There is nothing quite as comforting and just downright delicious as a nice warm bowl of pasta. Pasta is the ultimate comfort food, I mean who are we kidding, carbs, in general, are ultra comforting. As someone who’s diet mostly consists of carbs (Atkins lovers look away) pasta recipes are the best kind of recipes. Let’s be real, pasta is a crowd pleaser whether you’re “vegetarian” or “carnivore”, no one is going to be turning down a bowl of pasta. My personal favorite is a nice pasta dressed in pesto. Ah yes, Pesto! It’s basically liquid basil and what’s not to love?! And that’s exactly what this recipe is with some added veggies because health is wealth… onward with the recipe.

Ingredients

Pesto:

1-2 cups of fresh basil leaves

1/4 cup EVOO (extra virgin olive oil)

1/2 lemon juiced

2 tbs of nutritional yeast

1/2 cup of pine nuts

large handful of arugula

1/4 tsp of sea salt

1/4 tsp ground pepper

2-3 tbs of water

2 tsp of minced garlic

Pasta:

1 8oz box of pasta of choice (I used Banza rotini)

1/2 cup of Baby Bella Mushrooms sliced

1/3 cup of cherry tomatoes halved

2 cups of fresh spinach

 

Method:

  1. To make the pesto sauce chuck all pesto ingredients into a food processor or high-speed blender and pulse until smooth.
  2. Preheat oven to 400 degrees F. On a baking sheet lined with parchment paper place the sliced mushrooms and tomatoes. drizzle olive oil on the veggies and sprinkle with sea salt, pepper, and garlic. Roast in the oven for about 30 minutes or until veggies are browned and tender.
  3. Cook pasta according to package directions. When draining reserve 1/4 cup of pasta water and set aside. In the empty saucepan saute spinach with olive oil until spinach wilts. Add the cooked and drained pasta and roasted veggies in the saucepan. Lastly, add the pesto and mix all together. If needed, pour some of the reserved pasta water to the pasta to bind and thicken the sauce to the pasta.
  4. Once everything is well incorporated serve up and enjoy!