Creamy Pesto Veggie Skillet

We’ll admit that this isn’t the prettiest dinner you’re ever going to eat, but what it lacks in looks it makes up for in flavor and convenience. It’s one of those under 30-minute meals that you can turn to whenever you’re in a pinch, with whatever you happen to have on hand. Here we’ve used carrots, mushrooms, and onions, but there are so many combinations of veggies that are absolutely scrumptious when they’re folded in this creamy pesto sauce. Maybe that has to do with the scrumptiousness of the creamy pesto sauce. It makes most anything taste good.

The basic method here is to sauté the veg in a large skillet until everything is just fork tender, and then you fold in some prepared pesto and cream and let it simmer down until it condenses into a dream of a sauce. It’s a spoon-licking kind of sauce. The brightness of the basil in the pesto is carried by the cream and it complements pretty much anything it covers.

Summer squash and sundried tomatoes would work well here. So would sausage and asparagus. It’s a great “clean-out-the-fridge” type of meal, and we love that kind of versatility. You can serve it over noodles or even mashed potatoes… you can top it with a little bit of parmesan cheese or none at all, and it’ll still taste great. It’s an adaptable workhouse weeknight dinner that you can always turn to. And you can never have too many of those in your back pocket!

Why You’ll Love This Recipe

If you’re looking for a dish that’s quick, flavorful, and incredibly versatile, the Creamy Pesto Veggie Skillet is the answer. It’s perfect for those busy nights when you need something delicious on the table fast. The creamy pesto sauce elevates any mix of veggies, making this a great way to use up whatever you have in your fridge.

Kitchen Equipment You’ll Need

• Large skillet
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• 1 jar (8 oz) pesto sauce
• 1 cup heavy cream
• 2-3 medium carrots, chopped
• 1 medium onion, sliced
• 8 oz small mushrooms
• 1/3 cup parmesan cheese, grated
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. In a large skillet, heat the olive oil over medium-high heat.
2. Once the oil is hot, add the onions and carrots. Cook until they start to soften, about 5 minutes.
3. Add the mushrooms and continue cooking until all the veggies are fork-tender, about 3-4 more minutes.
4. Add the garlic and cook for one more minute.
5. Stir in the pesto sauce and cream, then reduce the heat to medium.
6. Let the mixture simmer, stirring occasionally, until the sauce thickens to your desired consistency, about 3-5 minutes.
7. Stir in the parmesan cheese until melted, then season with salt and pepper to taste.
8. Serve immediately, topped with additional parmesan cheese if desired. Enjoy!

Tips for Success

• Be sure to sauté the veggies until they are just fork-tender for the best texture.
• If the sauce becomes too thick, you can thin it out with a little bit of milk or vegetable broth.
• Taste and adjust the seasoning as needed before serving.

Additional Tips or Variations

• Try adding different vegetables such as zucchini, bell peppers, or spinach.
• For a protein boost, add cooked chicken, shrimp, or tofu.
• This dish is delicious served over pasta, rice, or mashed potatoes.

Nutritional Highlights (Per Serving)

While exact nutrition will vary based on portion size and specific ingredients, this dish offers a good balance of protein, healthy fats, and vitamins from the veggies. It’s a satisfying meal that can easily fit into a balanced diet.

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time?
Yes, you can prepare the veggies and sauce ahead of time. Reheat gently on the stove, adding a splash of cream or broth if the sauce has thickened too much.

Is this recipe vegetarian?
Yes, this is a vegetarian recipe. To make it vegan, you could use a plant-based cream and skip the parmesan or use a vegan cheese substitute.

How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat.

Conclusion

We hope you enjoy making and eating this Creamy Pesto Veggie Skillet as much as we do! It’s a versatile recipe that’s sure to become a staple in your meal rotation. Don’t forget to share your variations and experiences in the comments below. Happy cooking!