It’s Day 4 of 5 of the Valentine’s themed week of recipes! Do you need a break from all of the pink and red food being splashed everywhere? Let’s go green today with this ultra-easy, pesto pasta.
Even though Valentine’s Day seems to be geared more towards chocolates and various other heart shaped confectioneries, you can’t forget about the main course. While many couples choose to go out for an intimate candle lit dinner at their favorite fine dining establishment, there are those who would much prefer to stay at home and light their own candles and eat dinner in their pjs.
This dish requires a few steps, but can still be ready in 30 minutes or less. You’ll want to begin by roasting your vegetables, as this is the step that takes the longest. It’s the easiest step, but if you don’t do it first, it will throw off your timing. Once your vegetables are in the oven, get your water boiling for your pasta, then make your pesto. Store bought pesto is a nice shortcut if you want to cut back on prep work and dishes.
Once your pasta is boiling, chop your onion and garlic, then heat some oil in a pan and toss ’em in. By the time they’re sauteed, your pasta will be cooked and strained and ready to hit the pan along with the sauce. At this point, your vegetables will be moments away from the perfect roast time and your pesto pasta will come together. Easy, right?
If you’re looking for the other Valentine recipes from earlier this week to help plan your menu, here they are: Chocolate Mint Smoothie Bowl, Chocolate Beet Pancakes and Creamy Raspberry Filled Chocolates.
We have one more day to go! Stay tuned tomorrow for the big finale!
- 8-10 Button Mushrooms
- 1 Bell Pepper
- 1 small Zucchini
- 10-12 Cherry Tomatoes
- 1 Tbsp Sunflower Oil
- 1 small Onion (about ½ cup when diced)
- 2 cloves of Garlic (1 Tbsp when minced)
- ½ cup Pesto (I used this one)
- 1 cup Coconut Milk (I used the boxed kind but canned will work)
- ½ Tbsp Nutritional Yeast
- ½ tsp Sea Salt
- ⅛ tsp Pepper
- 2 cups dry pasta (I used Fusili)
Set your oven to 400℉. Chop your vegetables to roast. If using the same vegetables listed, cut them all similar sizes, but leave the zucchini in bigger chunks since they cook faster than the others. Place the vegetables on a baking tray and roast for 25-30 minutes.
While the vegetables are in the oven, bring a pot of water to a boil on the stove. Add a pinch of salt and the 2 cups of pasta. Stir and let cook for 7-8 minutes or until al dente. Strain into a colander.
Heat a pan over medium high heat with the oil. Chop your onion and garlic. Add the onion to the pan and cook for 7-8 minutes until they start to brown. Add the garlic and cook for a minute. Add the pesto, coconut milk, salt, pepper and nutritional yeast and stir. Let it reduce slightly, then add your pasta and toss it. At this point your vegetables should be roasted. Remove them from the oven and add them to your pasta. Taste and adjust seasoning. Serve and enjoy!
*I used my pumpkin seed pesto recipe when creating this recipe, so if you use a different pesto, you may have to adjust the salt and acid amounts in the end.
**You can use any mix of vegetables, the recipe is just a guideline.
***You can also add in some protein of your choosing.