in the pan, on low heat.
  4. Add pesto and, if needed, some additional evaporated milk. Stir well until pesto is heated. Add salt and pepper to taste. Sprinkle with additional parmesan and pine nuts and serve immediately.


Do not heat pesto for too long or it will lose its flavor.

Everyday Healthy eCookbook from Pinch of Yum


  1. Kammie @ Sensual Appeal says

    I’ve never had pesto before. I know, I’m a weirdo. I have been living under a rock. Unless I had it and didn’t know t. Anyway, I’m intrigued. And you photography is BEAUTIFUL. and I am in love with your blog name because that is TOTALLY what I’m all about haha! I always load up on cinnamon.. like literally, I add SO much! It’s just so good. And so good for you! (good bye blood sugar spikes ;)

    • Marie says

      Hey Kammie, I just saw your comment, it was listed as a spam. Sorry about that!
      If you never had pesto you should definitively try some. If you like basil, there’s no way you won’t like pesto :)
      Thank you so much for my pictures!!
      I’m glad to know I’m not the only one obsessed with cinnamon hahaha

  2. Lauren says

    This looks delicious Marie! Your pictures are all so beautiful. I love that you’re using evaporated milk instead of olive oil to create the cream sauce…so inventive! :-)

  3. Em says

    Hey Marie!
    Do you know if it’s possible to do a nut free pesto? I absolutely love it but my boyfriend is allergic to nuts so we can never eat it together!

    • Marie says

      Absolutely! Just leave out the pine nuts and you’re good to go. I often make my pesto without pine nuts and it’s still super good!


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