Creamy Rotini Pasta

This 5-ingredient sauce is velvety, rich, and laced with onion, garlic, basil, parmesan, and pine nuts. It's satiny and coats every twisty turn of the pasta.

Course Main Course, Side Dish

Cuisine American, Italian

Diet Vegetarian

Keyword dinner, easy, easy pasta dish, weeknight

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 643kcal

Author Robin Miller

Equipment

Sauce Pan

Ingredients

1 pound spiral pasta rotini, or pasta of choice
1 tablespoon butter
1/2 cup minced white or yellow onion
3 cups tomato sauce
3 tablespoons basil pesto
1/2 cup heavy cream or half-and-half
Salt and freshly ground black pepper
Chopped fresh parsley for serving optional
Grated parmesan cheese for serving

Instructions

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, melt the butter in a large saucepan or high-sided skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft.
Add the tomato sauce and pesto and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Stir in the cream. Fold in the pasta and cook for 1 minute to heat through. Season to taste with salt and black pepper.
Top with parsley (if using) and serve with parmesan cheese on the side.

Nutrition