1/3 cup basil pesto
1 cup B chamel (white) sauce
1 tsp olive oil
1 onion, diced
1/2 cup sun-dried tomatoes, sliced
1/3 cup parmesan cheese, grated
80g button mushrooms, thinly sliced
Cook the pasta according to package instructions, drain and set aside.
In a saucepan over medium-heat, saut the onion and mushrooms. Once caramelised add the b chamel sauce and simmer.
Stir in the pesto, sun-dried tomatoes and parmesan cheese to the sauce. Season with salt and pepper.
Pour sauce over the cooked pasta, stir and enjoy.