Creamy Pesto Sauce Pasta

This creamy pesto sauce pasta recipe has saved me so many rushed weeknights when I still wanted something deeply flavorful and comforting. All you need is one pot and a handful of veggies and pantry staples to create a restaurant-worthy meal in minutes.

My first time making this was after a long workday and now it is my go-to crowdpleaser when friends pop by unexpectedly because it tastes like so much more effort than it really is.

Ingredients

• Penne pasta: Al dente penne holds the creamy pesto perfectly and stays chewy Tip Choose a good-quality bronze-cut pasta for better sauce cling
• Salt: Brightens flavors and seasons both the pasta and veggies Use flaky kosher salt if possible
• Green bell pepper: Brings crunch and sweet earthiness Pick one that is glossy and heavy for its size
• Red onion: Gives savory depth and subtle sweetness Look for firm heavy onions with no soft spots
• Pesto sauce: Adds the main herby basil punch Go for a fresh store-bought or homemade pesto with a grassy aroma
• Reserved pasta water: Starchy water helps the sauce cling and turn silky Make sure the water is well-salted for extra flavor
• Heavy cream: The base for that lush texture Use full-fat cream for richness and avoid ultra-pasteurized for best taste
• All-purpose flour: Thickens the sauce so it coats the pasta evenly Sift before using to avoid lumps
• Garlic powder: Concentrated punch of garlicky flavor Use a fresh and aromatic powder
• Dried oregano: Lends classic Italian herb notes Rub between your fingers to release fragrance
• Freshly chopped parsley: Adds green brightness and freshness Flat leaf parsley is preferred for its tender leaves
• Black pepper: Builds a gentle heat and complexity Use freshly cracked for the most flavor
• Grated Parmesan for topping: Finishes the dish with salty nutty cheesiness Spring for a wedge and grate it just before serving

Step-by-Step Instructions

Sauté the Vegetables:

Heat a large pan over medium heat Add the diced green bell pepper and red onion with one teaspoon salt Cook this mixture slowly for about ten minutes stirring occasionally until the vegetables are soft and lightly caramelized letting their sweetness come out fully

Prepare the Pesto Sauce:

Add the pesto sauce and reserved pasta water right into the pan with your veggies Stir well so everything gets combined Let this simmer for five minutes until it begins to thicken and the water reduces lending the bright pesto flavor

Create the Creamy Base:

Whisk together the flour with a splash of warm water so you get a smooth slurry Take the pan off the heat and gradually mix in this slurry to avoid any lumps Once smooth return the pan to the burner and pour in the heavy cream Simmer on medium ten minutes or until the sauce coats your spoon

Season the Sauce:

Sprinkle in the garlic powder oregano freshly chopped parsley and black pepper Stir thoroughly Taste for seasoning and add more salt or pepper if you need to

Combine Pasta and Sauce:

Add your cooked penne into the sauce Let everything come together over a gentle simmer for five minutes so the pasta soaks up the creamy herby notes

Serve:

Spoon generous portions onto plates and finish with grated Parmesan and extra parsley if you want It is best served hot and creamy straight from the skillet

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My favorite ingredient hands down is the pesto especially if it is homemade The basil aroma just fills the kitchen and makes everyone hungry My daughter always sneaks a spoonful before I add it to the sauce and then pops back in to grate the parmesan herself

Storage Tips

Keep leftover creamy pesto pasta in an airtight container in the fridge for up to three days If the sauce thickens just add a splash of milk or cream when reheating Gently warm on low so it stays silky and does not split

Ingredient Substitutions

Swap penne for rigatoni fusilli or even spaghetti if that is what you have You can use vegan cream for a dairy free version Sun-dried tomato pesto or homemade walnut pesto is also delicious in this recipe

Serving Suggestions

Pair with garlic bread and a crisp green salad for a full meal It also makes a great side dish for roasted chicken or pan-fried fish If you love spice try a pinch of chili flakes on top before serving

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A Bit of Pasta History

Did you know pesto originated in Genoa Italy The combination of basil garlic cheese and olive oil dates back to the Middle Ages The addition of cream is a modern twist that mellows the sharpness and makes it adaptable for any dinner table

Commonly Asked Questions

→ What type of pasta works best for a creamy pesto sauce?

Penne holds creamy sauces well, but other short pastas like rigatoni or fusilli are also great options.

→ Can I substitute fresh garlic for garlic powder?

Yes, minced fresh garlic can be sautéed with the onions and bell peppers for a bolder flavor.

→ How do I prevent lumps in the creamy sauce?

Whisk flour with warm water before adding, and stir well while gradually incorporating the cream.

→ Is it possible to make this dairy-free?

Swap heavy cream with a dairy-free alternative like coconut cream, and choose vegan pesto and cheese.

→ Which toppings pair well with creamy pesto pasta?

Fresh parsley, extra parmesan, or a handful of toasted pine nuts add great contrast and flavor.

→ Can this dish be made ahead?

Yes, store in an airtight container and gently reheat with a splash of milk or cream before serving.