Creamy Pesto Sauce Pasta

This creamy pesto sauce pasta is pure comfort in a bowl and only requires one pot for both cooking and cleanup. With its lush sauce and vibrant vegetables, this easy recipe comes together quickly and delivers restaurant-worthy flavor for those busy weeknights.

The first time I made this was during a week when everything felt hectic and now it has become my no-fuss go to because it feels like a hug in a bowl

Ingredients

• Penne pasta: Choose a tube-shaped pasta like penne for creamy sauces and cook to just al dente for best texture
• Salt: Essential for seasoning both your pasta water and the vegetables
• Green bell pepper: Adds a pop of color and subtle sweetness go for firm shiny peppers without soft spots
• Red onion: Brings a mellow savory base choose onions that feel dense and heavy
• Pesto sauce: The star of this dish provides all the basil and garlic notes try to use fresh refrigerated pesto for brightest flavor
• Reserved pasta water: This starchy liquid helps bring the sauce together and make it silky smooth
• Heavy cream: Gives the sauce its dreamy creamy texture use full-fat cream for richness
• All-purpose flour: Creates a quick thickener for the sauce
• Garlic powder: Layers extra flavor go for a fresh jar for strongest punch
• Dried oregano: Lends an Italian flair crumble between your fingers to release aroma
• Freshly chopped parsley: Offers brightness and fresh taste flat-leaf is ideal but curly works as well
• Black pepper: Rounds out the seasonings freshly cracked is always best
• Parmesan for topping: Optional but adds salty umami perfection look for wedges you grate yourself

Step-by-Step Instructions

Prep the Vegetables:

Dice the green bell pepper and red onion into even pieces so they cook evenly and blend well into the sauce

Sauté the Vegetables:

Cook the diced green pepper and onion with a spoonful of salt in a wide pan over medium heat for ten minutes Stir occasionally until softened and golden brown The long sauté draws out all their sweetness and intensifies the base flavor

Make the Pesto Sauce:

Add the pesto and reserved pasta water to the sautéed vegetables Stir well Let this mixture simmer for about five minutes until it becomes slightly thick and any excess water cooks away You want the vegetables to soak up the pesto’s herbal aroma

Thicken the Sauce:

Whisk all-purpose flour with a splash of warm water in a cup to create a smooth slurry Remove your pan from the heat Pour in the slurry slowly stirring gently so there are no lumps

Add the Cream:

Return the pan to medium heat Gently pour in the heavy cream Simmer for at least five minutes Stir often until the sauce looks glossy and coats the back of a spoon The flour and cream will combine into a true creamy base Do not let it boil hard

Season the Sauce:

Mix in garlic powder dried oregano chopped parsley and black pepper Stir thoroughly Taste and adjust with more salt if needed This is your chance to fine-tune the flavor before adding the pasta

Combine Pasta and Sauce:

Stir in your cooked al dente penne pasta Let everything simmer together for five minutes to allow pasta to soak in the sauce This step really helps all the flavors become one

Serve:

Spoon into bowls Top with freshly grated Parmesan and a sprinkle of parsley Serve piping hot

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I absolutely love using homemade pesto here as the basil flavor pops and reminds me of the first time I cooked with my grandmother who always insisted on using freshly picked herbs

Storage Tips

Store leftovers in an airtight container in the fridge They will keep for up to three days Reheat gently over low heat with a splash of milk or cream to return the sauce to its creamy consistency You can freeze this pasta as well for up to a month Let it thaw in the fridge overnight and reheat slowly to preserve the texture

Ingredient Substitutions

If you do not have penne try fusilli or rotini as they hold sauce wonderfully You can switch out green bell pepper for zucchini or spinach If heavy cream is too rich for your taste half and half works as a lighter option If you are out of red onion a yellow onion will work just fine

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Serving Suggestions

Serve this pasta on its own or pair it with a crisp arugula salad and warm bread For extra protein stir in grilled chicken or shrimp right at the end I sometimes add cherry tomatoes tossed in at the last minute for a burst of freshness

Cultural Context

Pesto originated from the Liguria region of Italy and traditionally combines fresh basil pine nuts garlic Parmigiano and olive oil Stirring pesto into cream sauce is a modern spin that delivers comfort while preserving basil’s vibrant color and flavor This dish is a favorite for cozy nights and family gatherings

Common Recipe Questions

→ How can I ensure my pasta turns out al dente?

Boil the penne in salted water and check for a firm, slightly chewy texture a minute before the package instructions suggest. Drain promptly to avoid overcooking.

→ What's the secret to a smooth, creamy sauce?

Whisk the flour with warm water to form a slurry before adding it to the pan. Gradually stir in heavy cream and simmer, allowing the sauce to thicken gently.

→ Can I add protein to this dish?

Absolutely! Sautéed chicken, shrimp, or tofu complement the flavors well and can be stirred in with the pasta during the final simmer.

→ Which type of pesto is best to use?

Classic basil pesto offers the most traditional flavor, but sun-dried tomato or spinach pesto work beautifully for a twist.

→ How do I prevent the sauce from becoming too thick?

If the sauce thickens too much during simmering, simply add more reserved pasta water little by little until your desired consistency is reached.

→ What other vegetables pair well?

Additions like sautéed zucchini, mushrooms, or cherry tomatoes enhance color and texture without overwhelming the sauce.