Creamy Tomato Pesto Penne

Ingredients

• 500 grams Penne pasta
• 190 grams Tomato pesto
• 1 large brown onion
• sliced & quartered
• 1/2 cup Pepperoni salami
• thinly sliced
• 1/2 cup Semi sun-dried tomatoes
• thinly sliced
• 1/2 cup Freshly grated Parmesan cheese
• 1/2 cup Fresh chopped parsley
• 200 grams Cherry tomatoes
• halved
• 3 tbsp Frozen chopped spinach
• 1/3 cup Corn kernels
• 400 grams Can chopped tomatoes
• 1 tbsp Chicken stock powder
• 1 tsp Garlic salt
• 1/2 tsp Cracked black pepper
• 300 ml Thickened cream

Instructions

1. Prepare veggies.
2. 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.
3. When onions have softened add chopped tomatoes, pesto, cream, spinach, corn, stock powder, parsley, Parmesan and seasoning.
4. Bring to boil then reduce heat and allow to simmer (lid off) until sauce thickens slightly.
5. Make sure to stir often.
6. Meanwhile- in another pot, cook your pasta in salted boiling water until El dente.
7. Drain, rinse and stir into sauce and serve with some crusty bread to soak up some of that yummy sauce.
8. Creamy, sweet and probably takes 30 minutes from start to finish- what a ripper!
9. Serves 4 to 6 Enjoy!