Spaghetti with Pesto, Mushrooms and Tomatoes
Pasta is without a doubt my favorite food. There are so many different ways to prepare it that the possibilities are truly endless. One of my favorite base sauces is pesto, and the best part is that it’s healthy too. I added in mushrooms and tomatoes to the sauce, but if those aren’t your style, most vegetables or meat would go well with this pesto as well. This recipe will make enough for about four servings.
makes about 4 servings
- 2 cups fresh baby spinach or basil leaves
- 1/2 cup grated Parmesan cheese
- 6 medium cloves minced garlic [1 tablespoon]
- 1/2 teaspoon salt
- 1/4+ cup olive oil
- 10 oz spaghetti
[to make gluten-free: use a gluten-free pasta instead of regular spaghetti]
[to make vegan: use a soy cheese or other cheese substitute instead of Parmesan]
Combine spinach/basil, Parmesan, garlic and salt in a blender or food processor and blend until smooth, or leaves are in small pieces. Add olive oil and blend another 1 - 2 minutes, until pesto reaches desired consistency. If you desire a more saucy pesto, you can add more olive oil, but add by small amounts because a little olive oil goes a long way.
Start cooking your pasta. I used spaghetti because I had it on hand, but you can use whatever pasta you wish.
MUSHROOMS & TOMATOES:
- 2 Roma tomatoes
- 2 cups Crimini mushrooms [any mushrooms will work]
- 1/4 cup white wine [variety is up to you, the drier the better]
- 1 medium clove minced garlic
- pepper to taste
Slice mushrooms and cube tomatoes into desired sizes. Add all ingredients to skillet and turn on medium heat. Cook until most of the wine boils down, about 5-7 minutes. There will still be some liquid left in the pan with the vegetables.
PUT IT ALL TOGETHER
Combine pasta, pesto, and vegetables with sauce in a big bowl and mix together. Top with Parmesan if you wish. Enjoy!