Creamy red pesto pasta is a rich, delicious, and satisfying vegetarian main dish that’s quick and easy to make in only 20 minutes. The recipe is great to customize, like using your favorite noodles or adding your choice of protein for an even heartier meal.
Jump to RecipeRed pesto pasta is a simple vegetarian recipe I came up with one night when we had some fresh pasta but no good sauce to have with it. The dish is easy is easy to whip up with just 4 simple ingredients in only 20 minutes, including store bought jarred pesto and heavy cream. The result is a rich, creamy, and flavorful sauce that is perfect to toss with your favorite noodles.
I really love this red pesto with its rich tomato flavor, and pink sauce is probably my favorite topping on any pasta!
Recipe Ingredients
Pasta. Use any noodles you like. Here we toss the pesto sauce with spaghetti but penne, rotini, bowtie, or other hearty pasta works great. You can even use your favorite gluten free noodles!
Red Pesto. This recipe comes together quickly by using a store bought jar of red pepper pesto. But feel free to make your own pesto if you prefer.
Garlic. Freshly minced garlic has the most delicious aroma and flavor.
Heavy Cream. A must-have for the most rich and decadent pink sauce.
Feel free to play with the amounts of garlic or pesto in this sauce to find what you like best!
How to Make Creamy Red Pesto Pasta
- Cook your pasta per the package directions – try for al dente, you will finish the pasta in the sauce. Reserve about 1/2 cup of the pasta water before draining.
- While pasta is cooking, place a large saucepan on the stove and heat the olive oil at a bit under medium heat. Sauté the garlic for about 30 seconds to a minute then add in the jar of red pesto. Sauté while stirring for another minute.
- Slowly pour in the heavy cream and stir until combined. Let the sauce simmer for a couple of minutes. Add in the pasta water a little at a time, stirring until it reaches your desired consistency.
- At this point you can taste it and add salt to taste.
- Add your pasta into the sauce and combine; let the past simmer with the sauce for a minute, and add any additional pasta water and salt as needed.
- Plate, serve with some parmesan and enjoy!
Frequently Asked Questions
I find that the pesto tastes best in a warm sauce when serving with pasta.
The richness of the pink pasta is great to balance with a fresh tossed salad or steakhouse wedge salad. And we love to add a basket of warm garlic bread to the table for a complete meal!
This is a delicious vegetarian meal, but you can add your choice of protein to make a heartier dish. Toss in cooked chicken, shrimp, lobster, or other lean white meat poultry or seafood.
Let the noodles and sauce cool to room temperature. Then transfer to a sealed container and keep in the refrigerator for up to 4 days.
More Recipes to Try
- Classic Cheese Ball
- Favorite Pasta Salad
- Chicken Spaghetti
- Spaghetti Casserole
- Sloppy Joes for a Crowd
Red Pesto Pasta
8
0
minutes20
minutes354
kcal20
minutesCreamy red pesto pasta is a rich, delicious, and satisfying vegetarian main dish that's quick and easy to make in only 20 minutes. The recipe is great to customize, like using your favorite noodles or adding your choice of protein for an even heartier meal.
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Ingredients
12 oz 12 fresh pasta
8 oz 8 red pesto
2 cloves 2 garlic minced
1 1/2 cups 1 1/2 heavy cream
Directions
- Cook your pasta per the package directions – try for al dente, you will finish the pasta in the sauce. Reserve about 1/2 cup of the pasta water before draining.
- While pasta is cooking, place a large saucepan on the stove and heat the olive oil at a bit under medium heat. Sauté the garlic for about 30 seconds to a minute then add in the jar of red pesto. Sauté while stirring for another minute.
- Slowly pour in the heavy cream and stir until combined. Let the sauce simmer for a couple of minutes. Add in the pasta water a little at a time, stirring until it reaches your desired consistency.
- At this point you can taste it and add salt to taste.
- Add your pasta into the sauce and combine; let the pasta simmer with the sauce for a minute, and add any additional pasta water and salt as needed.
- Plate, serve with some parmesan and enjoy!
Notes
- Let the noodles and sauce cool to room temperature. Then transfer to a sealed container and keep in the refrigerator for up to 4 days.
Nutrition Facts
- Calories: 354kcal
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