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Creamy Tomato Pesto Penne
Ingredients
- 500g penne pasta
- 190g tomato pesto
- 1 x large brown onion, sliced & quartered
- 1/2 cup pepperoni salami, thinly sliced
- 1/2 cup semi sun-dried tomatoes, thinly sliced
- 1/2 cup parsley, chopped
- 1/2 cup fresh grated Parmesan
- 3 tbsp frozen chopped spinach
- 200g cherry tomato, sliced in half
- 1/3 cup corn kernels
- 300ml thickened cream
- 400g can chopped tomato
- 1 Tbsp chicken stock
- 1 tsp garlic salt
- 1/2 tsp cracked black pepper
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Directions
- Prepare veggies. In a large fry pan or pot- add onions, pepperoni and semi sun-dried tomatoes and fry off on medium heat in a little olive oil. When onions have softened add chopped tomatoes, pesto, cream, spinach, corn, stock powder, parsley, Parmesan and seasoning.
- Bring to boil then reduce heat and allow to simmer (lid off) until sauce thickens slightly. Make sure to stir often.
- Meanwhile- in another pot, cook your pasta in salted boiling water until El dente.
- Drain, rinse and stir into sauce and serve with some crusty bread to soak up some of that yummy sauce.
- Serves 4 to 6
- Enjoy!
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