2 ratings

Creamy Pesto Pasta

Alfredo lovers unite

Crushed garlic, butter and goat cheese? Say less. This rich and creamy alfredo pasta will transport you straight to your favorite Italian restaurant in one bite. 

Recipe courtesy of Naomi Nachman, provided by Kosher.com

Ready in
30 m
10 m
(prepare time)
20 m
(cook time)
Calories Per Serving


  • 1 box of linguine
  • 5 Tablespoons butter
  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
  • 1/4 Cup flour
  • 1/4 Cup sour cream
  • 2 Ounces goat cheese
  • 4 Tablespoons prepared pesto (I used Sabras brand)
  • 1-1/2 Cup milk
  • salt, to taste
  • pepper, to taste


In a deep sauté pan on low heat, melt butter and then add in garlic and stir.

Add a quarter cup flour and mix in with butter till it becomes a thick paste. 

This is called a roux.

While continuously stirring add the sour cream and goat cheese, then add pesto until it also becomes thick.

Add in the milk slowly, and continue whisking till it thickens, which will happen at boiling point.

Toss in cooked pasta and mix well. 

Serve with a poached egg on top.