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

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  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
MARIGOLD Evaporated Creamer (390g)