Creamy Pesto Pasta

Heaven. And not nearly as bad for your waist as it looks. You can add diced chicken to make it more filling. This comes from the Our Best Bites Blog.

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1 cup milk
1.5 oz low fat cream cheese
1 Tbsp flour
1/4 tsp salt
1/2 Tbsp butter
2 garlic cloves, minced
1/2 cup grated Parmesan cheese

1/2 lb Pasta (that’s 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that’s about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
Parmesan cheese
No stick olive oil spray
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1. Preheat oven to 450 degrees

2. Combine milk, cream cheese, flour, and salt in blender and blend till smooth.

3. Melt butter in pan and sauté garlic for about 30 seconds.

4. Add the milk mixture and let simmer for about 4 minutes, stirring constantly.

5. Add the Parmesan cheese, stir, remove from heat and cover. Set aside.

6. Start cooking pasta

7. Cover a pan with tin foil and spread tomatoes and mushrooms over it. Spray with no stick olive oil spray. Roast in the oven for 12-14 minutes.

8. Spoon the pesto into the sauce.

9. Combine the cooked pasta, sauce, and roasted vegetables in a large bowl.

10. Sprinkle with Parmesan cheese.