This is another yummy recipe from ourbestbites.com. I used frozen homemade pesto and I just put in two ice cubes worth - so maybe 3 Tbsp. I like a little less pesto than this called for since it has such a strong flavor.
Creamy
Pesto Pasta with Roasted Tomatoes and Mushrooms
Recipe by OurBestBites.com
1/2 recipe Guiltless Alfredo Sauce
1/2 lb Farfalle/Bowtie Pasta (that's 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that's about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3-4T pine nuts
Parmesan cheese
extra virgin olive oil
kosher salt
black pepper
Preheat oven to 425.
1. Prepare your Guiltless Alfredo sauce (combine 1 cup low-fat milk, 1.5oz low fat cream cheese, 1 T flour, and 1/2 t salt in a blender and blend. Melt 1/2 T butter in sauce pan and add 1 minced garlic clove. Saute until tender and add milk mixture. Bring to a simmer, cook until thickened stirring constantly, about 3-5 minutes) Add 1/2 C grated parmesan cheese and stir. Cover immediately and remove from heat.) When it's finished, just make sure it's covered and set it aside.
2. Place a large stock pot of water on the stove and bring to a boil.
3. Slice mushrooms. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil (3-4 T should do it) toss with your fingers making sure everything is coated and then lightly sprinkle with kosher salt and pepper. Cook in the pre-heated oven for 10-12 minutes. You can tell the tomatoes are ready when the skins start to split. Don't overcook them or they'll be mush!
4. When water comes to a boil add a little salt and the pasta.
5. Toast pinenuts in a skillet or in a toaster oven - watch closely so they don't burn!
Recipe by OurBestBites.com
1/2 recipe Guiltless Alfredo Sauce
1/2 lb Farfalle/Bowtie Pasta (that's 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that's about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3-4T pine nuts
Parmesan cheese
extra virgin olive oil
kosher salt
black pepper
Preheat oven to 425.
1. Prepare your Guiltless Alfredo sauce (combine 1 cup low-fat milk, 1.5oz low fat cream cheese, 1 T flour, and 1/2 t salt in a blender and blend. Melt 1/2 T butter in sauce pan and add 1 minced garlic clove. Saute until tender and add milk mixture. Bring to a simmer, cook until thickened stirring constantly, about 3-5 minutes) Add 1/2 C grated parmesan cheese and stir. Cover immediately and remove from heat.) When it's finished, just make sure it's covered and set it aside.
2. Place a large stock pot of water on the stove and bring to a boil.
3. Slice mushrooms. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil (3-4 T should do it) toss with your fingers making sure everything is coated and then lightly sprinkle with kosher salt and pepper. Cook in the pre-heated oven for 10-12 minutes. You can tell the tomatoes are ready when the skins start to split. Don't overcook them or they'll be mush!
4. When water comes to a boil add a little salt and the pasta.
5. Toast pinenuts in a skillet or in a toaster oven - watch closely so they don't burn!
6. Add
pesto to alfredo sauce and stir to combine well.
7.
Tomatoes and mushrooms should be done about now, take them out of the
oven.
Put it all together! Place pasta in a large bowl and combine with as much sauce as you need. Place tomatoes and mushrooms on top and sprinkle on lots of fresh parmesan cheese. Sprinkle pine nuts on top and serve.
Put it all together! Place pasta in a large bowl and combine with as much sauce as you need. Place tomatoes and mushrooms on top and sprinkle on lots of fresh parmesan cheese. Sprinkle pine nuts on top and serve.
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