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Pesto Pasta with Sautéed Onions, Bell Peppers, and Mushrooms

Pesto Pasta with Sautéed Onions, Bell Peppers, and Mushrooms

Makes 4 servings

Pesto Sauce

2 cups washed, loosely packed fresh basil (stems removed)

½ cup walnuts, toasted

1 tablespoon white miso (or ½ teaspoon salt)

1 clove garlic

1 tablespoon fresh lemon juice

¼ cup extra virgin olive oil

2 tablespoons olive oil

1 red onion, sliced

Sea salt

2 small red bell peppers or 1 large

8 ounces cremini mushrooms, sliced

1 pound your favorite pasta, cooked to package instructions

Grated parmesan cheese (optional for parve or dairy meal)

2. Combine all the ingredients for the pesto sauce in a food processor. Process to combine into a smooth sauce, adding additional olive oil if necessary to achieve desired consistency.

3. Heat olive oil in a large skillet or sautee pan. Add the red onion along with a pinch of salt. Cook over medium-low heat for 6-8 minutes, stirring occasionally so they do not burn. Add the bell peppers and another pinch of salt and cook 3 minutes. Add the sliced mushrooms. Cook another 3 minutes, or until mushrooms have released their juices and are tender.

4. In a large bowl, combine the cooked pasta, pesto sauce and sautéed vegetables. For a parve, or dairy meal, top with grated parmesan cheese.


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