Creamy Pesto Sauce Pasta
Penne in a silky cream and pesto sauce with sauteed green bell pepper and red onion, finished with parsley and Parmesan.
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.
Notes
Substitutions: Half and half makes a lighter but thinner sauce. Cornstarch (half the amount) can replace the flour.
Tips: Keep the cream at a gentle simmer so it stays smooth, and taste before adding salt since pesto is salty.
Storage: Refrigerate 3 to 4 days and reheat on low with a splash of cream or water.