Saturday, 11 February 2017

Pesto Baked Veggies and Spaghetti

With all the love spread by fellow bloggers with Valentine's Day special recipes, I decided to prepare my husband and my favorite cuisine Italian. 


Pesto Baked Veggies and Spaghetti

Pesto Spaghetti with Veggies is a creamy pasta dish, with homemade pesto and fresh broccoli, mushrooms, and onions. Instead of cooking all of the ingredients together, I tried a different method where I marinated the veggies in the pesto sauce and then baked the pasta with it.

A simple, healthy dish, this can be served as a stand-alone meal and is even great as a lunch box option.




Ingredients



Pasta in Homemade Pesto

  • 2 cups Spaghetti Pasta, boiled 
  • 1 cup Broccoli florets
  • 1/2 cup diced mushrooms
  • 1/2 onion, finely chopped
  • 3-4 Cherry tomatoes, halved
  • Salt and pepper to taste
  • 1 tsp Butter


For the pesto

Veggies Marinated in Pesto

  • 1 bunch of fresh basil leaves
  • 5-6 walnuts, chopped
  • 1 tbsp Parmesan cheese
  • 3-4 pods of garlic
  • 1 tsp Olive Oil
  • 1 tsp Lemon Juice
  • Water as needed
  • Salt to taste


Method


  • In a blender/magic bullet, mix all the ingredients for the pesto and grind into a smooth paste. 
  • In a baking tray, take the vegetables and rub them with olive oil, salt, and pepper. Add the pesto and mix well so that all the vegetables get coated nicely in the sauce.
  • Refrigerate for 15-20 minutes.
  • To this mixture, add the boiled spaghetti, butter and mix well.
  • Bake for 25 minutes in a pre-heated oven.
  • Garnish with cherry tomatoes.

Pesto Baked Veggies and Spaghetti

Enjoy it as a complete meal with my healthy Spinach Garlic bruschetta and make your valentine's day special!