Who doesn’t love a little pasta every now and then! I’m a pasta lover, so I try to make it as healthy as possible. Some meals I will use whole grain pasta and some meals I wont. That to me is the beauty of a hearty pasta recipe. You can mix it up every time. This vegetarian pesto pasta dish however is so simple and so good! Continue reading for the full recipe!
I used the following ingredients (you can always make your own pesto as well).
- 1 whole squash chopped
- ½ jar of vegan pesto alfredo sauce
- Thin spaghetti noodles
- 1 container basil pesto
- Olive Oil
- 1 ½ cups of kale
- 2 cloves of garlic
- Red pepper flakes
First get your water boiling for your pasta. After doing that begin chopping all your vegetables.
Once you have finished cutting your veggies the water should be just about boiling. Add the noodles to the boiling water.
Next you will want to pour EVOO in the warming skillet and add the garlic.
Once that has cooked for about 3 minutes add the kale. Saute’ for about 4-6 minutes. It should be smelling good now!
After that you will want to add the squash and continue to cook for 7-10 minutes.
Once all the veggies have finished cooking the pasta should be just about ready to drain. Once you drain the pasta pour it back into the pot. Add the vegetable mix to the pot of pasta. Now you are ready to add the sauce!
Stir it up, stir it up! Garlic bread was served with this dish and it was topped off with a little bit of shaved mozzarella (optional). Hope you all enjoy and share!
For the printable version click here pesto-pasta