Vegetarian Creamy Pesto Pasta
This is comfort food at it's finest. This Pesto Pasta is filled with creamy goodness and full of flavor. This recipe is vegetarian, not vegan, so if you are fully vegan this recipe is not for you. But if you are on the "lesser" part of "more or less vegan", than try this recipe!
This recipe has an incredible base for you to make it your own. Add whatever veggies you love, and for your meat eater friends (or yourself) this recipe would go great with some grilled chicken.
Let's get started!
First we start with the ingredients. You will need the following: heavy cream, cream cheese, shredded Parmesan cheese, butter, chopped garlic, jarred pesto, your favorite pasta, chopped onion, broccoli florets, and corn. If you don't like broccoli or corn you can add almost any veggie. Other veggies that would be great to add or substitute would be peas, bell peppers, spinach, zucchini or eggplant.
So once you have all your ingredients you will need a saucepan, a skillet, and a pot. You'll want to start by getting your pot full of water and begin to bring it to a boil. Once the water boils, add in your favorite pasta. Meanwhile, in your saucepan put in your butter and let it melt fully over medium heat. Once the butter is melted you'll add in the cream and pesto and then mix it in with a whisk.
Let that cook over medium heat until it starts to bubble just a bit. Add in the cream cheese, Parmesan, and salt & pepper to taste. With all that dairy you will want to stir continuously until it is fully incorporate, to avoid any burning. Let that sit over low heat stirring ever 3-4 minutes.
Now for the veggies. In the skillet over medium heat, add a bit of olive oil, or if you are oil free you can add a bit of water. Let that heat up and then add the onion and broccoli. Once the onions become translucent and the broccoli is starting to soften, then you can put in the garlic and corn, and for seasoning you'll want to put in Italian Seasoning, and salt & pepper. Mix all together in the skillet and let the garlic and corn cook through (3-5 minutes).
Now if your veggie mixture, sauce, and pasta are ready, no you add it all together. In a large bowl, add in all the finished parts. With a large spoon mix all the parts together and TA-DA! You've got yourself a delicious, creamy, comforting Pesto Pasta.
Like mentioned before, add your favorite veggies and if you are looking for an animal based protein, then grilled chicken would be a yummy addition. We hope you enjoy this recipe and get as comforted as we do when eating it.
Vegetarian Creamy Pesto Pasta
About 3 cups or 8-12 oz of your favorite pasta
2 cups heavy cream
1/4 cup of cream cheese
1/2 cup shredded Parmesan
1/4 cup butter (1/2 of a stick)
1 Tbsp chopped garlic
1/2 cup jarred pesto
1/2 white onion (chopped)
14 oz. frozen broccoli (could also use fresh)
15 oz. can of corn (could also use fresh)
1 Tbsp Italian seasoning and salt & pepper to taste
Follow the written instructions on whichever pasta you are using. Start by beginning that process.
In a saucepan put in the butter and let it melt over medium heat. Once the butter is melted add in the cream and pesto and then mix it in with a whisk. Cook until it starts to bubble just a bit.
Add in the cream cheese, Parmesan, and salt & pepper to taste. Stir continuously until the cheeses are fully incorporated, to avoid any burning. Let sit over low heat stirring ever 3-4 minutes.
Now would be a good time to check in on your pasta to continue to follow the directions on the package.
In a skillet over medium heat, add a bit of olive oil, or if you are oil free you can add a bit of water. Let that heat up and then add the onion and broccoli. Once the onions become translucent and the broccoli is starting to soften, then add the garlic and corn. Toss all ingredients in the skillet together.
Add Italian seasoning, and salt & pepper. Mix all together in the skillet and let the garlic and corn cook through (5-8 minutes).
In a large bowl mix together all components (veggie mixture, cream sauce, and cooked pasta). Plate the pasta and serve immediately. This recipe makes around 8-10 servings.