Spinach Pesto

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Ingredients

4 servings

500 g
1
2
4
8 Farfalle or other pasta
Cauliflower
Zucchini
Carrots
Sun-dried tomatoes 250 ml
100 g
2 tea sp
1 TBL sp
1 TBL sp
1
2 cloves (Soy) cream
Cheese grated
White wine vinegar
Oregano
Thyme
Onion yellow
Garlic

Variations

Replace different vegetables, for example broccoli instead of cauliflower

Prep

15 min

1. Dice onion and mince garlic
2. Cut zucchini into quartered slices
3. Halve carrots and cut into slices
4. Cut sun-dried tomatoes into small strips
5. Cut cauliflower into small florets
6. Pre-heat oven to 200°C

Cook

30 min

Sauté onion and carrots

medium/high heat ~3 min

Cook pasta

al dente (slightly undercooked)

Add zucchini and garlic

~3 min, season with salt and pepper

Add (soy) cream, sundried tomatoes, vinegar and herbs

~3 min, taste and add more salt and pepper if needed

Add pasta into an oven dish and mix with the sauce. Put the cauliflower florets on top and sprinkle with cheese

~20 min at 200°C