I love this recipe because it transforms basic pantry ingredients into a creamy, flavorful pasta in very little time. The pesto brings a herby depth, while the heavy cream makes everything smooth and luxurious. I also like how the sautéed onions and bell peppers add sweetness and texture, making every bite feel balanced and satisfying.
Ingredients
I use a mix of fresh vegetables, pantry spices, and creamy elements to build a rich sauce.
300 g penne pasta (cooked al dente) 2 tsp salt (divided) 1 green bell pepper (diced) 1 red onion (diced) 6 tbsp pesto sauce 1/2 cup reserved pasta water 2 cups heavy cream (35%) 1 1/2 tbsp all-purpose flour 1 tbsp garlic powder 1 tbsp dried oregano Freshly chopped parsley (a handful) 1 tsp black pepper Grated Parmesan for topping (optional)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I start by sautéing the diced green bell pepper and red onion in a large pan with a little salt until they soften and develop a light caramelized flavor. I take my time with this step because it builds the base of the sauce.
I then add pesto sauce and reserved pasta water, stirring everything together and letting it simmer so the mixture slightly thickens. In a separate bowl, I whisk flour with a bit of warm water to form a smooth slurry, then I slowly mix it into the pan to avoid lumps. Once combined, I add heavy cream and let the sauce simmer until it becomes thick and creamy.
I season the sauce with garlic powder, oregano, parsley, and black pepper, adjusting salt as needed. Then I add the cooked penne pasta directly into the sauce and let it simmer for a few more minutes so the pasta absorbs the flavors. I finish by serving it hot, topped with Parmesan and extra parsley.
Servings And Timing
I get about 4 servings from this recipe. It takes roughly 5–10 minutes to prep and about 25–30 minutes to cook, making the total time around 30–35 minutes.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use low heat on the stove with a splash of milk or water to loosen the sauce and restore its creamy texture. I avoid high heat so the cream does not separate.
FAQs
Can I Use A Different Pasta Shape?
I can use any pasta shape I like, but I prefer penne because it holds the creamy sauce well.
Can I Make This Recipe Lighter?
I sometimes replace heavy cream with half-and-half or a mix of milk and a small amount of cream, but the sauce becomes slightly less rich.
Do I Have To Use Flour In The Sauce?
I use flour to help thicken the sauce, but I can skip it if I reduce the sauce longer or prefer a lighter texture.
Can I Add Protein To This Pasta?
I often add grilled chicken, shrimp, or tofu to make it more filling and turn it into a complete meal.
Can I Make This Ahead Of Time?
I can prepare the sauce ahead, but I prefer cooking the pasta fresh so it keeps its best texture when mixed.
A rich and creamy pesto sauce pasta made with penne, bell peppers, and onions. This easy one-pot recipe delivers a silky, flavorful sauce perfect for a quick comfort meal.
Author:Ella
Prep Time:5 minutes
Cook Time:15–20 minutes
Total Time:20–25 minutes
Yield:4 servings
Category:Main Course
Method:One-Pot, Stovetop
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
300 g penne pasta (cooked al dente)
2 tsp salt (divided)
1 green bell pepper, diced
1 red onion, diced
6 tbsp pesto sauce
1/2 cup reserved pasta water
2 cups heavy cream (35%)
1 1/2 tbsp all-purpose flour
1 tbsp garlic powder
1 tbsp dried oregano
1 tsp black pepper
A handful of fresh parsley, chopped
Grated Parmesan (optional, for topping)
Instructions
Sauté the vegetables:
Heat a large pan over medium heat. Add diced green bell pepper and red onion with 1 tsp salt. Cook for about 10 minutes, stirring occasionally, until softened and lightly caramelized.
Add pesto base:
Stir in pesto sauce and reserved pasta water. Simmer for about 5 minutes until slightly thickened.
Prepare creamy slurry:
In a small bowl, whisk flour with a little warm water until smooth. Remove pan from heat and slowly stir in the slurry to avoid lumps.
Make creamy sauce:
Return pan to medium heat. Add heavy cream and simmer for 5–10 minutes, stirring until thick and creamy.
Season:
Add garlic powder, oregano, parsley, black pepper, and adjust salt to taste.
Combine pasta:
Add cooked penne pasta and mix well. Let simmer for 5 minutes so pasta absorbs the sauce.
Serve:
Plate and top with Parmesan cheese and extra parsley if desired.
Notes
Caramelizing the vegetables adds depth of flavor, so don’t rush this step.
Use freshly grated Parmesan for best taste and texture.
If sauce becomes too thick, add a splash of milk or pasta water.
You can replace penne with fusilli or rigatoni for variation.
