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Creamy Pesto Sauce Pasta

Creamy Pesto Sauce Pasta for Cozy Weeknight Dinners

Creamy Pesto Sauce Pasta is an easy one-pot meal that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Feel free to substitute with any pasta shape.
  • 1 teaspoon Salt Sea salt or kosher salt works beautifully.
For the Vegetables
  • 1 medium Green Bell Pepper Swap it for any color bell pepper or omit if preferred.
  • 1 medium Red Onion Substitute with shallots or yellow onion for a different twist.
For the Sauce
  • 1 cup Pesto Sauce Use homemade or store-bought pesto.
  • 1 cup Reserved Pasta Water Always save a cup before draining your pasta.
  • 1 cup Heavy Cream (35%) For a lighter option, use half-and-half or non-dairy cream.
  • 2 tablespoons All-Purpose Flour Cornstarch can serve as a gluten-free alternative.
  • 1 teaspoon Garlic Powder Fresh minced garlic can also be used.
  • 1 teaspoon Dried Oregano Consider Italian seasoning as an alternative.
  • 1 tablespoon Freshly Chopped Parsley Basil or arugula can substitute.
  • 1 teaspoon Black Pepper White pepper offers a milder touch.
  • 1/2 cup Grated Parmesan For a vegan version, nutritional yeast can be used.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat a large skillet over medium heat, adding a drizzle of olive oil. Toss in the diced green bell pepper and red onion, sprinkling with 1 teaspoon of salt. Sauté for about 10 minutes, stirring occasionally until the vegetables have softened.
  2. Pour in the pesto sauce and reserved pasta water, stirring well. Let this mixture simmer on medium-low for about 5 minutes.
  3. Whisk together the all-purpose flour with a couple of tablespoons of warm water to create a smooth slurry. Gradually stir this slurry into the simmering mixture along with the heavy cream.
  4. Sprinkle in garlic powder, dried oregano, freshly chopped parsley, and black pepper, mixing well to distribute the flavors. Adjust seasoning as necessary.
  5. Add the cooked, al dente penne pasta into the skillet, gently folding it into the creamy pesto mixture. Let everything mix and simmer for about 5 minutes.
  6. Remove from heat and plate the creamy pesto sauce pasta into bowls. Garnish with grated Parmesan and extra parsley. Enjoy!

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 42gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 40mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of cream or reserved pasta water.

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