Mushroom Pesto

Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.

Step: 1

Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.

Step: 2

Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.

Per Serving: 302 calories; protein 10.8g; carbohydrates 8.4g; fat 26.9g; cholesterol 16mg; sodium 474.4mg.

Deciding stay in and make food your dinner instead of eat in the evening out is already a step in the right way if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eating than by making it homemade Mastering the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that problem .