Creamy Pesto Sauce Pasta (Best Easy One Pot Recipe)

Do you love pesto? Well then you are going to LOVE my creamy pesto sauce pasta! Scroll all the way down for the full recipe!

If you love pasta recipes, you are also going to love my Creamy Tomato Garlic Pasta, Marry me Chicken Pasta & Schneider sausage pasta!

Ingredients

• Penne Pasta
• Green Bell Pepper
• Red Onion
• Pesto Sauce
• Heavy Cream
• All-Purpose Flour
• Fresh Parsley
• Spices: Garlic Powder & Oregano
• Optional: Parmesan

See recipe card for quantities.

Instructions & Video

Saute green bell pepper & onion.

Add in pesto, pasta water & heavy cream.

Let sauce thicken & add in aldente penne pasta!

Serve with some chicken if you'd like & enjoy!

1. Sauté the Vegetables: Heat a large pan over medium heat. Add the diced green bell pepper and red onion with 1 teaspoon salt. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Don’t rush this step – the longer the sauté, the deeper the flavor!
2. Prepare the Pesto Sauce: Add the pesto sauce and reserved pasta water to the sautéed vegetables. Stir to combine and let it simmer for about 5 minutes until the sauce thickens slightly and the water evaporates
3. Create the Creamy Base:In a small cup or bowl, whisk together the flour and a little warm water to make a smooth slurry. Remove the pan from the heat and gradually stir in the slurry to avoid any lumps. Once fully incorporated, return the pan to medium heat and pour in the heavy cream. Simmer for 5–10 minutes, stirring often, until the sauce thickens.
4. Season the Sauce: Add the garlic powder, oregano, freshly chopped parsley, and black pepper to the sauce. Stir well and adjust seasoning with additional salt and pepper, to taste.
5. Combine Pasta and Sauce: Toss in the cooked penne pasta and let everything simmer together for about 5 minutes, allowing the pasta to absorb the sauce and all the flavors to meld beautifully.
6. Serve: Plate the creamy pesto pasta, and if desired, top with freshly grated Parmesan. Garnish with extra parsley for a fresh finish.

Scroll all the way down for the recipe card!

Substitutions

• Penne Pasta: Any short pasta like rigatoni, fusilli, farfalle, or even gluten-free pasta for dietary needs.
• Green Bell Pepper: Yellow or red bell pepper, zucchini, or spinach for a different veggie twist.
• Red Onion: Yellow onion, shallots, or leeks for a milder flavor.
• Pesto Sauce: Homemade pesto, basil aioli, or a sun-dried tomato pesto for a variation.
• Heavy Cream: Coconut cream, cashew cream, or half-and-half for a lighter option.
• All-Purpose Flour:  Cornstarch, arrowroot powder, or almond flour as a gluten-free option.

Equipment

• Large pot of water for boiling pasta
• Knife & cutting board
• Braiser or Large Skillet for cooking the. pasta sauce

Storage

Store the pesto pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or water to loosen the sauce. For freezing, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Related

Looking for other pasta recipes like this? Try these:

Pairing

These are my favorite desserts to serve with this creamy pesto pasta sauce:

Creamy Pesto Sauce Pasta (Best Easy One Pot Recipe)

4.60 from 5 votes

Do you love pesto? Well then you are going to LOVE my creamy pesto sauce pasta!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 300 g penne pasta cooked al dente
• 2 teaspoon salt divided
• 1 green bell pepper diced
• 1 red onion diced
• 6 tablespoon pesto sauce
• ½ cup reserved pasta water
• 2 cups heavy cream 35%
• 1 ½ tablespoon all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• Freshly chopped parsley a handful
• 1 teaspoon black pepper
• Grated Parmesan for topping optional

Equipment

• Knife & Cutting Board for dicing veggies
• large pot for boiling water
• Large Skillet for making the pasta sauce!

Method

 

Sauté the Vegetables

1. Heat a large pan over medium heat. Add the diced green bell pepper and red onion with 1 teaspoon salt. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Don’t rush this step – the longer the sauté, the deeper the flavor!

Prepare the Pesto Sauce

1. Add the pesto sauce and reserved pasta water to the sautéed vegetables. Stir to combine and let it simmer for about 5 minutes until the sauce thickens slightly and the water evaporates.

Create the Creamy Base

1. In a small cup or bowl, whisk together the flour and a little warm water to make a smooth slurry. Remove the pan from the heat and gradually stir in the slurry to avoid any lumps. Once fully incorporated, return the pan to medium heat and pour in the heavy cream. Simmer for 5–10 minutes, stirring often, until the sauce thickens.

Season the Sauce

1. Add the garlic powder, oregano, freshly chopped parsley, and black pepper to the sauce. Stir well and adjust seasoning with additional salt and pepper, to taste.

Combine Pasta and Sauce

1. Toss in the cooked penne pasta and let everything simmer together for about 5 minutes, allowing the pasta to absorb the sauce and all the flavors to meld beautifully.

Serve

1. Plate the creamy pesto pasta, and if desired, top with freshly grated Parmesan. Garnish with extra parsley for a fresh finish.
2. Enjoy!

Notes

 

See part 2 for the chicken schnitzel here!

Tried this recipe?Let us know how it was!

Food safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.