That sauce could make anything taste good!
We’ll admit that this isn’t the prettiest dinner you’re ever going to eat, but what it lacks in looks it makes up for in flavor and convenience. It’s one of those under 30-minute meals that you can turn to whenever you’re in a pinch, with whatever you happen to have on hand. Here we’ve used carrots, mushrooms, and onions, but there are so many combinations of veggies that are absolutely scrumptious when they’re folded in this creamy pesto sauce. (Maybe that has to do with the scrumptiousness of the creamy pesto sauce. It makes most anything taste good.)
1 jar (8 oz) pesto sauce
1 cup heavy cream
2-3 medium carrots, chopped
1 medium onion, sliced
8 oz small mushrooms
1/3 cup parmesan cheese, grated
2 tablespoons olive oil
1 clove garlic, minced
Kosher salt and freshly ground pepper, to taste
In a large skillet, heat olive oil over medium high heat. Once oil is hot, add onions and carrots and cook until they start to soften, about 5 minutes. Add mushrooms and cook until all veggies are fork tender, 3-4 more minutes. Add garlic and cook one minute more.
Stir in pesto sauce and cream, and reduce heat to medium. Let simmer, stirring occasionally, until sauce thickens to desired consistency, about 3-5 minutes. Stir in parmesan cheese until melted, season with salt and pepper to taste, and serve. Top with additional parmesan cheese if desired. Enjoy!