Easiest Way to Make Pesto Cream Sauce Brand

Penne With Creamy Pesto Sauce

Best and easy vegan creamy pesto pasta sauce is made in 15 minutes and makes a delicious vegan dinner recipe.

Recipe Summary Penne With Creamy Pesto Sauce

This is a recipe I concocted with ingredients on hand, including my homemade pesto. My family loved it! Serve vegetarian or top with a cooked chicken breast.

Ingredients | Pesto Cream Sauce Brand

1 (16 ounce) package uncooked penne pasta

1 tablespoon olive oil

1 pound fresh broccoli florets

1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces

1 (8 ounce) package sliced fresh mushrooms

¼ cup thinly sliced onion

1 clove garlic, minced

½ cup pine nuts

salt to taste

2 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon salt

2 cups milk

1 cup prepared pesto

salt and ground black pepper to taste

1 tablespoon pine nuts

Directions

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still slightly firm, about 11 minutes; drain.

Heat olive oil in a large skillet over medium heat and cook and stir broccoli, asparagus, mushrooms, onion, garlic, and 1/2 cup pine nuts until the broccoli and asparagus are tender, about 8 minutes. Season with salt to taste.

Melt butter in a large saucepan over medium heat and stir in flour and 1 teaspoon salt until smooth. Slowly whisk in milk until thoroughly combined, bring to a simmer, and reduce heat to medium-low. Simmer sauce, whisking constantly, until thickened, about 3 minutes.

Remove sauce from heat and whisk in prepared pesto. Season to taste with salt and black pepper.

Pour pesto sauce into skillet with broccoli mixture; gently stir in penne pasta until thoroughly combined. Sprinkle with 1 tablespoon pine nuts to serve.

Info | Pesto Cream Sauce Brand

prep: 25 mins cook: 30 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Penne With Creamy Pesto Sauce

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