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My Super Quick Red Pesto Pasta
An irresistibly tasty, creamy and garlicy red pesto pasta that’s ready to eat in just 15 minutes!! Why is this recipe so quick, you ask? Because I use a jar of red pesto (Shhh, I won’t tell if you don’t).
Whenever I fancy a quick and easy meal, chances are I’m making this red pesto pasta! It’s a great recipe to make on a busy day and it’s one of my go-to pasta dishes.
It’s both creamy and luscious, and it’s the perfect dinner for my fellow garlic lovers (I like to add a lot, but you can add as much or as little as you please).
The truth is, when I first started making pesto pasta (many years ago), I would always use green pesto. On a whim, I decided to buy red pesto instead and I find it tastes so much better. Also, as an FYI, if you love pasta then I think you’ll love this creamy garlic prawn linguine too!
Why You’ll Love This Recipe
An Easy Midweek Meal: It’s super easy to make, and it’s a meal that you’ll actually want to eat. All you need to do is boil your pasta, make the sauce and then mix everything together.
No Special Equipment: You only need two pans to make this pasta dish, yay to hardly any washing up to do! You’ll need one pan to boil your pasta and another to make the pasta sauce.
It’s So Versatile: This pasta dish as it stands is vegetarian, but when I have a bit more time on my hands, I’ll pair it with meatballs, prawns or chicken. It tastes so good on its own, but I also love it accompanied with meat.
Recipe Ingredients
Below are the ingredients I used to make this red pesto pasta:
- Single Cream: This is what makes the pesto pasta so creamy and indulgent. The single cream is mixed into the garlic and pesto base, then the cooked pasta is added.
- Garlic: Garlic provides flavour to the dish and is so aromatic. I like to use fresh garlic or garlic paste, but you can use garlic powder or garlic granules instead.
- Seasonings: I sprinkle black pepper and salt on the sauce to add extra flavour.
- Pasta: I used rigatoni pasta, it’s one of the best pastas to use as the sauce fills into the hollow areas. If you’re looking for alternatives, penne pasta and farfalle are great swaps.
- Red Pesto: I use any jar of red pesto. If you want to make it from scratch, check the recipe card notes, I’ve written down the ingredients I use.
How To Make Red Pesto Pasta
Here’s a summary of how I make this red pesto pasta. You can get the full recipe instructions on the recipe card below:
Step One:
I start by boiling the rigatoni pasta in a large pan on a medium to high heat for around 4 to 5 minutes. Whilst the pasta is boiling, I like to fry the onions for 1 to 2 minutes or until it has softened.
Step Two:
I add 2 tablespoons of garlic to the pan (sometimes more) and stir for 30 seconds.
Step Three:
3 tablespoons of red pesto is added into the frying pan, and I stir it for 30 seconds. If I notice that the mixture is starting to splatter, I lower the temperature.
Step Four:
Next, I add single cream to the mixture and stir it until the colour starts to redden. Then I add salt and black pepper and mix everything together until it’s evenly distributed.
Step Five:
Last but not least, I leave the pesto sauce to simmer on a low heat whilst I drain the cooked pasta. Then, I add the pasta into the frying pan and mix everything together.
My Top Tips
Whilst cooking the red pesto sauce, if you notice that it’s starting to splatter, lower the temperature to prevent it from flying everywhere. I often start on a medium heat but will reduce the temperature if the mixture starts to splatter.
Whilst I was shopping for red pesto, I noticed that there are so many flavour variations to choose from. Some are made with pine nuts or walnuts, and others have extra cheese. Browse around to see what type of pesto you would like to use.
Cook your pasta al dente, which means to boil the pasta until it’s cooked yet still firm. When the pasta is tossed in the red pesto sauce it will cook further. Hence why we don’t want to over boil the pasta as it will soften and start to break apart.
If the pasta cooks before your sauce is ready, drain the water and add a splash of oil to stop the pasta from sticking together. You can use olive oil; I also like to use sesame oil for extra flavour.
How To Serve
You can eat this red pesto pasta alone, but I think there are so many side dishes that you can serve this dish with. For example, I love adding a side of roasted tenderstem broccoli, and of course, this garlic bread baguette (which is also so quick to make).
If you want more of a homemade recipe, then this garlic tear and share bread and garlic pizza bread recipes are for you!! You can also add a side of salad, roasted aubergines or roasted courgettes.
How To Store & Reheat
This recipe will last up to 3 to 5 days stored in the fridge in an airtight container. I like to reheat this dish in the microwave or over the hob. I prefer reheating over the hob as I can add a couple spoons of water or extra cream to prevent the pasta from drying out.
More Dinner Recipes You Might Like
- Prawn Spaghetti
- Singapore Fried Rice
- KFC Style Chicken Burgers
- Jamaican Beef Patties (You can make this into a meal)
