Creamy Pesto Sauce Pasta (Printable Version)
# What You'll Need:
→ Sauce Base and Pasta
01 -
300 g penne pasta, cooked al dente
02 -
2 teaspoons salt, divided
03 -
6 tablespoons pesto sauce
04 -
120 ml reserved pasta water
05 -
480 ml heavy cream (35%)
06 -
1 ½ tablespoons all-purpose flour
→ Vegetables
07 -
1 green bell pepper, diced
08 -
1 red onion, diced
→ Seasonings and Garnishes
09 -
1 tablespoon garlic powder
10 -
1 tablespoon dried oregano
11 -
A handful of freshly chopped parsley
12 -
1 teaspoon black pepper
13 -
Grated Parmesan cheese, for topping (optional)
# Step-by-Step Directions:
01 -
Heat a large pan over medium heat. Add diced green bell pepper and red onion with 1 teaspoon salt. Sauté for 10 minutes, stirring occasionally, until vegetables are softened and lightly caramelized.
02 -
Add pesto sauce and reserved pasta water to the sautéed vegetables. Stir to combine and simmer for 5 minutes, allowing the sauce to thicken slightly and excess water to evaporate.
03 -
In a small bowl, whisk flour with a splash of warm water to form a smooth slurry. Remove the pan from heat and gradually stir in the slurry to prevent lumps. Return the pan to medium heat and pour in heavy cream. Simmer for 5–10 minutes, stirring frequently, until the sauce thickens.
04 -
Incorporate garlic powder, dried oregano, chopped parsley, and black pepper into the sauce. Stir thoroughly and adjust seasoning with remaining salt and pepper as desired.
05 -
Add the cooked penne pasta to the sauce. Simmer for 5 minutes to allow the pasta to absorb the flavors and for the sauce to reach optimal consistency.
06 -
Plate the creamy pesto pasta and garnish with freshly grated Parmesan and additional parsley if desired. Serve immediately.
# Helpful Notes:
01 -
Allow vegetables adequate time to caramelize for enhanced depth of flavor in the sauce.
02 -
Gradually stir the flour slurry to ensure a velvety and lump-free sauce.