Creamy pesto penne is a cozy pasta dinner that comes together fast and tastes far richer than the effort suggests. Bell pepper and red onion soften in the pot, basil pesto and cream melt into a silky sauce, and penne soaks it all up for a rich, herby bowl.
The recipe serves four and takes about 35 minutes. It uses a jar of pesto, so the flavor is quick and reliable, and a little pasta water keeps the sauce smooth. Below you will find the ingredients, the method, serving ideas, storage tips, and answers to common questions about making pesto cream sauce at home.
Table of Contents
Why This Works
Pesto is already packed with basil, garlic, cheese, and oil, so it brings a lot of flavor with very little work. Cream mellows the sharpness of the basil and turns the pesto into a pourable sauce that coats pasta evenly. The vegetables add sweetness and a little texture, so the dish does not feel one note.
A small amount of flour in the sauce helps it thicken and stay creamy rather than thin out on the plate. Whisking it into the cream and pasta water gives a smooth result with no lumps, and the sauce clings to the penne the way a good cream sauce should.
Heat control is the key. A gentle simmer thickens the sauce while keeping it smooth, but boiling it hard can make cream separate. Reserve some pasta water too, because the starch in it loosens the sauce and ties it to the noodles.
Ingredients
- 10 1/2 oz penne pasta (about 300 g), cooked al dente
- 2 tsp olive oil
- 1 green bell pepper, diced
- 1 red onion, diced
- 6 tbsp basil pesto
- 1/2 cup reserved pasta water
- 1 1/2 cups heavy cream
- 1 1/2 tbsp all-purpose flour
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1/2 tsp salt, plus more for the pasta water
- 1/2 tsp black pepper
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for topping (optional)
How to Make Creamy Pesto Penne
1. Cook the pasta
Boil the penne in well-salted water until al dente. Scoop out about 1/2 cup of the pasta water, then drain the pasta.
2. Saute the vegetables
In a large pot, heat the olive oil over medium heat. Add the diced bell pepper and red onion and cook for about 5 minutes, until soft.
3. Add the pesto
Stir the pesto into the vegetables and cook for about 1 minute so the flavors blend.
4. Build the sauce
Whisk the flour into the cream until smooth, then pour it into the pot with the reserved pasta water. Stir continuously over a gentle simmer until the sauce is smooth and slightly thickened. Do not let it boil hard.
5. Season the sauce
Stir in the garlic powder, oregano, salt, and black pepper. Taste, and adjust the seasoning if needed, remembering that pesto is already salty.
6. Toss with the pasta
Add the cooked penne to the pot and mix gently until every piece is coated. Garnish with parsley and Parmesan, and serve immediately.
How to Serve
Creamy pasta calls for something crisp and fresh on the side. A tray of perfect roasted asparagus adds green color and a little bite, and a Caesar salad with homemade croutons gives a crunchy contrast.
Do not forget the bread. Air fryer tortilla garlic bread is quick and crisp, while soft dinner rolls are great for wiping the bowl clean.
How to Store and Reheat
Cool the pasta quickly and refrigerate it in an airtight container within two hours of cooking. It keeps for about 3 days. The pasta absorbs sauce as it sits, so the texture is best fresh.
Reheat gently in a skillet over low heat with a splash of cream, milk, or pasta water to bring the sauce back together. Stir often so it warms evenly. Freezing is not recommended, since cream sauces tend to separate after thawing.
Tips and Variations
Use a good quality pesto, because it is the main flavor in the sauce. Homemade pesto is wonderful if you have it, and jarred pesto is perfectly fine. Taste before adding extra salt, since pesto and Parmesan are both salty.
Add grilled or rotisserie chicken, roasted vegetables, or sun-dried tomatoes for a heartier meal. For a lighter sauce, replace part of the cream with whole milk, though it will be thinner. Fusilli, rotini, or farfalle work well in place of penne, and a squeeze of lemon at the end brightens the sauce.
For safe food handling, the Texas A&M AgriLife Extension Fight BAC guide reminds cooks to refrigerate leftovers within two hours.
FAQ
Can I use homemade pesto?
Yes. Homemade pesto gives a fresher flavor. Because it can be milder or saltier than jarred pesto, taste the sauce before adding salt and adjust as needed.
Why did my sauce separate?
The sauce was probably boiled or overheated after the pesto went in. Keep the heat low, stir often, and add a splash of pasta water or cream to bring it back together.
Can I make this creamy pesto penne without flour?
Yes. Skip the flour and simmer the cream gently a little longer to thicken it. The sauce will be slightly thinner, and the pasta water can adjust it.
What other pasta shapes work?
Short shapes with ridges or hollows, like penne, rigatoni, fusilli, and farfalle, hold the sauce best. Long pasta like fettuccine works too.
Can I add protein?
Absolutely. Grilled chicken, shrimp, or white beans fit well. Cook the protein separately and fold it in with the pasta so it warms through in the sauce.
Creamy Pesto Penne with Peppers and Onions
Ingredients
Main Ingredients
- 10 ½ oz penne pasta (about 300 g) cooked al dente
- 2 tsp olive oil
- 1 green bell pepper diced
- 1 red onion diced
- 6 tbsp basil pesto
- ½ cup reserved pasta water
- 1 ½ cup heavy cream
- 1 ½ tbsp all-purpose flour
- 2 tsp garlic powder
- 2 tsp dried oregano
- ½ tsp salt plus more for the pasta water
- ½ tsp black pepper
- fresh parsley chopped, for garnish
- grated Parmesan cheese for topping, optional
Instructions
Cooking
- Boil the penne in well-salted water until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Heat the olive oil in a large pot over medium heat and cook the bell pepper and red onion about 5 minutes until soft.
- Stir in the pesto and cook about 1 minute.
- Whisk the flour into the cream, add it to the pot with the pasta water, and stir over a gentle simmer until smooth and slightly thickened. Do not boil hard.
- Stir in the garlic powder, oregano, salt, and pepper.
- Add the penne and toss to coat. Garnish with parsley and Parmesan and serve immediately.
