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1
In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
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2
Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
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3
Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
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4
Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
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5
Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
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6
Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
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7
Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
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8
When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
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9
Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
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10
Add the cream cheese and stir well to coat the pasta.
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11
Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
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12
Serve pasta immediately.
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13
Refrigerate any unused portions. Cover with plastic wrap.
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14
To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
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15
Add 1/4 cup of pasta water and the pasta and
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16
stir to blend.
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17
Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
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18
Serve hot.
