Creamy Pesto Pasta
This Creamy Pesto Pasta is made with fire roasted red peppers, fresh basil, garlic, tomatoes and cream - plus, its ready in under 30 minutes!!
Servings: 6 servings
Calories: 455kcal
Ingredients
- 8 oz. spaghetti
- 1 tbsp. olive oil
- 3 garlic cloves minced
- 2 tomatoes chopped
- ⅓ cup red wine
- ⅔ cup heavy cream
Red Pepper Pesto:
- 12 oz. jar roasted red peppers
- ¼ cup pine nuts
- ⅓ cup olive oil
- ½ cup basil packed
- 1 tsp. red chili flakes
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. coconut sugar
- ¼ cup shredded Parmesan cheese
Instructions
- Cook the spaghetti for about 8 minutes and drain. 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 saute 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 blend and pulse until fully combined.
Notes
- 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 sauteed broccoli, spinach, peas, red peppers or any vegetable to make this a complete one-pot meal.
Nutrition
Serving: 1cup | Calories: 455kcal | Carbohydrates: 35g | Protein: 9g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 1033mg | Potassium: 369mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1407IU | Vitamin C: 33mg | Calcium: 111mg | Iron: 2mg