Description
A quick and easy one-pot creamy pesto pasta that’s rich, comforting, and perfect for weeknight dinners.
Ingredients
Scale
- 300g penne pasta
- 2 teaspoons salt, divided
- 1 green bell pepper, diced
- 1 red onion, diced
- 6 tablespoons pesto sauce
- ½ cup reserved pasta water, optional
- 2 cups heavy cream (35%)
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- A handful of freshly chopped parsley
- 1 teaspoon black pepper
- Grated Parmesan cheese, for topping (optional)
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
Instructions
- Gather all ingredients, measuring and prepping them.
- Heat the olive oil in a large pot over medium heat, sautéing the diced red onion and green bell pepper for 5–7 minutes.
- Sprinkle the flour over the sautéed vegetables, stirring for about 1 minute.
- Pour in the broth and bring to a simmer. Add the penne pasta, ensuring it is submerged.
- Cook the pasta uncovered for the time listed on the package, stirring frequently.
- Taste the pasta for doneness; add more broth if needed.
- Once al dente, reduce the heat to low and stir in the heavy cream until combined.
- Add the pesto and mix until the sauce is uniform.
- Incorporate seasonings: garlic powder, oregano, salt, and black pepper. Stir in grated Parmesan if using.
- Taste and adjust seasonings as necessary, then garnish and serve immediately with parsley and additional Parmesan.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 80mg
Keywords: creamy pasta, pesto, one pot, quick dinner, vegetarian