20 Minute Pesto Pasta

This is my all time favorite go-to dish. I have been making this about once a week for probably two years now and I’m somehow still not tired of it. You just can’t go wrong with the simplicity of the pesto mixed with the versatility of the veggies - not to mention it’s SO easy. My favorite veggie combo includes mushrooms + zucchini + spinach but you can really use any of your favorites 🌱

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Ingredients

• 8 oz brown rice pasta

• 1/2 cup chopped mushrooms

• 1 medium sliced zucchini

• 1-2 handfuls spinach

• 1 ripe avocado

• Trader Joe’s Vegan Pesto (any kind will do)

• salt + pepper to taste

Method

1. Cook the pasta as directed on package

2. While the pasta is cooking, sauté your sliced mushrooms and zucchini on medium heat in coconut or olive oil until tender, then lower heat to medium-low

3. Once the pasta is cooked, strain it, then add it to the pan with cooked veggies

4. Turn heat all the way to low and toss in the spinach and pesto

5. Once combined, remove from heat

6. Season with salt + pepper (don’t be afraid of the salt on this one!)

7. This is extra special when topped with sliced avocado or a bit of vegan parmesan!