Green Pesto Pasta Spirals

Serves 4 with leftovers



1 bag (16 oz.) tri-color spiral pasta




Veggie Sauté:

2 tbsp. EVOO


3 tbsp. apple cider vinegar


1 cup shiitake mushrooms, sliced thin


2 garlic cloves or 1 tbsp. garlic powder


1 cup sweet onions, ring sliced

Pinch of black pepper


1 red bell pepper, diced

1 lb. asparagus

Fold in: 


1 tube Amore Pesto Paste


1 tbsp. EVOO


6 oz. raw assorted leafy greens, chopped


*About 2-3 big handfuls of raw greens


6-8 marinated artichoke hearts



1/2 cup of EVOO marinated sun-dried tomatoes

1/4 cup Vegan White Cheese


*Mozzarella or Monterey Jack


Garnish: dash of vegan Parmesan cheese 


Directions:

1. Prep your veggies.

2. Boil your pasta water with a pinch of salt. Add pasta to water.

3. While pasta is cooking, add 2 tbsp. olive oil to sauté pan. When oil is hot, add in your onions, mushrooms, red pepper and asparagus. After a minute or so, add in the vinegar and garlic (chopped clove or powder). Sauté until tender and mushrooms begin to brown on edges. Turn off heat, toss in a pinch of black pepper, and set aside.

4. Drain pasta. Transfer to large mixing bowl. Toss warm pasta with your pesto paste and 1 tbsp. of olive oil. 



5. Once the pesto paste is well coated on pasta, drop in your fresh raw greens. Fold them into pasta well. The still-warm pasta will begin to wilt the greens until they are delicately blended into your pasta dish. I used about 3 large handfuls of greens. 2-3 bold handfuls is a good amount.

6. Next, fold in your sautéed veggies and artichoke hearts. Also fold in a pinch of your cheese and sun-dried tomatoes.

7. The last step is to bake pasta in your oven. Transfer the pasta to a large casserole dish. Top your pasta with your remaining vegan cheese (add more for a super cheesy topped pasta) and a few pinches of red pepper flakes if you'd like.

8. Broil the pasta for 3 minutes - to bubble to cheese. Then cover dish with lid and bake for 15 minutes at 350 degrees. This will soften the pasta and marinate all the flavors into the greens.

9. Serve with a pinch of vegan Parmesan cheese. Store in the fridge.

Leftovers! Tastes great served cold (my favorite) or warm the next day.