Whether you decide to make the Jalapeno Basil Pesto recipe from ShowMeTheCurry.com or you happen to have some Pesto sitting in your fridge… Either way, you and your family are going to love this simple pasta recipe. Use any type of pesto, any type of pasta, any type of veggies or add in some chicken. This versatile recipe is fast and simply delicious!
Serves – 4 to 6
Pasta – 16 oz (Penne or your preference – cooked according to package directions)
Baby Bella Mushrooms – 12 oz, sliced
Onion – 1 small, sliced
Red Bell Pepper – 1/2, sliced
Olive Oil – 4 Tbsp, divided
All-purpose Flour – 2 Tbsp
Milk – 1 1/2 cups
Jalapeno Basil Pesto – 2 Tbsp (or any pesto)
Salt – to taste
Black Pepper – 1/4 tsp
1. Heat 2 Tbsp of Olive Oil in a pan.
2. Add Mushrooms, Onions and a little salt. Saute until Mushrooms and Onions brown slightly.
3. Add Bell Pepper, toss quickly and keep aside.
4. In the same pan, heat remaining 2 Tbsp Olive Oil.
5. Add All-purpose Flour and cook until flour changes color to slightly pink (approx 1 1/2 mins). Stir continuously.
6. Add Milk and whisk continuously to avoid lumps. Cook until sauce thickens slightly.
7. Add Jalapeno Basil Pesto, Salt and Black Pepper to taste.
8. Add back in the sauteed vegetable and mix well.
9. Add cooked Pasta, mix and heat through.
10. Serve with Garlic Bread.
24 thoughts on “Jalapeno Pesto Pasta”
Awesome recipe. Thanks for sharing. I am planning to cook this tomorrow. But have a quick question. Is JalapeÃ±o basil pesto suppose to be chili. I have 2 yr old so was wanting to know if any variation is required.
Sorry for the late response… Yes, jalapenos are spicy (for a two year old). You may want to try a simple pesto recipe.
Hi Hetal and Anuja,
I love your show. I came to the US with my husband, having never stepped into the kitchen my entire life and you guys have made it so easier for people like us. Thanks a lot. I owe lot to you guys 🙂
I have request for you. In case you have tried out this dish at Olive Garden – ‘five cheese ziti al forno,’ could you decipher the recipe and post it sometime?
Thanks Sangita! We’re happy to hear that you are finding SMTC useful :). We have not tried the dish you are referring to, but will keep it in mind next time we go to OG.
This looks delicious! And now that I’ve found jalapenos here in Thailand, I can make this pesto and this pasta 🙂
Nice 🙂 will try soon .
One question about your loyal red spatula 🙂 I have practically seen it in almost all ur videos . What brand is it ? Really love the look and cut of it !
Everyone loves our orange spatula (including us)! Unfortunately, it does not have a brand name written on it. We got it from a dollar store years ago and cannot find it again.
I’m a little disappointed ladies…I always expect to learn something typically Indian and outside my comfort zone from this site, not a pasta dish 🙁 .
Properly made Indian food is so much better!
One of things that we are proud of about SMTC is that we open up peoples minds to other cultures and cuisines. Even though we are a predominantly Indian cooking website, we allow our Indian viewers to feel more comfortable about trying new and different recipes that they would normally not try. We realize that we are showing a pasta recipe, but any recipe that we show (from any part of the world) will always have the SMTC thumbprint 🙂
THANK YOU for posting fusion foods!!! Indians have a similar taste (spicy,tasty, etc) so I really appreciate the fusion recipes that appeal to our taste buds and are a good change from the everyday Indian! I’ve tried several and my friends talk about dinners at my house b/c of some of your fusion recipes. Keep them coming!!
I like your pan. Can you please share which one is it and what do you think about it so far?
Our pan is made by Le Creuset. It is an enamel coated cast iron pan. It is really heavy (and a bit expensive) but it is meant to last a life time. We love it!
how to make pesto souce ?
Here is the recipe for the pesto: https://188.8.131.52/appetizers/jalapeno-basil-pesto-recipe.html
Nice receipe… but one thing, In the video Hetal says “add 1 cup milk” and u have wrote in sub title 1 and 1/2 cup…. so whats the right portion of milk???
We started with one cup, but added an additional 1/2 cup later on to thin the sauce down. The subtitle says “1 – 1 1/2 cups”.
I cannot find the recipe for the jalapeno pesto, can you post a direct link with the recipe?
Here it is: https://184.108.40.206/appetizers/jalapeno-basil-pesto-recipe.html
I made this today for a lunch gathering using storebought pesto with a little jalapeno added and it was fantastic!
Hi Hetal & Anuja,
Don’t know if I read your mind this time 🙂 You know what I made the exact same recipe last weekend & it turned out simply delicious !!
Keep Rocking !
Hi Anuja & Hetal: Very nice recipe, will sure try it.
Jalapeno Pesto Pasta looks fun and easy to make, I have just one question since I’m a vegan: would soymilk work instead of regular milk? I’m tempted to try it anyway. Thank you!
Forget about the milk but any Pesto has Parmensan cheese(or any salty hard cheese like Pecorino etc…) as an ingredient. So not sure how you would make it Vegan??? Are you thinking of adding some soy based hard cheese? Is there one available? Please let me know.
Unfortunately, we have not tried this recipe with soymilk. If you try it, be sure to get the unflavored, unsweetened version. As our other viewer mentioned, the pesto will also have some sort of cheese in it.