Creamy Spinach Mushroom Pesto Pasta

Mezzi Rigatoni in a creamy spinach mushroom pesto sauce.

We love to make pasta because there are so many ways you can make them and there are so many different types of pasta. Pasta is super easy and quick to make and that's why I love making it for my family. Being a stay at home mom of two, I love quick, easy and delicious meals that everyone including the kids will enjoy. And oh yeah, it's also a great way to get the kids to eat their vegetables.

For this particular pasta dish, I used Mezzi Rigatoni which is just a smaller version of Rigatoni. You can always just use Rigatoni as well or or other pasta. Penne, Macaroni, Cellentani, Rotini all will go well with this recipe.

Making the creamy pesto sauce:

For this particular sauce I used heavy whipping cream, and yes, I know it is not the healthiest option but you can substitute with half and half , however the only issue will be that the sauce might be a little to thin. In this case you will need to add a little bit more cream cheese to thicken it. You can also use lower fat cream cheese. We typically use 1/3 less fat and it works perfectly fine with creamy sauces.

Tip 1 : When boiling the pasta, always add a little bit of olive oil and salt to the water

Tip 2: You might need a little extra cream cheese cheese if you feel like the sauce is still to thin, feel free to add in more cheese and besides you can never have to much cheese right?

Here's How to make it:

RECIPE:

INSTRUCTIONS:

1. Boil pasta, cook 2-3 minutes under

2. Heat 1 tbsp or 2 tbsp of olive oil, add in your diced onions, mushrooms , spinach, salt, black pepper, ground chili powder, and dried oregano and cook for about 3 minutes on medium heat or until spinach is cooked and mushrooms. Make sure to cook until all water is gone from mushrooms. You want them to have a nice color on them. Once ready set aside.

3. In the same pan heat 1 tbsp of olive oil, add in your grated or finely chopped garlic and cook until fragrant, ( about 30 seconds or so, make sure not to burn the garlic).

4. Now add in your heavy whipping cream, 2 tbsp Philadelphia cream cheese, shredded cheese and whisk together until smooth. Add salt to taste, black pepper and juice of 1/4 a lemon and cheese and whisk together for about 5 minutes until sauce thickens and well incorporated. to whisk until at the right consistency.

5. Add in your pasta, sautéed onions and mushrooms, and 3 tbsp of basil pesto and cherry tomatoes. Add additional seasoning if needed. Add in more cream cheese if sauce seems to be a little thin. However, if sauce seems to thick add in a little bit more of heavy whipping cream and combine well. Let cook on stove for about 1-2 more minutes. Just until the cherry tomatoes are just burst.

6. Top it off with a little bit bit more cheese and sprinkle of crushed red chili flakes ,

RECIPE:

This recipe serves about 4-6 people

1 16 oz box mezzi rigatoni or rigatoni pasta 
2 tbsp olive oil
3 tbsp basil pesto
2 cups heavy whipping cream
2 tbsp Philadelphia cream cheese
1/3 cup shredded Parmesan Cheese
2 garlic cloves
1 medium onion Diced
3 cups chopped spinach or whole 
10 oz of cherry tomatoes cute into half or whole
1 8 oz pack Baby Bella sliced mushrooms (or mushrooms of choice)

Seasoning for vegetables
salt to taste
1/4 teaspoon black pepper
1 tsp chili powder 
1/2 tsp crushed chili flakes (optional)
1 tsp dried oregano