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Creamy pesto sauce pasta in a bowl topped with fresh basil and parmesan

Creamy Pesto Sauce Pasta

Indulge in the rich, creamy, and herbaceous flavors of this easy one-pot Creamy Pesto Sauce Pasta, perfectly complemented by sautéed vegetables and a touch of garlic.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650

Ingredients
  

Pasta and Base
  • 300 g penne pasta (cooked al dente)
  • 2 tsp salt (divided)
  • 1 cup reserved pasta water
Vegetables
  • 1 green bell pepper (diced)
  • 1 red onion (diced)
Sauce Components
  • 6 tbsp pesto sauce Use homemade for best flavor
  • 2 cups heavy cream (35%) Opt for organic, grass-fed for richer flavor
  • 1.5 tbsp all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tsp black pepper
Garnish
  • 1 handful freshly chopped parsley
  • Grated Parmesan for topping (optional)

Method
 

Preparation
  1. In a large, heavy-bottomed cast iron skillet, heat a splash of olive oil over medium heat. Add the diced green bell pepper and red onion, sautéing until they become translucent and fragrant—approximately 5 minutes.
  2. Stir in 6 tbsp of pesto sauce, letting its aromatic essence fill the air for about 1 minute.
  3. In a separate bowl, whisk together 2 cups of heavy cream and 1.5 tbsp of all-purpose flour until it reaches a smooth consistency.
  4. Pour the cream mixture into the skillet, followed by the salt, garlic powder, oregano, and black pepper. Whisk together until bubbly and thickened—about 3-4 minutes.
  5. Add the cooked penne pasta and reserved pasta water to the skillet, tossing everything smoothly until the pasta is coated in the rich, creamy sauce.
  6. Garnish with freshly chopped parsley and serve warm, optionally sprinkling with grated Parmesan.

Notes

For the best texture, reheat your pasta in an oven preheated to 350°F (175°C). Consider adding spinach or kale for added fiber. Swap out pasta for whole grain or chickpea options for healthier alternatives.