I love anything creamy, frosting, pasta sauce and even lotions haha. So its a no brainer that my pasta dishes have to have a creamy sauce or a base, its a MUST! This creamy pesto rigatoni comes together in less then 20 minutes!
I used dairy- free heavy whipping cream and cream cream and this dish still came out AMAZING! This just proves that you can make changes to this dish and it still comes out great, not only in taste but texture. I also used pasta that had texture to it so the sauce could really stick to it, feel free to use any pasta you have on hand, GF, Whole wheat or even spaghetti.
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Creamy Pesto Rigatoni
Ingredients
- ½ box rigatoni or any pasta of choice
- 2 tbsp olive oil
- ½ onion chopped
- ½ jalapeño minced
- 2 garlic cloves crushed or minced
- ½ tsp oregano
- ½ tsp salt & pepper
- 3 tbsp pesto
- 1 cup heavy whipping cream you can use reg cream or milk
- 2 tbsp cream cheese
- ¼ cup parm cheese
Instructions
- Boil pasta accordingly to package, drain and rinse with cold water. Set aside.
- In a sauce pan over med heat, add oil, onions, jalapenos and garlic. Cook for 3 mins.
- Add the oregano, salt, pepper and pesto. Add the heavy whipping cream followed by the cream cheese and use a whisk if needed to incorporate well.
- Garnish with parm cheese and or fresh basil leaves and enjoy!
Notes
- I use dairy-free silk heavy whipping cream and cream cream.
- If you sub heavy whipping cream for milk, double up on the cream cheese because you will want the sauce to be creamy.
- If you have sun dried tomatoes, feel free to add a couple of them in; it will taste amazing.
- Add grilled chicken to compete a protein filled meal!
