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!

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.

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.

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.

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.

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

Enjoy!