free of gluten and top 8 allergens
We’ve been keeping busy creating recipes with whatever we have in our refrigerator and pantry. This pesto pasta with vegetables is a hit. Super delicious and bursting with flavor!
We know that not everyone’s pantry is stocked the same. Do you have ingredients that you don’t know what to do with? Need help with recipe ideas? Contact us via email with your ingredient list and we’ll be happy to develop a recipe for you.
Now that we are confined to our homes because of the Coronavirus, cooking becomes a necessity. This pesto pasta with vegetables will not let you down…
mise en place
You will need a heaping half cup of pesto. We made an allergy-friendly pesto, but the same technique applies to a store bought pesto.
Combine cilantro, Italian parsley, toasted sunflower seeds, Balsamic vinegar, garlic, and a little salt and pepper in a blender or food processor. With the machine running, slowly drizzle in olive oil. Continue processing until the mixture is well blended, scraping down the sides as necessary. If you don’t have a small food processor, we recommend using a blender because of the small quantity. Transfer the pesto to a small container and store in the fridge.
Steps
- Toast sunflower seeds by shaking them back and forth in a skillet over medium heat for 3 minutes or until they’re lightly browned. Let cool.
- Make pesto.
- Cook pasta, drain and rinse under cold water.
- Cook veggies.
tossing vegetables
Heat a little oil over medium-high heat. Cook diced onion with a little salt for 3 minutes, stirring occasionally. Add sliced mushrooms and cook an additional 3 minutes. Add sliced zucchini, cherry tomatoes (halved), and garlic powder. Cook, tossing or stirring frequently, until the tomatoes begin to soften and the vegetables are crisp-tender, about another 3 minutes.
Joel is great at tossing. However, to avoid veggies from flying all over the kitchen, I stick to stirring.
Assembly
To warm up the pasta, rinse in a colander under hot water, draining well.
In a large saucepan, heat a heaping half cup of pesto with 1/4 cup of water or veggie broth over medium heat, stirring so the pesto doesn’t burn. Add the pasta and gently combine using tongs or a large spoon.
Portion veggies in each bowl and top with pesto pasta.
If you’d like, garnish with allergy-friendly parmesan cheese, such as Violife’s Just Like Parmesan.
We are grateful for you and wish you and your family strength and wellness during these difficult times.
Pesto Pasta with Vegetables
Yield 4 Servings
Free of: gluten and top 8 allergens.
So delicious and bursting with flavor!
Ingredients
Pesto
1 cup packed fresh cilantro
1/2 cup packed fresh Italian parsley
1/4 cup sunflower seeds, toasted (see recipe notes)
2 tbsp balsamic vinegar
1-2 garlic cloves, roughly chopped
1/4 tsp sea salt
1/8 tsp ground black pepper
1/4 cup extra-virgin olive oil
Pasta
12 ounces allergy-friendly spaghetti, such as Andean Dream (see recipe notes)
Allergy-friendly parmesan cheese, such as Violife's Just Like Parmesan
Vegetables
1 tbsp olive oil or vegetable oil
1 cup diced onion
1/4 tsp sea salt
2 cups sliced fresh mushrooms, button or cremini (about 6 ounces)
1 cup zucchini, sliced into 1/4-inch thick slices
1 cup cherry tomatoes, sliced in half
1/2 tsp garlic powder
Instructions
- For the pesto, combine cilantro, parsley, sunflower seeds, vinegar, garlic, salt, and pepper in a blender or food processor. With the machine running, slowly drizzle in olive oil. Continue processing until the mixture is well blended, scraping down sides as necessary. If you don't have a small food processor, we recommend using a blender because of the small quantity. This makes about 1 cup, so you will have a little leftover.
- For the pasta, cook according to package directions. To ensure your pasta does not overcook, check for doneness several minutes before package directions specify, and then every minute or so. Drain in a colander and rinse under cold water. Drain well and set aside.
- For the vegetables, heat oil over medium-high heat. Add onion with 1/4 teaspoon of salt and cook for 3 minutes, stirring occasionally. Add sliced mushrooms and cook an additional 3 minutes, stirring occasionally. Add zucchini, cherry tomatoes, and garlic powder. Cook, tossing or stirring frequently, until the tomatoes begin to soften and the vegetables are crisp-tender, about another 3 minutes.
- To assemble, warm the pasta by rinsing in a colander under hot water, then draining well.
- In a large saucepan, heat a heaping half cup of pesto with 1/4 cup of water or veggie broth over medium heat, stirring so the pesto doesn't burn. Add the pasta and combine using tongs or a large spoon.
- Portion veggies into serving bowls and top with pesto pasta. Garnish with parmesan cheese, if desired.
Notes
Toast sunflower seeds by shaking them back and forth in a dry skillet over medium heat for 3 minutes or until they're lightly browned.
Penne or ziti pasta can be substituted for the spaghetti.
Courses Mains