Red Pesto Pasta Recipe | 15 Minutes & So Creamy
This creamy vegetarian red pesto pasta tastes delicious. Made with red pesto from a jar, you can make this easy recipe in only 15 minutes.
- 2 tbsp Vegetable Oil
- 500 g Rigatoni Pasta
- 300 ml Single Cream
- 3 tbsp Red Pesto
- 2 tbsp Garlic Paste
- ½ Onion Chopped
- ½ tsp Salt
- 1 tsp Black Pepper
- Handful Basil Leaves Optional
Boil the rigatoni pasta in a large pan on a medium to high heat for 4 to 5 minutes or according to packet instructions.
Whilst the pasta is boiling, heat a frying pan over a medium heat and place 2 tablespoons of oil. Fry the onions for 1 to 2 minutes or until softened.
Add 2 tablespoons of garlic to the pan and stir for 30 seconds.
Add 3 tablespoons of red pesto into the frying pan and stir for 30 seconds. If you notice the mixture is starting to spit, lower the temperature.
Add single cream to the mixture and stir until the colour starts to redden before adding salt and pepper and mix until evenly distributed.
Leave the pesto sauce to simmer on a low heat whilst you drain the pasta. Add the pasta into the frying pan with the pesto sauce and mix until the sauce has coated the pasta.
Calories: 520kcalCarbohydrates: 68gProtein: 13gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 290mgPotassium: 273mgFiber: 3gSugar: 3gVitamin A: 558IUVitamin C: 3mgCalcium: 72mgIron: 1mg