Creamy Sun-dried Tomato Pesto Pasta

Extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, minced
125 g Sun-dried tomato pesto
1 cup fresh cream
1/2 cup milk
1 tbsp tomato paste
1/4 cup parmesan cheese, finely grated (extra for serving)
Salt and black pepper to taste
300 g penne pasta
4 cups baby spinach

Cook your pasta in a large pot of boiling, salted water until al dente. Reserve one cup of pasta water.
Heat oil in a large pan over medium-high heat. Add onion and garlic and cook for 3-5 minutes until the onions are translucent.
Add the sundried tomato pesto, cream, and milk, and mix till combined.
Add the tomato paste and stir till combined.
Add the cooked pasta and baby spinach, stir so the pasta is coated in the sauce, and wilt the spinach.
Add pasta water – as much as needed.
Serve warm with grated parmesan cheese.

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