Creamy Pesto Sauce Pasta
A quick and flavorful pasta dish with creamy pesto sauce and tender vegetables, perfect for busy weeknights.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 300 g Penne Pasta Cooked al dente
- 2 tablespoons Olive Oil
- 1 green Bell Pepper Diced
- 1 red Onion Diced
- 6 tablespoons Pesto Sauce
- 0.5 cup Heavy Cream
- 1 cup Vegetable Broth
- 1.5 tablespoons All-Purpose Flour
- 1 tablespoon Garlic Powder
- 1 tablespoon Dried Oregano
- 1 teaspoon Black Pepper To taste
- Grated Parmesan for serving (optional)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat. Add the diced bell pepper and onion, and sauté until tender.
- Sprinkle in the flour and stir to combine, allowing it to cook for about 1 minute.
- Gradually pour in the vegetable broth while stirring to create a smooth mixture.
- Bring to a simmer, then add heavy cream, garlic powder, oregano, and pesto sauce. Stir to combine.
- Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
- Serve immediately, garnished with fresh basil and grated Parmesan if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.