Red Pepper Pesto Pasta

Looking for a creamy pasta with a twist. Here it is!

The red pepper pesto takes this creamy dream to a whole different level.

Recipe developed by Konaye Dlatu

Serves 2


4 Tbsp red pepper pesto

1/2 Cup of heavy cream

1/4 Cup of Parmesan cheese

1/4 tsp red pepper flakes

Salt and pepper to taste

1/2 tsp garlic

1 Small red onion chopped

2 cups of tagliatelle or pasta of choice

Fresh parsley


In a pot, boil water and season with salt. Add in the dried pasta and cook until done.

In the meantime, to make your sauce. In a large skillet over medium-high heat, use olive oil to fry red onions and garlic, add the pesto and heavy cream. Stir together until well combined then add in the parmesan cheese.

Stir until well combined and the cheese has melted. Add in the red pepper flakes, salt and pepper (to taste). Let the sauce simmer over low heat for 15 minutes or until the sauce has thickened.

If the sauce gets too thick, use some of the pasta water to thin it out.

When pasta is done, add the pasta to the sauce and stir to combine, coating every strand.

Serve with fresh parsley on top.

Enjoy and let Albex Dishwashing Liquid help clean up the mess!


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