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Vegetables in a creamy pesto sauce

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Serves 4 | Prep Time 25 | Cook Time 20

Why I Love This Recipe

Once I tried this recipe and since then I make it often. My kids love it!

Ingredients You'll Need

4 large zucchini, sliced or spiralized into zoodles
2 carrots, sliced
6-8 mushrooms, sliced
2 yellow squash, sliced and halved if large
2 cups fresh spinach, packed
1 cup of pesto
1⁄2 – 1 cup full-fat coconut milk
1 tbsp cooking fat
Juice of 1 lemon
Salt and pepper
1 cup of peas
12 ounces asparagus (1 small bundle), cut into 1-inch pieces


Steam the carrots, mushrooms, yellow squash, and zucchini for 5-8 minutes.

If making zoodles, add them to a colander and add salt, let them stand in the sink for at least 10 minutes to draw out some of the water. When ready, dry them with paper towels.

While the vegetables are steaming, heat some cooking fat, coconut milk (start with a 1⁄2 cup), salt and pepper over medium-high heat until boiling.

Turn down the heat to medium and add in the pesto and lemon juice, stir until well incorporated. Taste, and add seasoning as you like.

Bring the sauce to a simmer and add the zoodles and gently mix with tongs, cook for 1 to 2 minutes.

Next, add the spinach and cook until wilted.

Add the remaining vegetables and gently mix. Let the vegetables simmer in the sauce for a few minutes, just make sure they don’t overcook.

Serve while it’s warm.

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