Creamy Pesto Sauce Pasta (Best Easy One Pot Recipe)
I still remember the first time I tossed hot penne through a glossy, herby pesto cream and thought: this is the one-pot comfort dish that never fails. Creamy Pesto Sauce Pasta is an easy, crowd-pleasing weeknight winner — quick enough for busy evenings, rich enough for a casual dinner party, and forgiving when you need to stretch ingredients. If you like one-pot meals that feel a little indulgent but come together fast, this recipe will be on repeat in your kitchen. For more one-pot inspiration that keeps cleanup to a minimum, I often pair it mentally with a classic one-pot creamy garlic pasta when planning menus.
Why you’ll love this dish
This pasta combines bright basil pesto with a silky cream base that coats every tube of penne, while sautéed bell pepper and red onion add sweetness and bite. It’s ideal for nights when you want something comforting but not fussy — no complicated technique, just good timing and a pan you don’t mind washing once.
"Comfort food that looks restaurant-level with a fraction of the fuss — family-approved and done in under 30 minutes."
Reasons to try it:
- Fast: mostly hands-off once the sauce simmers.
- Economical: pantry staples plus a little store-bought pesto go a long way.
- Flexible: easy to adapt for vegetables, protein, or lighter dairy.
If you want a richer, meat-forward weeknight option for the same comfort-food vibe, consider a hearty creamy beef pasta as an alternative main for meal planning.
The cooking process explained
Before you dive into the ingredient list, here’s a quick roadmap so you know what’s coming: sauté diced green pepper and red onion until glossy; stir in flour and seasonings; add heavy cream and reserved pasta water to create a smooth sauce; fold in pesto and cooked penne; finish with parsley and optional Parmesan. The flour helps stabilize the cream and gives the sauce body without needing long reduction time. Keep the heat gentle once the cream goes in to avoid splitting.
What you’ll need
- 300 g penne pasta, cooked al dente (reserve 1/2 cup of pasta water)
- 2 tsp salt, divided (use 1 tsp in the sauce and 1 tsp for pasta water)
- 1 green bell pepper, diced
- 1 red onion, diced
- 6 tbsp pesto sauce (store-bought or homemade)
- 1/2 cup reserved pasta water
- 2 cups heavy cream (35%)
- 1 1/2 tbsp all-purpose flour (for thickening)
- 1 tbsp garlic powder (or 2 cloves fresh, minced)
- 1 tbsp dried oregano
- Freshly chopped parsley (a handful)
- 1 tsp black pepper
- Grated Parmesan for topping (optional)
Substitutions and notes:
- Swap penne for any short pasta (fusilli, rigatoni).
- For a lighter version, use half-and-half plus an extra teaspoon of flour, but expect a thinner sauce.
- If you want protein, cooked shredded chicken or sautéed shrimp both work beautifully — see similar comfort recipes like this creamy ranch chicken for inspiration on pairing creamy sauces with poultry.
Step-by-step instructions
- Cook the pasta: Boil penne in well-salted water until al dente, drain and reserve 1/2 cup of the starchy pasta water. Set pasta aside.
- Sauté the vegetables: Heat a large skillet over medium heat. Add a splash of oil, then sauté diced green pepper and red onion with 1/2 tsp of the salt until softened and slightly golden — about 5–6 minutes.
- Make the roux-like base: Sprinkle the flour over the vegetables and stir for 30–45 seconds to cook off raw flour taste. This gives the sauce body.
- Create the creamy base: Pour in the heavy cream slowly while stirring to combine. Add the reserved 1/2 cup pasta water a little at a time to loosen the sauce to your desired consistency. Keep heat low–medium and stir until the mixture is glossy and slightly thickened.
- Season the sauce: Stir in garlic powder, dried oregano, black pepper, and the remaining 1 1/2 tsp salt (taste and adjust). Let the sauce come to a gentle simmer for 2–3 minutes — avoid a rolling boil to prevent curdling.
- Combine pasta and pesto: Remove the skillet from heat, fold in the pesto, then add the cooked penne. Toss thoroughly so the sauce coats the pasta. If the sauce is too thick, add another tablespoon of reserved pasta water.
- Finish and serve: Fold in chopped parsley and plate. Sprinkle with grated Parmesan if using. Serve immediately while hot and creamy.
Best ways to enjoy it
Plate this pasta in warmed bowls so the cream stays velvety. Pair it with:
- A simple green salad dressed with lemon vinaigrette to cut richness.
- Crusty garlic bread or toasted baguette slices for scooping sauce.
- A crisp white wine like Sauvignon Blanc or a light Pinot Grigio.
For an edgier dinner rotation, swap in Cajun-seasoned protein and serve alongside a vegetable for contrast — similar flavor pairings appear in this Cajun chicken pasta recipe if you want to explore spice-forward pairings.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature no longer than two hours after cooking.
- Reheat gently: Rewarm over low heat on the stove with a splash of milk or reserved pasta water to restore creaminess; bring to 165°F (74°C) for food safety. Avoid microwave reheating at high power, which can separate dairy.
- Freezing: Cream-based pastas don’t freeze optimally because the texture can change; if necessary, freeze the pasta without added cream and make a fresh cream sauce when thawed, or freeze for up to 1 month and expect some texture shifts.
- Food safety: Always reheat leftovers until steaming hot and discard any cream-based dish left at room temperature longer than two hours.
Helpful cooking tips
- Al dente matters: Cook pasta to firm-tender — it will continue to soften slightly when mixed with sauce.
- Temper the cream: Stir a ladle of hot pasta water into cream off-heat before returning to the pan if you’re worried about splitting.
- Use reserved pasta water: The starch in the water helps the sauce cling to pasta and smooths texture.
- Adjust thickness with flour: If you prefer a thicker sauce, let it simmer a little longer; for thinner, add extra pasta water.
- Fresh herbs at the end: Add parsley at the finish for a bright, fresh flavor that lifts the rich sauce.
For more one-pot, vegetable-forward comfort ideas that keep cleanup quick, check out this one-pot creamy vegetable soup.
Creative twists
- Lemon-Pesto: Add 1 tsp lemon zest and a squeeze of juice to brighten the sauce.
- Veg-forward: Stir in baby spinach or sun-dried tomatoes at the end for color and texture.
- Protein add-ins: Toss in shredded rotisserie chicken, crispy pancetta, or browned Italian sausage.
- Dairy-free: Use a cashew cream base and dairy-free pesto to make a vegan version (use 1–2 tbsp cornstarch instead of flour to thicken).
- Cheesy bake: Transfer combined pasta to a baking dish, top with extra Parmesan and breadcrumbs, then broil for 3–4 minutes for a golden crust.
Common questions
Q: How long does this take from start to finish?
A: Plan on 25–30 minutes: about 10–12 minutes to boil pasta and 10–15 minutes to sauté and finish the sauce.
Q: Can I use fresh garlic instead of garlic powder?
A: Yes — use 2 minced cloves sautéed with the vegetables. Fresh garlic gives brighter flavor but watch it so it doesn’t burn.
Q: Is heavy cream necessary? Can I use milk or half-and-half?
A: Heavy cream gives the richest, most stable sauce. Half-and-half will work but produce a thinner sauce; if using milk, add a thickener (extra flour or a cornstarch slurry) and keep heat low to avoid separation.
Q: Can I make this ahead for a party?
A: You can prepare pasta and sauce separately and combine just before serving. Keep sauce warm over very low heat and add a splash of pasta water if it thickens.
Q: How do I prevent the sauce from separating?
A: Avoid high heat once cream is added, and add pasta water gradually. If you must reheat, do so gently and stir constantly.
Q: Is it safe to reheat the leftovers?
A: Yes, reheat to an internal temperature of 165°F (74°C). Add liquid to restore texture and stir frequently to heat evenly.
Enjoy this creamy, herby pasta as an easy centerpiece or a comforting fallback when you want something quick, flavorful, and low-fuss.
Creamy Pesto Sauce Pasta
Ingredients
Method
- Boil penne in well-salted water until al dente, drain, and reserve 1/2 cup of the starchy pasta water. Set pasta aside.
- Heat a large skillet over medium heat. Add a splash of oil, then sauté diced green pepper and red onion with 1/2 tsp of the salt until softened and slightly golden — about 5–6 minutes.
- Sprinkle the flour over the vegetables and stir for 30–45 seconds to cook off the raw flour taste.
- Pour in the heavy cream slowly while stirring to combine. Add the reserved 1/2 cup pasta water a little at a time to loosen the sauce to your desired consistency.
- Stir in garlic powder, dried oregano, black pepper, and the remaining 1 1/2 tsp salt. Let the sauce come to a gentle simmer for 2–3 minutes.
- Remove the skillet from heat, fold in the pesto, then add the cooked penne. Toss thoroughly so the sauce coats the pasta.
- If the sauce is too thick, add another tablespoon of reserved pasta water.
- Fold in chopped parsley and plate. Sprinkle with grated Parmesan if using. Serve immediately while hot and creamy.
