One-Pot Creamy Tuscan Garlic Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 12 ounces pasta (I used whole wheat farfalle)
  • 1 cup Rustic Tuscan BLENDABELLA
  • 1 whole roasted red peppers (or contents of half of one jar), chopped
  • 1 medium onion, chopped
  • 2 cups baby spinach leaves
  • 1 tablespoon minced garlic
  • ¼ cup sun dried tomato pesto (jarred is great!)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt, or to taste
  • 3½ cups chicken stock
  • ¼ cup olive oil
  • ½ cup heavy cream
  • ⅔ cup shaved or shredded parmesan cheese
  • freshly cracked black pepper to taste
  1. Add olive oil to large pot and let heat up. Add in onion and cook for 2-3 minutes and then garlic for an additional 30 seconds.
  2. Add pasta, BLENDABELLA, red peppers, onion, spinach, Italian seasoning, salt, water, Bring to a boil over medium-high heat. Allow to cook for 10-12 minutes or until almost all of the water is absorbed and noodles are completely cooked and tender.
  3. Stir in heavy cream and parmesan and continue to stir over medium heat for 3-5 minutes until sauce thickens and noodles are coated.
  4. Garnish with cracked black pepper, additional parmesan cheese and serve.
Recipe by Our Three Peas at