Creamy Pesto Sauce Pasta
A delightful pasta dish featuring penne, creamy pesto sauce, and colorful vegetables, perfect for a comforting meal.
Ingredients
- 300 g penne pasta (cooked al dente)
- 2 tsp salt (divided)
- 1 piece green bell pepper (diced)
- 1 piece red onion (diced)
- 6 Tbsp pesto sauce
- ½ cup reserved pasta water
- 2 cups heavy cream (35%)
- 1½ Tbsp all-purpose flour
- 1 Tbsp garlic powder
- 1 Tbsp dried oregano
- to taste freshly chopped parsley
- 1 tsp black pepper
- to taste grated Parmesan for topping (optional)
Instructions
- Cook the penne pasta in salted boiling water until al dente. Drain and reserve ½ cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Sauté the diced green bell pepper and red onion until tender (about 5-7 minutes).
- Sprinkle the flour over the vegetables and stir well to coat.
- Gradually pour in the heavy cream while stirring continuously until the mixture thickens slightly.
- Add garlic powder, dried oregano, salt, and black pepper. Simmer gently to meld flavors.
- Stir in the pesto sauce and mix well. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Add the cooked penne pasta to the sauce, tossing to coat well.
- Warm through on low heat for a couple of minutes. Serve garnished with chopped parsley and grated Parmesan if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.