Vegetable and Sun Dried Tomato Pesto Pasta

14 Nov

We all have those days when cooking just seems too much and we can’t even bare the thought of slaving away over pots and pans to create a wonderful meal for ourselves and our loved ones, (I must say for me these days are few and far between as I would spend my whole life in the kitchen if I could) but this is the recipe for those days! It uses a couple of veggies and store cupboard ingredients and you really can’t go wrong. It is also packed full of flavor and goodness. Again like pretty much all pasta recipes, you can play around with the ingredients even adding a bit of diced bacon or strips of succulent chicken from the leftover roast yesterday that you haven’t got a clue what to do with! I’ll say it again, you can’t go wrong. 😀

Vegetable and Sun Dried Tomato Pesto Pasta (Serves 2-3)

250g wholewheat pasta shapes

2-3tbsp sun dried tomato pesto

1tbsp olive oil

2 medium carrots, peeled and sliced

100g frozen peas

about 10 button mushrooms, sliced

1/2 pepper, diced

1 onion, diced

2-3 garlic cloves, minced

a pinch of onion salt

3/4tsp dried oregano

salt and pepper

cheddar, mozzarella or Parmesan cheese, to serve

  • Cook the pasta according to packet instructions. While the pasta is cooking, add the peas and carrots to a pot of boiling water and cook until tender.
  • In a small frying pan, heat the olive oil over a medium heat. Add your onions and garlic and fry for 2-3mins, then add your mushrooms and pepper and continue to fry until it is all tender and the mushrooms are beginning to give up their juices. Season with salt and pepper.
  • Once the pasta is al dente and the carrots and peas are tender, drain and return them all to one big pot.
  • Add the sundried tomato pesto and the mushroom and pepper mix to the big pot, along with the oregano and onion salt. Stir to combine, making sure all the pasta is coated with pesto. Season with salt and pepper.
  • Serve hot with grated cheese of your choice.

 

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