Creamy Chili Padi Pesto Pasta


Ingredients for pasta


600g cooked spaghetti


Ingredients for pesto


2 cups fresh basil                             

1 cup olive oil

2 tbsp MARIGOLD Evaporated Creamer

4 tbsp parmesan cheese, grated            

3 cloves garlic

1 tbsp sunflower seeds, toasted

24 cashew nuts, toasted               

½ tbsp freshly squeezed lemon juice                  

1 piece green chili padi    

Salt and black pepper to taste




  1. Mix basil, 20 cashew nuts, ½ tbsp sunflower seeds, garlic, chili padi, lemon juice, salt, black pepper, parmesan cheese, and olive oil using a food processor until combined.
  2. Add MARIGOLD Evaporated Creamer and continue blending until fully combined and creamy.
  3. Cook the pesto in a pan for 3 minutes while stirring continuously.
  4. Taste and adjust seasonings to suit. Add more lemon juice for acidity/brightness, parmesan and salt according to taste.
  5. Add in the remaining 4 cashew nuts (crushed) and ½ tbsp sunflower seeds.





  1. Cook pasta in a saucepan of boiling, salted water, following packet directions for al dente effect.
  2. Drain pasta and mix into pesto sauce. Ready to serve.
Chef's Tip:
Place unpeeled garlic into a microwave-proof container and heat for 10-15 minutes. Take it out and give it a shake. The skin of the garlic will come off easily.
Prep time: 20 minutes
Cooking time: 15 minutes
Serves: 4