Pesto Vegan Veggie Pasta
This dinner was simple, healthy, delicious and approved by every one in the family!
2 cups of artichokes
2 yellow squashes
1 cup heirloom mini tomatoes (cut into halves)
2 cups of broccoli florets
2 cups of portobello mushrooms
1 jar of vegan pesto sauce or you can make your own
1 package of Trader Joes Meatless ground meat
1/2 cup of low sodium vegetable broth
I used a simple tool I purchased from Target called the Veggetti. I used it to turn the squash and zucchini into pasta. I poured the vegetable broth into a heated pan large enough to simmer all the vegetables. Broccoli, mushrooms and garlic went in first for 5 minutes. I then added the veggie pasta along with all the other veggies. I cooked them all for additional 8 minutes. Meanwhile I cooked the groundless beef in a pan and I added 1 tablespoon of the pesto sauce to flavor it. I warmed up while the veggies were cooking. After everything was cooked, I drained the veggies and the used the remainder of the pesto sauce to flavor all the veggies. I placed the vegetable mixture on the plate and then served 2/3 cup of the ground beef mixture on top. From prep to cooking to served on the table in under 20 minutes.
I hope you all enough this healthy colorful dinner as much as we did!