Description
This Creamy Pesto Sauce Pasta is a quick and easy one-pot dinner recipe that combines perfectly cooked penne pasta with a velvety, herbaceous pesto cream sauce. Enhanced with sautéed green bell peppers and red onions, it offers a flavorful, comforting meal ideal for busy weeknights or casual gatherings. Finished with fresh parsley and optional Parmesan, it’s a luscious dish that’s both satisfying and simple to prepare.
Ingredients
Scale
Base Ingredients
- 300 g penne pasta, cooked al dente
- 2 tsp salt, divided
Vegetables
- 1 green bell pepper, finely diced
- 1 red onion, finely diced
Sauce Ingredients
- 6 tbsp pesto sauce
- ½ cup reserved pasta water
- 2 cup heavy cream
- 1½ tbsp all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp black pepper
Garnish
- Fresh parsley, finely chopped
- Grated Parmesan cheese, optional for topping
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and add 1 teaspoon salt. Cook the penne pasta until just tender but still firm to the bite, about 8-10 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté the Vegetables: Heat a large skillet over medium heat. Add the diced green bell pepper, red onion, and the remaining 1 teaspoon of salt. Sauté slowly for about 8–10 minutes, stirring occasionally, until the vegetables soften and release their natural sweetness, forming the flavorful base of the sauce.
- Add the Pesto: Stir the pesto sauce into the sautéed vegetables. Pour in the reserved pasta water and let the mixture simmer gently for a few minutes until it becomes slightly glossy and well combined.
- Make the Creamy Sauce: In a small bowl, mix the all-purpose flour with a little warm water until smooth to create a slurry. Remove the skillet from heat and slowly stir in the slurry. Return the skillet to medium heat and pour in the heavy cream. Cook for 5–7 minutes, stirring continuously, until the sauce thickens to a silky, creamy consistency.
- Season the Sauce: Add garlic powder, dried oregano, black pepper, and freshly chopped parsley to the sauce. Taste and adjust seasoning if needed to balance the flavors perfectly.
- Combine and Finish: Add the cooked penne pasta to the skillet with the sauce. Gently toss to coat every piece of pasta evenly. Let the pasta and sauce cook together for 3–5 minutes so the flavors can meld beautifully.
- Serve: Serve the creamy pesto pasta warm. Optionally, sprinkle with freshly grated Parmesan cheese and extra parsley for a fresh and elegant finish. Pair with garlic bread or a light side salad for a complete meal.
Notes
- Reserve pasta water is important for loosening and emulsifying the sauce.
- Cooking the vegetables slowly helps bring out their natural sweetness.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Parmesan cheese is optional but adds a nice salty depth to the dish.
- Make sure to toss the pasta well to coat it evenly with the sauce.
- This recipe is best served fresh but can be refrigerated for up to 2 days and gently reheated.
