Spinach Pesto

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Ingredients

4 servings

800 g
1
300 g
1 Potato slices
Broccoli
Mushrooms
Zucchini 90 g
100 g
200 ml
2 tea sp
1
2 cloves Pesto red
Cheese grated
(Soy) cream
Paprika powder
Onion yellow
Garlic

Variations

Replace potatoes with pasta or use different seasonal vegetables.

Prep

15 min

1. Dice onion and mince garlic
2. Cut mushrooms into quarters
3. Cut zucchini into quartered slices
4. Cut broccoli into florets
5. Pre-heat oven to 200°C

Cook

10 + 20 min

Sauté onion and mushrooms

medium heat, until mushrooms shrink and moisture is gone ~7 min, season with salt and pepper

Cook potato slices 

After 3 minutes add broccoli

cook for ~5 more minutes so potatoes and broccoli are almost done

Add garlic, paprika powder, zucchini,
pesto and (soy) cream mix well and let everything simmer until warm
~3 min, taste and add salt and pepper if needed

Add potatoes into an oven dish and add half the sauce. Add the broccoli on top with the rest of the sauce and sprinkle with cheese

~20 min at 200°C