• Pasta – 16 oz (Penne or your preference – cooked according to package directions)
  • Baby Bella Mushrooms – 12 oz, sliced
  • Onion – 1 small, sliced
  • Red Bell Pepper – 1/2, sliced
  • Olive Oil – 4 Tbsp, divided
  • All-purpose Flour – 2 Tbsp
  • Milk – 1 1/2 cups
  • Jalapeno Basil Pesto – 2 Tbsp (or any pesto)
  • Salt – to taste
  • Black Pepper – 1/4 tsp


Heat 2 Tbsp of Olive Oil in a pan.

Add Mushrooms, Onions and a little salt. Saute until Mushrooms and Onions brown slightly.

Add Bell Pepper, toss quickly and keep aside.

In the same pan, heat remaining 2 Tbsp Olive Oil.

Add All-purpose Flour and cook until flour changes color to slightly pink (approx 1 1/2 mins). Stir continuously.

Add Milk and whisk continuously to avoid lumps. Cook until sauce thickens slightly.

Add Jalapeno Basil Pesto, Salt and Black Pepper to taste.

Add back in the sauteed vegetable and mix well.

Add cooked Pasta, mix and heat through.

Serve with Garlic Bread.

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