Creamy pesto sauce pasta is a quick stovetop dinner of penne coated in a silky cream and pesto sauce with sauteed bell pepper and red onion. The sauce is rich, herby, and ready in about 25 minutes, so it works for a busy weeknight.
A little flour thickens the cream so it clings to every piece of penne, while garlic powder and oregano add savory depth. Parsley and Parmesan finish the plate with a fresh, salty edge.
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Why This Creamy Pesto Sauce Pasta Recipe Works
Starting with the vegetables builds a sweet base, and stirring the pesto into them before the cream goes in wakes up the basil and garlic. Whisking the flour into the cream first prevents lumps and gives a sauce that thickens gently as it simmers.
Reserved pasta water adds starch, which helps the sauce cling and keeps it glossy instead of greasy. The result is a one pot style sauce that tastes like it took much longer.
Ingredients for Creamy Pesto Sauce Pasta
- 10.5 ounces penne
- 1 teaspoon salt for the pasta water, plus salt to taste
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 red onion, diced
- 6 tablespoons pesto
- 1/2 cup reserved pasta water
- 2 cups heavy cream
- 1 1/2 tablespoons all purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- Chopped fresh parsley and grated Parmesan for serving
Heavy cream. It gives the lush body. Half and half works if you want it lighter, though the sauce will be thinner.
Pesto. Jarred is fine, but taste it first since some brands are salty. Homemade is fresher.
Flour. It stabilizes the cream so it does not split. Cornstarch can replace it, using half the amount.
Penne. The tubes trap the sauce. Any short pasta works.
How to Make Creamy Pesto Sauce Pasta
1. Cook the pasta. Boil the penne in salted water until al dente. Save 1/2 cup of the water, then drain.
2. Saute the vegetables. Heat the olive oil in a large pot over medium heat and cook the pepper and onion for about 5 minutes, until soft.
3. Add the pesto. Stir the pesto into the vegetables for about a minute until fragrant.
4. Whisk the sauce. In a bowl, whisk the cream, pasta water, flour, garlic powder, oregano, and black pepper until smooth. Pour it into the pot.
5. Simmer. Cook gently, stirring, for about 5 minutes until the sauce coats a spoon. Taste and add salt if needed.
6. Combine. Add the penne and cook for a couple more minutes, tossing, until everything is hot and glossy.
7. Finish. Remove from the heat and top with parsley and Parmesan.
How to Serve Creamy Pesto Sauce Pasta
This is a rich main, so a protein and a green side balance it well. Slice some grilled chicken thighs over the top, or serve it next to roasted vegetables.
A side of air fryer garlic bread slices helps soak up the sauce. If you like peppers and onions in your pasta, you may also enjoy creamy pesto penne with peppers and onions.
How to Store and Reheat Creamy Pesto Sauce Pasta
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Cream sauces thicken as they cool, so reheat on the stovetop over low heat with a splash of cream or water, stirring until loosened and steaming hot. The microwave works too, in short pops.
See this guide to storing and reheating leftovers for general food safety reminders.
Tips and Variations for Creamy Pesto Sauce Pasta
Do not boil the cream hard. A gentle simmer keeps it smooth and prevents separation.
Salt in stages. Pesto and Parmesan already add salt, so season the pasta water and taste before adding more to the sauce.
Add protein. Stir in cooked chicken, shrimp, or crumbled Italian sausage for a bigger meal.
Sneak in greens. Wilt a few handfuls of baby spinach into the sauce at the end.
Brighten it. A squeeze of lemon juice cuts the richness.
Use whole wheat pasta. The nuttier flavor stands up well to the creamy sauce.
Frequently Asked Questions About Creamy Pesto Sauce Pasta
Can I make creamy pesto sauce pasta without bell pepper?
Yes. Leave it out or swap in mushrooms, zucchini, or cherry tomatoes. The sauce itself does not depend on the pepper.
How do I thicken the sauce?
Let it simmer a few minutes longer, or add a splash less pasta water. The flour will keep thickening it as it cooks.
Can I use milk instead of cream?
You can, but the sauce will be thinner and more likely to separate. Whole milk with a bit more flour is the closest option.
Is the sauce good for meal prep?
It reheats well with a splash of liquid, though it will soak into the pasta overnight, so add a little extra cream when warming it.
Does creamy pesto sauce pasta freeze well?
Cream sauces can turn grainy after freezing, so it is ideal when eaten fresh or refrigerated within a few days.
Creamy Pesto Sauce Pasta
Equipment
- Large pot
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 10.5 oz penne pasta cooked al dente
- 1 tsp salt for the pasta water
- 1 tbsp olive oil
- 1 green bell pepper diced
- 1 red onion diced
- 6 tbsp pesto
- ½ cup reserved pasta water
- 2 cup heavy cream
- 1 ½ tbsp all purpose flour
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp black pepper
- ¼ tsp salt to taste for the sauce
- 1 tbsp chopped fresh parsley for garnish
- 1 grated Parmesan cheese for serving, optional
Instructions
Cooking
- Boil. Cook the penne in salted water until al dente, save 1/2 cup of the water, and drain. Saute. Cook the pepper and onion in the olive oil over medium heat for about 5 minutes until soft.
- Add pesto. Stir the pesto into the vegetables for about a minute.
- Whisk. Whisk the cream, pasta water, flour, garlic powder, oregano, and pepper, then pour into the pot.
- Simmer. Simmer gently for about 5 minutes until the sauce coats a spoon, and add salt to taste.
- Toss. Add the penne and cook a couple more minutes until glossy.
- Finish. Top with parsley and Parmesan.
