Total time: 20 mins | Servings: 2-4
My kids were not impressed when they saw this creamy pesto veggie skillet. I admit this is not the prettiest, but this is one of the most amazing skillet dinners I’ve made! To make this all you need are just simple ingredients that you might already have on hand. Whip this up in under thirty minutes and enjoy a life-changing weeknight meal that even your fussiest eaters will ask for over and over again!
The star of the show is of course the sauce. The sauce binds everything together and creates this beautiful and tasty skillet meal. This creamy pesto veggie skillet might not be the prettiest dinner, but it does not disappoint. You are welcome to use any vegetable combination and still expect great results!
INGREDIENTS
2 tbsp olive oil
1 clove of garlic, minced
1 jar (8 ounces) pesto sauce
2-3 medium carrots, chopped
1 medium onion, sliced
1/3 c. Parmesan cheese, grated
8 ounces of small mushrooms
Kosher salt and freshly ground pepper, to taste
1 c. heavy cream
How to make Creamy Pesto Veggie Skillet
Step 1: Heat olive oil in a large skillet over medium-high heat. Add the onions and carrots to the skillet once the oil is hot and cook for about 5 minutes or until they begin to soften. Then, add the mushrooms and continue to cook for another 3 to 4 minutes or until the veggies are tender. Next, add the garlic and cook for an additional minute.
Step 2: To the skillet, add the pesto sauce and cream. Stir well and adjust the heat to medium. Allow everything to simmer for about 3 to 5 minutes, stirring often, until the sauce has thickened.
Step 3: Add the Parmesan cheese and stir well until melted. To taste, season with salt and pepper.
Step 4: Remove from the heat when done and serve the creamy pesto veggie skillet topped with extra Parmesan cheese. Enjoy!
Ingredients
- 2 tbsp olive oil
- 1 clove of garlic, minced
- 1 jar (8 ounces) pesto sauce
- 2-3 medium carrots, chopped
- 1 medium onion, sliced
- 1/3 c. Parmesan cheese, grated
- 8 ounces of small mushrooms
- Kosher salt and freshly ground pepper, to taste
- 1 c. heavy cream
Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Add the onions and carrots to the skillet once the oil is hot and cook for about 5 minutes or until they begin to soften. Then, add the mushrooms and continue to cook for another 3 to 4 minutes or until the veggies are tender. Next, add the garlic and cook for an additional minute.
Step 2: To the skillet, add the pesto sauce and cream. Stir well and adjust the heat to medium. Allow everything to simmer for about 3 to 5 minutes, stirring often, until the sauce has thickened.
Step 3: Add the Parmesan cheese and stir well until melted. To taste, season with salt and pepper.
Step 4: Remove from the heat when done and serve the creamy pesto veggie skillet topped with extra Parmesan cheese. Enjoy!
