Happy Monday everyone! We are into the 51st week of @lenasveganliving's #fruitsandveggiesmonday contest! Bravo to Lena and all of the fantastic sponsors over the year who have helped keep the fun going. Everyone who enters each week inspires me in some way, so I am always so happy to take the time to take part in such a positive community. We are definitely doing our part to showcase how truly delicious, healthy and beautiful fresh fruits and vegetables can be.
I had a blast once again at my local farmers market this past Saturday morning stocking up on my goodies for the week. This time around I tried to visit a few of the stalls I don't often frequent since one of my favorites was taking the week off to work on their fall and winter crops. Usually the hydroponic lettuce stand is packed with people, so I don't always get a chance to pop my head and see what they have. I happened to get lucky this week as it was pretty quiet when I was making my rounds. Man have I been missing out! I was able to get all kinds of yummy greens for the week--arugula, chard, and a few fantastic heads of napa cabbage.
The arugula I decided to make the highlight of my Saturday night meal. It is amazing to see the difference in vegetables grown fresh locally and what you can get from the grocery store. These greens were so flavorful, yet so much more tender than the ones I have gotten from the store. @dksart is very interested in hydroponic and aquaponic gardening, so it is neat to have a local farm that uses these methods for their greens.
Arugula is fantastic in a pesto, so I roasted up the cauliflower and mushrooms I also got at the market to go with red lentil past and a sun-dried tomato pecan pesto. Though it is nice to enjoy a meal at home on Saturday evening, I am more than happy to make it an easy one. Pasta is one of the first things I learned how to cook when I was a kid. Though my tastes have definitely gotten a bit more refined, it is still a great go-to for an easy meal. The fresh vegetables just take it up to that extra level!
Roasted Cauliflower & Mushroom Lentil Pasta w/ Arugula Pecan Pesto
Makes 6 servings
- 1 head cauliflower, cut into florets
- 8 ounces cremini mushrooms or baby bellas, quartered
- 6-8 small cloves garlic, peeled
- 1 teaspoon Italian seasoning
- 1 (12-ounce) package red lentil pasta
- 1-2 bunches fresh arugula (about 5 ounces), roughly chopped
- ½ cup loosely packed fresh oregano, woody stems removed
- ½ cup raw pecans
- ½ cup sun-dried tomatoes (re-hydrated if they are dry-packed)
- 1 lemon, zest & juice
- 2 tablespoons balsamic vinegar, divided
- 2 tablespoons nutritional yeast
Preheat the oven to 375 degrees Fahrenheit. Place your cauliflower florets, mushrooms, and garlic on a lined baking sheet. Sprinkle with the Italian seasoning. Cook for about 30 minutes, stirring halfway, or until vegetables have softened and the cauliflower is starting to brown on the edges.
While the vegetables are roasting, prepare your pesto. Place half of the arugula in a food processor with the oregano through the nutritional yeast. Pulse until well-combined. Add a teaspoon or two of water as needed to get the mixture to blend together. Taste and adjust any of the components to your liking. Set aside.
When the vegetables have about 15 minutes left, bring your water to a boil to cook the pasta. Cook for about 8-9 minutes on medium heat, or according to package directions. Drain then mix in your vegetables, remaining arugula and the pesto. Drizzle with a bit of extra balsamic if you like!
Just another bowl of goodness to prove vegan and healthy doesn't have to mean boring and bland!! :) Have a great week everyone!
(Banners by @woman-onthe-wing, @dksart and @bearone for @steemusa)
