We've had a rough winter here in New York City…yesterday I wasn't informed that there were lakes and rivers surrounding the sidewalks and my feet sank to the bottom of many large puddles. I was left doing errands with soggy cold feet. Oh how I miss having a car sometimes. Anyways, because it being so cold I have been craving earthy vegetables and I figured why not make some homemade pesto along with it. Its hard to find vegan pesto in the store that is tasty and less than eight dollars, so making it at home guarentees flavor and saves me some money.
I never like taking too long to make meals unless its a really special recipe, because when I'm hungry, I want food. So this recipe may time consuming but it really isn't. It takes about 30 minutes to prepare.
Pasta and vegetables:
- 1/2 package gluten-free linguine pasta
- 2 Tablespoons of olive oil
- 1 medium sized onion diced
- 1 1/2 cups of mushrooms (I used cremini)
- 2 leaves of kale (optional)
- salt and pepper to taste
Boil a saucepan of water with a some olive oil in it for the pasta. Add 2 Tablespoons of olive oil to skillet and cook onion until translucent. Add mushrooms and cook until soft. Add kale in the last 5 minutes when the mushrooms are almost ready.
Mix in vegan pesto into pasta and place vegetable mixture on top.