Easiest Way to Make Delicious Creamy Rigatoni with Basil Pesto & Prosciutto

Creamy Rigatoni with Basil Pesto & Prosciutto. Learn how to prepare this easy Rigatoni with Basil and Tomato Pesto recipe like a pro. This Italian-inspired dish is a quick fix for a delicious dinner. Pasta tossed with cheesy basil pesto - a one-pot meal.

It's a weeknight, you just got home and you are tired. Treat yourself to the easiest vegan and super creamy avocado basil pesto spaghetti tonight. This creamy pesto pasta sauce takes the summery flavors of basil into a thicker, creamier sauce! You can have Creamy Rigatoni with Basil Pesto & Prosciutto using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Creamy Rigatoni with Basil Pesto & Prosciutto

1. Prepare 500 g of dried rigatoni.
2. You need 300 ml of pure cream.
3. You need 200 ml of sour cream.
4. Prepare 100 g of basil pesto.
5. You need 1 of medium brown onion, halved and sliced.
6. It's 2 rashers of bacon, thinly sliced.
7. You need 100 g of Proscuitto, roughly chopped.
8. You need 1/2 cup of semi-sundried tomatoes, chopped.
9. It's 300 g of button mushroom, halved and sliced.
10. It's 2 of Roma tomatoes, diced.
11. Prepare 1 stalk of Spring onion, sliced.
12. It's 60 g of mix baby spinach & rocket leaves.
13. Prepare 2 Tbsp of grated Parmesan.
14. It's 1 knob of butter, for frying.
15. It's 1 drizzle of olive oil, for frying.
16. It's to taste of Cracked black pepper.
17. You need of *no salt required*.

With that in mind, I set out to make a really simple creamy pesto sauce. Learn how to make Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette. Top with: diced tomatoes and Italian parsley, cut in narrow strips. This Healthy Baked Pesto Rigatoni is tossed with heirloom tomatoes and a saucy spinach pesto that will knock your socks off!

Creamy Rigatoni with Basil Pesto & Prosciutto instructions

1. Cook your pasta as per package directions, strain and set aside..
2. Prep ingredients and set aside..
3. In a large pan (or use the same pot as pasta was cooked in), heat a knob of butter and a drizzle of olive oil over high heat. Add bacon, prosciutto, onion and sundries tomatoes. Cook until bacon has started to brown (3 or 4 minutes) and prosciutto has crisped up a little..
4. Now add mushrooms and cook, stirring, for a further 2 minutes..
5. Now for the tomatoes and Spring onion- stir in until heated. Now stir in your creams and basil pesto..
6. Once the sauce has heated through, remove from heat and throw your greens over the top. Grate some Parmesan over the top and you are ready to put it all together..
7. Return pasta to pot over heat. Add sauce and stir well until combined and heated through. Serve!.

Rigatoni pasta serves as the ideal vehicle for this sumptuous and creamy Bolognese sauce of peas and ground pork, beef and pancetta. Best of all, the rigatoni tubes provide the perfect nesting area for all of that flavorful sauce, ensuring that you get a delicious helping of it in every bite. Creamy Avocado Basil Pesto - this recipe uses avocado instead of olive oil to make the most delicious, healthy pesto with no added oil! Apparently pesto calories add up quite quickly and although it's packed with mostly healthy fats, I thought I'd do myself a favor and create a bit of a lightened up. Spaghetti, too, if you're the pasta kind.