Creamy Pesto Sauce Pasta (Printable Recipe Version)
Creamy pesto pasta tossed with penne, veggies, and rich sauce. Perfect for one-pot weeknight dinners.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
300 g penne pasta, cooked al dente
02 -
2 teaspoons salt, divided
03 -
1 green bell pepper, diced
04 -
1 red onion, diced
05 -
6 tablespoons pesto sauce
06 -
½ cup reserved pasta water
07 -
2 cups heavy cream (35%)
08 -
1 ½ tablespoons all-purpose flour
09 -
1 tablespoon garlic powder
10 -
1 tablespoon dried oregano
11 -
Freshly chopped parsley, a handful
12 -
1 teaspoon black pepper
13 -
Grated Parmesan for topping (optional)
# Steps to Make It:
01 -
Heat a large pan over medium heat. Add the diced green bell pepper and red onion with 1 teaspoon salt. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
02 -
Add the pesto sauce and reserved pasta water to the sautéed vegetables. Stir to combine and let it simmer for about 5 minutes until the sauce thickens slightly and the water evaporates.
03 -
In a small cup or bowl, whisk together the flour and a little warm water to make a smooth slurry. Remove the pan from the heat and gradually stir in the slurry to avoid any lumps. Return the pan to medium heat and pour in the heavy cream. Simmer for 5–10 minutes, stirring often, until the sauce thickens.
04 -
Add the garlic powder, oregano, freshly chopped parsley, and black pepper to the sauce. Stir well and adjust seasoning with additional salt and pepper, to taste.
05 -
Toss in the cooked penne pasta and let everything simmer together for about 5 minutes, allowing the pasta to absorb the sauce and all the flavors to meld beautifully.
06 -
Plate the creamy pesto pasta, and if desired, top with freshly grated Parmesan. Garnish with extra parsley for a fresh finish.
# Extra Information:
01 -
For a richer flavor, caramelize the vegetables longer during the sautéing process.
02 -
Ensure the pasta is cooked al dente to avoid overcooking when simmered with the sauce.