Who doesn't love Pasta Salad in the summer?
Here you go...
INGREDIENTs
1 baby eggplant, sliced and quartered
1 medium zucchini, sliced and quartered
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
1 package grape tomatoes
1/2 cup favorite olives
2 tablespoons avocado oil or olive oil
1 teaspoon garlic powder
Freshly ground salt and pepper
Cashew Pesto:
¼ cup cashews OR 2 tablespoons cashew butter
1 cup basil leaves (from 1 oz package)
2 tablespoons avocado oil or olive oil
½ teaspoon salt
2-3 tablespoons warm water, to thin
Pasta:
2 ½ cups (8 oz) pasta
½ cup goat cheese crumbles, divided
1 baby eggplant, sliced and quartered
1 medium zucchini, sliced and quartered
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
1 package grape tomatoes
1/2 cup favorite olives
2 tablespoons avocado oil or olive oil
1 teaspoon garlic powder
Freshly ground salt and pepper
Cashew Pesto:
¼ cup cashews OR 2 tablespoons cashew butter
1 cup basil leaves (from 1 oz package)
2 tablespoons avocado oil or olive oil
½ teaspoon salt
2-3 tablespoons warm water, to thin
Pasta:
2 ½ cups (8 oz) pasta
½ cup goat cheese crumbles, divided
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste. Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15 minutes more until veggies are tender.
- While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside.
- Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot. Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with remaining goat cheese and extra basil leaves, if desired. Serves 4.
I put a recipe in the back of all my books...something that's mentioned in the story. Sometimes book clubs invite me over and make the recipe!
KIM HORNSBY is the bestselling Amazon Author of The Dream Jumper's Promise, Book 1 in a Supernatural Suspense series. She lives in the Seattle area and writes stories for women about overcoming tragedy, adversity and coming out the other end.
Find her on Amazon Books.
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