My DW has a cholesterol problem and is a very selective as to what she eats. I finally came up with a recipe that she thoroughly enjoys. I've also included re-heating instructions which give you a perfect reheating method for pasta.
In a large cooking pot or pasta pot, fill 3/4 full with water and bring to boil.
Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and both pastas. Bring to boil and cook uncovered for about 15 minutes or until el dente.
In the meantime, in large frying pan on medium-high heat, add olive oil, butter, onions and garlic and saute' for about 3 minutes, stirring often.
Add mushrooms and the capsicums and stir-fry for about 4 minutes. Add pesto, basil, salt, pepper and hot red pepper flakes, mix well to blend.
When pasta is cooked, drain, reserving 1 cup of pasta water. Add pasta and 1/4 cup of pasta water and cream cheese to the mixture in the frying pan, stir well to coat with sauce.
Reserve the remaining 3/4 cup of pasta water to use when re-warming pasta.
Serve pasta immediately.
Refrigerate any unused portions, covered with plastic wrap. To warm the next day, press baking paper into a frying pan. Using scissors, trim any protruding baking paper till it is level with the top of the frying pan.
Add 1/4 cup of reserved pasta water and the pasta and stir to incorporate.Cover the frying pan with a lid and heat pasta on medium heat for 5 minutes, stirring at least once.
This recipe was edited by Allrecipes.com.au staff, to include measures and ingredients more familiar to Australian and New Zealand home cooks.