Thursday, February 7, 2013

Roasted Red Bell Pepper Pesto Spaghetti with Kale, Mushrooms and Feta

Are you ready for Valentine's Day???  I am super excited for Valentine's this year.  Pat and I are actually heading to a cute B&B up in South Haven MI in the next week for a little get-away, just the two of us :)  I also found some really cute heart themed food to make with Lucy next week too!  I can't wait to share everything with you!

But for now, here is a super easy, healthy and totally yummy meal you can make for your loved ones.  Even my meat-lover husband thought this was filling and delicious, but if you wanted to add a little extra protein, some sliced grilled chicken might be really nice.

Roasted Red Bell Pepper Pesto Spaghetti with Kale, Mushrooms and Feta
adapted from A Couple Cooks


2 12oz jars of roasted red bell peppers
1 6.5oz jar of sundried tomatoes packed in oil
1 tbs olive oil
1/2 cup to 1 cup walnuts
1/4 tsp salt
1 bunch kale
8 oz baby portabella mushrooms
1 tbs olive oil
pinch red pepper flakes
12oz to 1 lb whole wheat spaghetti
1/2 cup chopped walnuts
Feta crumbles


In a food processor combine roasted bell peppers, sundried tomatoes and oil, 1 tbs olive oil, 1/2 cup walnuts (or more if you want a nuttier pesto), and 1/4 tsp salt.  Process until smooth.

Boil the pasta according to package instructions.

In a dry skillet, toast 1/2 cup chopped walnuts over medium heat, stirring often, until fragrant and toasted.  Set aside and clean out skillet to use again.

Wash and chop kale and mushrooms.  Heat 1tbs olive oil and red pepper flakes in the previously used skillet over medium heat.  Add kale and mushrooms and sauté.  Add a pinch of salt.

When mushroom and kale mixture is done add to the pasta and mix in pesto according to your taste preferences.  Top with toasted walnuts and feta crumbles.  Enjoy!

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