Go Back
–+ servings
Creamy Pesto Pasta with Caramelized Onions_MidPage

Creamy Pesto Pasta with Caramelized Onions

Creamy pesto pasta is amped up with sweet, caramelized onions for an easy dinner that is perfect for any day of the week.
4.49 from 37 votes
Print Pin Share on Facebook
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 602kcal

Equipment

Ingredients

  • 1 pound pasta short or tubular pasta preferred, such as torchiette or cavatelli
  • 1 teaspoon extra virgin olive oil
  • 3 tablespoons butter divided
  • 1 large sweet onion peeled and diced
  • 1 teaspoon sugar optional
  • ½ cup white wine
  • ½ cup reserved pasta cooking water
  • ⅓ cup heavy cream more or less, depending on preference
  • 6 ounces homemade or store-bought pesto
  • Salt, pepper, and crushed red pepper to taste
  • Freshly chopped parsley or thinly sliced basil leaves optional, for garnish

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the pasta until 1 minute under al dente. Reserve 1/2 cup pasta cooking water. Drain and set aside.
  • Note: The sauce should come together in the time it takes to bring the water to a boil and cook the pasta!

Caramelize the Onions:

  • Heat the extra virgin olive oil and 2 tablespoons of butter in a wide pot over medium heat. Add the diced onion and cook, stirring often, for 15 minutes until it begins to soften and turn golden brown. Adjust the heat as necessary to keep the onion from burning.
  • Add 1 teaspoon sugar and melt the remaining butter into the pot. Cook for 10-12 minutes more, stirring often and keeping a close eye on the onions until they are well caramelized and browned.

Prepare the Creamy Pesto Sauce:

  • Pour in the white wine and scrape up any browned bits stuck to the bottom of the pan. Cook over medium heat for 4-5 minutes or until almost completely evaporated.
  • Add the reserved pasta cooking water to the pot and stir to incorporate. Add the cream and bring to a very low boil. Cook for 2-3 minutes until thickened slightly.
  • Stir the pesto into the sauce and cook for 1-2 minutes more over low heat. Taste and season with salt, pepper, and crushed red pepper to taste.

Finish the Pasta:

  • Add the cooked pasta to the pan and toss to combine. Taste and season again to your preferences. Keep the pan on low for 1 minute. Toss again to combine and turn off the heat.

To Serve:

  • Divide the cooked pasta between bowls and garnish with fresh parsley or sliced basil, if desired. Enjoy!

Nutrition

Calories: 602kcal | Carbohydrates: 87g | Protein: 15g | Fat: 19g | Sodium: 91mg | Fiber: 4g | Sugar: 4g
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!