Total Time: 20 mins | Yield: 2 to 4 Servings
You don’t need meat for this recipe! This Creamy Pesto Veggie Skillet is perfect already on its own! Ready in just 20 minutes, you will surely have a good time with this delicious dish! Perfect to serve for a simple dinner with your loved ones! What I love about this dish is its simplicity! All you need are simple ingredients that I’m pretty sure you already have right now! You just have to follow these easy steps for they will guide you to perfection! My only advice is to be generous with the amount of cheese that you are going to add. Just do it and thank me later! Give this recipe a try now and prepare to be amazed. Enjoy!
Ingredients:
⅓ c parmesan cheese, grated
1 clove of garlic, minced
8 ounces of small mushrooms
1 medium onion, sliced
2-3 medium carrots, chopped
1 c heavy cream
1 jar (8 ounces) pesto sauce
Kosher salt and freshly ground pepper, to taste
2 tbsp olive oil
Directions:
Place a large skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the carrots and onions into the hot skillet, then sauté for about 5 minutes or until soft.
Add the mushrooms, then sauté for about 3 minutes or until soft as well.
Add garlic, then sauté for about a minute or until aromatic.
Add the cream and pesto sauce, then stir until well blended.
Turn the heat down to low, then simmer the mixture for 3 to 5 minutes or until the sauce becomes thick.
Add Parmesan cheese, then stir until melted completely and well blended. Sprinkle salt and pepper if needed.
Top each serving with Parmesan cheese.
Serve and enjoy!