Ingredients
Scale
- 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
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Boil pasta accordingly to package, drain and rinse with cold water. Set aside.
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In a sauce pan over med heat, add oil, onions, jalapenos and garlic. Cook for 3 mins.
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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.
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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.
Healthy Homemade Pesto
- 1/2 cup spinach
- 1/2 pine nuts OR almonds, walnuts
- 1/2 cup Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup broccoli florets
- 4 cloves garlic
- 1 – 2 tsp lemon juice
- 1/2 tsp each: salt + pepper
- Blend everything together in a food processor until you have a silk smooth consistency. Incorporate into the pasta and enjoy!
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Cuisine: Italian
Keywords: creamy sauce, pasta, pesto sauce, rigatoni pasta