Description
A delightful creamy pesto sauce pasta, perfect for weeknight dinners and gatherings, featuring tender penne coated in a rich, aromatic sauce.
Ingredients
Scale
- 300 g penne pasta (cooked al dente)
- 2 tsp salt (divided)
- 1 green bell pepper (diced)
- 1 red onion (diced)
- 6 tbsp pesto sauce
- 1/2 cup reserved pasta water
- 2 cups heavy cream (35%)
- 1 1/2 tbsp all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- Freshly chopped parsley (a handful)
- 1 tsp black pepper
- Grated Parmesan for topping (optional)
Instructions
- Heat a generous splash of olive oil in a large pot over medium heat. Add the diced onion and let it sizzle until translucent, about 2-3 minutes.
- Add the diced green bell pepper and a pinch of salt, stirring occasionally, until vegetables are tender.
- Stir in the pesto sauce, letting it mingle with the sautéed vegetables.
- Pour in the heavy cream gradually, whisking in the flour mixed with reserved pasta water until smooth.
- Season the sauce with garlic powder, dried oregano, and black pepper; adjust to taste.
- Combine the cooked penne with the sauce, tossing until evenly coated.
- Serve with freshly chopped parsley and grated Parmesan if desired.
Notes
Make-ahead tips: Cook the pasta and sauce separately and combine just before serving. Can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg