Green Pesto Pasta Spirals

(from Heather Hulsey’s recipe box)

Tomato add-ins (optional): 1/2 cup evoo marinated sun-dried tomatoes OR 1 small can of whole San Marzano Tomatoes.

Source: Kathy's Blog:Happy,Healthy,Life

Serves 4 people

Categories: Pasta; Vegan

Ingredients

  • 1 bag (16oz.) whole wheat spiral pasta
  • Veggie Saute
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 cup shiitake mushrooms, sliced thin
  • 2 cloves garlic OR 1 tablespoon garlic powder
  • 1 cup sweet onions, ring sliced
  • Pinch of black pepper
  • Fold In:
  • 1 tube Amore Pesto Paste
  • 1 tablespoon extra-virgin olive oil
  • 6 oz. raw asst. leafy greens, chopped (about 2-3 big handfuls of raw greens)
  • 6-8 marinated artichoke hearts
  • 1/4 cup Vegan White cheese (mozzarella or monterey jack)
  • Granish: Dash of vegan parm cheese

Directions

  1. Prep your veggies.

  2. Boil your pasta water with a pinch of salt. Add pasta to water.

  3. While pasta is cooking, add 2 tablespoons olive oil to a saute pan. When oil is hot, add in your onions and mushrooms. After 1 minute or so, add in the vinegar and garlic (chopped clove OR powder). Saute until tender and mushrooms begin to brown on edges. Turn of heat, toss in a pinch of black pepper, and set aside.

  4. Drain pasta. Transfer to a large mixing bowl. Toss warm pasta with your pesto paste and 1 tablespoon olive oil.

  5. Once the pesto paste is well-coated on pasta, drop in your fresh raw greens. Fold them into pasta well. The still-warm pasta will begin to wilt the greens until they are delicately blended into your pasta dish. I used about 3 large handfuls of greens. 2-3 bold handfuls is a good amount.

  6. Next, fold in your sauteed veggies and artichoke hearts. Also fold in a pinch of your cheese and if adding in sun-dried tomatoes, add them in here.

  7. The last step is to bake the pasta in your oven. Transfer the pasta to a large casserole dish. If you are adding San Marzano tomatoes, add them to the pasta here-a quick fold-in will do. Top your pasta with your remaining vegan cheese (add more for a super cheesy topped pasta) and a few pinches of red pepper flakes if you’d like.

  8. oil the pasta for 3 minutes-to bubble the cheese. Then cover dish with lid and bake for 15 minutes at 350. This will soften the pasta and marinate all the flavors into the greens. Serve with a pinch of vegan parm cheese. Store in the fridge.

  9. Leftovers! Tastes great served cold or warm the next day.

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