Spinach Pesto

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Ingredients

4 servings

400 g
400 g
100 g
2
300 g Penne (whole wheat)
Chestnut mushrooms
Black olives
Bell pepper
Green beans 300 ml
1 TBL sp
1 tea sp
1 TBL sp
2 TBL sp
1
2 cloves (Soy) cream
Soy sauce
White wine vinegar
Oregano
Fresh parsley
Onion
Garlic

Variations

Replace with olives with sun-dried tomatoes or capers or add a glass of white wine before adding the cream

Prep

15 min

1. Dice onion and mince garlic
2. Cut bell peppers into thin slices
3. Cut mushrooms into slices
4. Cut olives in half
5. Take off top from beans halve them

Cook

15 min

Sauté onion and mushrooms

high heat ~3 min

Reduce heat and add garlic and soy sauce

medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min

In the meantime cook pasta with green beans

after ~2 minutes add green beans

the beans need ~10 minutes so adjust when to add them based on the cooking time of pasta

Add bell peppers and vinegar

~3 min

Add (soy) cream, oregano and olives

season with salt and pepper ~5 min

Mix the pasta with the sauce and garnish with parsley