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Mafaldine with Pesto Cream Sauce


Serves 4
5 Tbsp butter
¾ cup sliced mushrooms
2 Tbsp Pastene Minced Garlic
2-3 cups fresh baby spinach
1 ½ cup heavy cream
⅓ cup Pastene Sun Dried Tomato Halves, drained and chopped
16 oz Pastene Organic Italian Mafaldine
¾ cup parmesan reggiano, grated
½ cup fresh basil, chopped
1 2 oz jar Pastene Pine Nuts, toasted
salt and pepper to taste


  • Melt butter in a large skillet over medium heat. Add mushrooms and sauté for about 4 minutes. Add garlic and cook for about a minute. 
  • Add spinach and cook until just wilted, about 2 minutes. Add cream and sun dried tomatoes. Cook until thickened to a sauce consistency, stirring regularly, about 5 to 6 minutes. Remove from heat.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, add to the sauce. 
  • Toss with parmesan, basil and toasted pine nuts and serve. 

Product Used

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