Easy Vegetarian Pesto Pasta
This bright and cheerful Vegetable Pesto Pasta, often known as pesto primavera or pasta primavera, is
Ingredients
- 8 oz pasta of choice, I used spaghetti
- 5 oz cremini mushrooms
- 1 cup butternut squash, cut into ½ inch cubes
- ½ cup bell pepper, diced small
- ½ cup broccoli florets
- 2 small tomatoes, diced
- 2 cups spinach
- 1 small brown onion, diced
- ½ cup Homemade or store-bought green basil nut pesto, you may need more depending on how much sauce you’d like to have
- Grated parmesan for serving
- Fresh basil for garnish
Instructions
- Cook the noodles and leave the starchy cooking water aside.
- Place the butternut squash cubes onto a baking sheet lined with parchment paper. Season the squash with salt, pepper, and oil. Bake at 400 F for 20 minutes.
- Meanwhile in a bowl mix spaghetti and pesto.
- In a nonstick skillet saute onion and mushrooms, stir in tomatoes, bell peppers, broccoli, and spinach last. Add the roasted butternut squash.
- Lastly, stir in pesto noodles, add more pesto if needed, some noodle-cooking water, and top with parmesan before serving.
Notes
I like to use my homemade pesto for this.
Tried this recipe?Let us know how it was!