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Who doesn’t LOVE pasta? Especially in a slightly spicy, creamy, roasted red pepper and tomato sauce with some delicious pesto challah bread.
This Creamy Pesto Pasta is just that. Perfectly creamy, slightly sweet, with just the right amounts of spice. Just enough to make your tongue tingle.
And seriously, cream sauces are just the best. Are they healthy? No. But are the decadently delicious? YES.
You just can’t go wrong with a nice creamy sauce over your pasta, like in this creamy chicken cordon bleu pasta recipe.
Why This Recipe Works
- The roasted red pepper pesto is made with just the perfect amount of spice;
- Fire roasted red peppers are slightly sweet, which is the perfect complement for the creaminess and spice in the pasta;
- Basil adds just the right amount of freshness to the pasta;
- It’s SOOOOO easy to make, ready in about 30 minutes!
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Ingredients
The ingredients should be easy to find in your local grocery store.
- Spaghetti – I like to use the thick spaghetti, but any kind will work.
- Garlic cloves
- Tomatoes – Roma tomatoes work great for this recipe, but any tomatoes will be fine.
- Red wine
- Heavy cream
- Roasted red peppers – Roast your own or buy them in a jar. Learn How to Roast Red Peppers from The Daring Gourmet.
- Pine nuts
- Basil
- Red chili flakes (crushed red pepper)
- Coconut sugar
- Parmesan cheese – fresh grated Parmesan cheese has the best flavor.
Step By Step Instructions
Cook the spaghetti for about 8 minutes and drain. Pasta will not be fully cooked – it will finish cooking in the sauce.
Add the pesto sauce (see below for cooking instructions) and red wine and bring to a simmer.
Add the cream, bring to a simmer, reduce heat and simmer for about 5-7 minutes, until sauce has reduced and thickened slightly.
Add the pasta to the sauce and let cook for about 2 minutes.
Serve sprinkled with extra Parmesan cheese and fresh basil.
How to Make Roasted Red Pepper Pesto
Toast the pine nuts in a skillet over medium low heat until lightly browned.
Combine all the ingredients in a blend and pulse until fully combined.
Expert Tips
- Any kind of pasta can be used in place of the spaghetti;
- Add more crushed red pepper for added spice if desired;
- This can also be made with basil pesto – try this Basil Pesto recipe from the Suburban Soapbox.
- Add sautéed broccoli, spinach, peas, red peppers or any vegetable to make this a complete one-pot meal.
Frequently Asked Questions
- Can creamy pesto pasta be made in advance? You can make the pesto sauce, meatballs and pasta ahead of time. Store them all separately in the fridge in airtight containers for up to 3 days. Start with step 3 in instructions. You can also make the cream sauce in advance and mix in the pasta and meatballs when ready to serve.
- Can creamy pesto pasta be frozen? I do not recommend freezing this pasta.
Favorite Pasta Recipes
Did you make this Creamy Pesto Pasta? Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Red Pepper Pesto Pasta
Ingredients
- 8 ounces spaghetti cooked and drained, pasta water reserved
- 1 tbsp. olive oil
- 3 garlic cloves minced
- 2 tomatoes chopped
- ⅓ cup red wine
- ⅔ cup heavy cream
Red Pepper Pesto:
- 12 ounces jar roasted red peppers
- ¼ cup pine nuts
- ⅓ cup olive oil
- ½ cup basil packed
- 1 teaspoon red chili flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon coconut sugar
- ¼ cup shredded Parmesan cheese
Instructions
- Cook the spaghetti for about 8 minutes and drain, reserving ¼ cup pasta water. Pasta will not be fully cooked - it will finish cooking in the sauce.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until it starts to brown, about 2-3 minutes.
- Add the fresh chopped tomatoes and cook for 2 minutes.
- Add the pesto sauce (below) and red wine and bring to a simmer.
- Add the cream, bring to a simmer, reduce heat and simmer for about 5-7 minutes, until sauce has reduced and thickened slightly.
- Add the pasta to the sauce and let cook for about 2 minutes.
- Serve sprinkled with additional Parmesan cheese and fresh basil (optional).
Red Pepper Pesto:
- Toast the pine nuts in a skillet over medium low heat until lightly browned.
- Combine all the ingredients in a blender and pulse until fully combined.
Expert Tips:
- If the sauce is too thin, stir in the reserved pasta water a couple tablespoons at a time while stirring until it thickens up.
- To roast red peppers on your own, place them on a grill heated to medium high and char the outsides. Let them cool, then gently peel the charred skin off. Remove the stem and send and use just like you would jarred red peppers.
Traci
Love the savory comfort food vibes in this recipe! The everyday ingredients make is simple and affordable. Thanks for sharing!
Danielle
You're welcome Traci!
Jennifer @ Show Me the Yummy
Yum! Looks delicious!
Danielle
Thanks Jennifer!