1cuppestohomemade preferred for a brighter color and flavor, 200 g
¼cupheavy cream60 mL
½cupfreshly grated parmesan40 g
Instructions
Cook Pasta: Cook 16 oz cavatappi pasta in salted water according to package instructions.
Flavor Base: Melt 1 Tbsp unsalted butter in a large pot or skillet over medium heat, then add 8 oz sliced button mushrooms and cook until golden brown and a bit crispy around the edges, about 10 minutes. Add 2 roma tomatoes (diced) and ½ medium red onion (sliced), and continue cooking for 3 minutes.
Sauce: Remove pan from heat and stir in 1 cup pesto and ¼ cup heavy cream.
Serve: Str in cooked pasta and ½ cup freshly grated parmesan. Serve warm!