Creamy Pesto Penne with Tomato Tapenade

Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Drain and keep 1 cup of pasta water.

Peel and mince garlic. Slice mushrooms. Small dice tomato. Dice sundried tomatoes. Pick basil leaves, thinly slice most of the leaves and keep a few whole for garnish.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add mushrooms and 1/2 garlic, cook for 3-4 minutes until slightly brown. Add pesto and cream, cook for 2 minutes. Add spinach and cook until wilted, about 1 minute. Stir through half sliced basil and pasta, cook until pasta is coated in sauce and warmed through. Season with salt and pepper.

In a bowl mix together diced tomato, remaining sliced basil, remaining garlic, sundried tomatoes and 1-2 tablespoons of olive oil. Season with salt and pepper.

Divide pasta between bowlsand top with tomato tapenade. Garnish with remaining whole basil leaves and parmesan. Enjoy!

Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Drain and keep 1 cup of pasta water.

Peel and mince garlic. Slice mushrooms. Small dice tomato. Dice sundried tomatoes. Pick basil leaves, thinly slice most of the leaves and keep a few whole for garnish.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add mushrooms and 1/2 garlic, cook for 3-4 minutes until slightly brown. Add pesto and cream, cook for 2 minutes. Add spinach and cook until wilted, about 1 minute. Stir through half sliced basil and pasta, cook until pasta is coated in sauce and warmed through. Season with salt and pepper.

In a bowl mix together diced tomato, remaining sliced basil, remaining garlic, sundried tomatoes and 1-2 tablespoons of olive oil. Season with salt and pepper.

Divide pasta between bowlsand top with tomato tapenade. Garnish with remaining whole basil leaves and parmesan. Enjoy!

Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Drain and keep 1 cup of pasta water.

Peel and mince garlic. Slice mushrooms. Small dice tomato. Dice sundried tomatoes. Pick basil leaves, thinly slice most of the leaves and keep a few whole for garnish.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add mushrooms and 1/2 garlic, cook for 3-4 minutes until slightly brown. Add pesto and cream, cook for 2 minutes. Add spinach and cook until wilted, about 1 minute. Stir through half sliced basil and pasta, cook until pasta is coated in sauce and warmed through. Season with salt and pepper.

In a bowl mix together diced tomato, remaining sliced basil, remaining garlic, sundried tomatoes and 1-2 tablespoons of olive oil. Season with salt and pepper.

Divide pasta between bowlsand top with tomato tapenade. Garnish with remaining whole basil leaves and parmesan. Enjoy!

Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Drain and keep 1 cup of pasta water.

Peel and mince garlic. Slice mushrooms. Small dice tomato. Dice sundried tomatoes. Pick basil leaves, thinly slice most of the leaves and keep a few whole for garnish.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add mushrooms and 1/2 garlic, cook for 3-4 minutes until slightly brown. Add pesto and cream, cook for 2 minutes. Add spinach and cook until wilted, about 1 minute. Stir through half sliced basil and pasta, cook until pasta is coated in sauce and warmed through. Season with salt and pepper.

In a bowl mix together diced tomato, remaining sliced basil, remaining garlic, sundried tomatoes and 1-2 tablespoons of olive oil. Season with salt and pepper.

Divide pasta between bowlsand top with tomato tapenade. Garnish with remaining whole basil leaves and parmesan. Enjoy!

Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Drain and keep 1 cup of pasta water.

Peel and mince garlic. Slice mushrooms. Small dice tomato. Dice sundried tomatoes. Pick basil leaves, thinly slice most of the leaves and keep a few whole for garnish.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add mushrooms and 1/2 garlic, cook for 3-4 minutes until slightly brown. Add pesto and cream, cook for 2 minutes. Add spinach and cook until wilted, about 1 minute. Stir through half sliced basil and pasta, cook until pasta is coated in sauce and warmed through. Season with salt and pepper.

In a bowl mix together diced tomato, remaining sliced basil, remaining garlic, sundried tomatoes and 1-2 tablespoons of olive oil. Season with salt and pepper.

Divide pasta between bowlsand top with tomato tapenade. Garnish with remaining whole basil leaves and parmesan. Enjoy!

Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Drain and keep 1 cup of pasta water.

Peel and mince garlic. Slice mushrooms. Small dice tomato. Dice sundried tomatoes. Pick basil leaves, thinly slice most of the leaves and keep a few whole for garnish.

Heat a deepsided pan on medium high heat with a drizzle of oil. Add mushrooms and 1/2 garlic, cook for 3-4 minutes until slightly brown. Add pesto and cream, cook for 2 minutes. Add spinach and cook until wilted, about 1 minute. Stir through half sliced basil and pasta, cook until pasta is coated in sauce and warmed through. Season with salt and pepper.

In a bowl mix together diced tomato, remaining sliced basil, remaining garlic, sundried tomatoes and 1-2 tablespoons of olive oil. Season with salt and pepper.

Divide pasta between bowlsand top with tomato tapenade. Garnish with remaining whole basil leaves and parmesan. Enjoy!