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Pesto Vegan Veggie Pasta

This dinner was simple, healthy, delicious and approved by every one in the family!


2 cups of artichokes

3 zucchinis

2 yellow squashes

1 cup heirloom mini tomatoes (cut into halves)

2 cups of broccoli florets

2 cups of portobello mushrooms

Fresh garlic

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!


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Hi, I'm Kate, a Holistic Health + Integrative Health Practitioner, Accountability Coach and  A Business Mentor. I love helping other women learn how incredible they are meant to feel from within that they can't help but glow on the outside.


Please consult the doctor you are currently working with prior to starting your wellness journey. Everything on my website is simply based off my own personal experiences and education

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