Name: Pesto Baked Veggies and Spaghetti recipe by Ishita Asher at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 2 cups Spaghetti Pasta, boiled; 1 cup broccoli florets; 1/2 cup diced mushrooms; 1/2 onion, finely chopped; 3-4 Cherry tomatoes, halved; Salt and pepper to taste; 1 tsp butter; 1 bunch of fresh basil leaves (for the pesto sauce); 5-6 walnuts, chopped (for the pesto sauce); 1 tbsp Parmesan cheese (for the pesto sauce); 3-4 pods of garlic (for the pesto sauce); 1 tsp Olive Oil (for the pesto sauce); 1 tsp Lemon Juice (for the pesto sauce); Water as needed (for the pesto sauce); Salt to taste (for the pesto sauce)

ABOUT Pesto Baked Veggies and Spaghetti RECIPE

Pesto Spaghetti with Veggies is a creamy pasta dish, with homemade pesto and fresh broccoli, mushrooms, and onions.

Ingredients Serving: 2

2 cups Spaghetti Pasta, boiled
1 cup broccoli florets
1/2 cup diced mushrooms
1/2 onion, finely chopped
3-4 Cherry tomatoes, halved
Salt and pepper to taste
1 tsp butter
1 bunch of fresh basil leaves (for the pesto sauce)
5-6 walnuts, chopped (for the pesto sauce)
1 tbsp Parmesan cheese (for the pesto sauce)
3-4 pods of garlic (for the pesto sauce)
1 tsp Olive Oil (for the pesto sauce)
1 tsp Lemon Juice (for the pesto sauce)
Water as needed (for the pesto sauce)
Salt to taste (for the pesto sauce)

Instructions

In a blender/magic bullet, mix all the ingredients for the pesto and grind into a smooth paste.
In a baking tray, take the vegetables and rub them with olive oil, salt, and pepper. Add the pesto and mix well so that all the vegetables get coated nicely in the sauce.
Refrigerate for 15-20 minutes.
To this mixture, add the boiled spaghetti, butter and mix well.
Bake for 25 minutes in a pre-heated oven.
Garnish with cherry tomatoes.

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