One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.

The post One Pot Creamy Mushroom Pasta appeared first on Budget Bytes.

Where are all of my one-pot pasta lovers at? This one is for you! This One Pot Creamy Mushroom Pasta is a super-rich, umami-filled delight that is, as always, easily prepared in one pot. It’s the perfect comfort at the end of a long tiring work day. And don’t forget to make a little garlic bread to serve on the side. ;)

A fork twirling creamy mushroom pasta on a plate

What Kind of Mushrooms to Use

I like baby bella mushrooms for this pasta because they are not too expensive and they have a nice deep color that adds a lot to the plate. You can use white button mushrooms if needed, but they do have a slightly more mild flavor. You could also use full-sized portobello mushrooms, just slice them into smaller pieces before sautéing.

Can I Substitute the Heavy Cream?

I use heavy cream in this recipe which creates a super-rich and luscious sauce for the pasta. Because it’s so thick, it also helps the Parmesan to melt into the sauce without clumping. Milk, which has a much higher water content, will produce a thinner sauce and you may have difficulty getting the Parmesan to melt in instead of clumping. One way I’ve gotten around this in the past is to use a combination of milk and cream cheese. The cream cheese both emulsifies the Parmesan and thickens the sauce (see how the technique is used in Creamy Sun-Dried Tomato Pasta).

What Else Can I Add?

This creamy mushroom pasta is kind of a simple pleasure, but you can add more if you’re craving something more complex. Try adding in a few handfuls of fresh spinach toward the end for a little color. You could also top the pasta with some grilled chicken for a little more oomph.

What Kind of Pot to Use

I used a 3-quart deep skillet for this pasta, but you can use any pot or Dutch oven that has a wide bottom and a lid. Make sure to use a burner on your stovetop that is similar in size to the bottom of your pot or skillet to ensure even heating.

TIPS FOR COOKING ONE POT PASTAS:

Getting one pot pasta just right can take some practice, so if you find you’re having trouble, here are a few tips:

  • Stir every few minutes to keep the pasta from sticking to the bottom of the pot. Replace the lid each time to prevent excessive evaporation.
  • Make sure the pasta is simmering the whole time. If the liquid is not simmering, the pasta will not cook. The temperature setting needed to maintain a simmer can vary depending on your stove top and cookware.
  • Use heavy cookware. Skillets and pots that are thin on the bottom don’t heat evenly and do not yield good results with one pot pastas because some areas of the pot will be simmering, while other areas are not.
  • Keep the lid in place at all times when not stirring. This holds in the steam and helps the pasta cook more evenly.
  • Watch the pasta. One pot pastas are a little like riding a bike. You have to observe and adjust as you go. If the liquid is almost all absorbed before the pasta is tender, add a little more water. If the pasta is almost tender, but there is still a lot of liquid, allow it to simmer without a lid for the last couple of minutes.
pasta twirled around tongs in the skillet
Close up of pasta being twirled around the tongs in the skillet

One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.
Total Cost $3.74 recipe / $0.94 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 388kcal
Author Beth – Budget Bytes

Ingredients

  • 4 cloves garlic $0.32
  • 8 oz. baby bella mushrooms $1.49
  • 2 Tbsp butter $0.20
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked pepper $0.02
  • 8 oz. fettuccine $0.67
  • 2.5 cups vegetable broth $0.33
  • 1/3 cup heavy cream $0.26
  • 1/4 cup grated Parmesan $0.44

Instructions

  • Mince the garlic and slice the mushrooms.
  • Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
  • Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.
  • Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
  • Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 47g | Protein: 13g | Fat: 17g | Sodium: 829mg | Fiber: 2g
Overhead view of creamy mushroom pasta on a plate with a fork

How to Make One Pot Creamy Mushroom Pasta – Step by Step Photos

Sliced mushrooms on a cutting board

Mince four cloves of garlic and slice 8 oz. baby bella mushrooms.

Garlic and butter in the skillet

Add the garlic and butter to your skillet or pot and sauté over medium heat for about one minute.

Sautéed mushrooms in the skillet

Add the mushrooms to the skillet along with a pinch of salt and pepper. Continue to sauté until the mushrooms have released all of their liquid, it has evaporated from the bottom of the skillet, and the mushrooms begin to turn golden brown on the edges.

fettuccine in the skillet, broth being poured in

Add 8 oz. fettuccine to the skillet along with 2.5 cups of vegetable broth. Stir to combine. It’s okay if the pasta is not fully submerged. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.

Cooked Pasta being pulled to the side with a pasta spoon

When the broth reaches a full boil, give the pasta a quick stir to loosen any noodles that may have stuck to the bottom. Replace the lid, turn the heat down to low, or just above low, so that the broth maintains a simmer. Simmer the noodles, stirring occasionally and replacing the lid each time, until the pasta is tender. There should be a small amount of gravy-like broth on the bottom of the skillet.

heavy cream being poured into the skillet

Add ⅓ cup heavy cream to the pasta and stir to combine.

Parmesan being sprinkled over the pasta

Turn the heat under the skillet off. Add ¼ cup grated Parmesan to the pasta and toss to combine. The residual heat from the pasta should begin to melt the Parmesan.

Finished one pot creamy mushroom pasta in the skillet

Give the pasta a taste and adjust the salt or pepper to your liking. I usually like to add a little freshly cracked black pepper on top for a little pop!

Pasta being twirled around tongs in the skillet

Try These Other Creamy One Pot Pasta Recipes

The post One Pot Creamy Mushroom Pasta appeared first on Budget Bytes.

Garlic Parmesan Oven Fries

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on […]

The post Garlic Parmesan Oven Fries appeared first on Budget Bytes.

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on their own, but you might as well serve them next to an equally epic sandwich for a totally brag-worthy meal. Suggestions for delicious sammies and dipping sauces to pair with your fries are included below! 👇

Originally posted 2-18-2016, updated 9-22-21.

a hand dipping one garlic parmesan fry into ketchup next to a pile of fries

Are Oven Baked Fries Crispy?

Thick-cut oven-baked fries like these are not crispy like their deep-fried counterpart. That’s just the nature of baking versus deep frying. They’ll get a little crispy along the edges and coating them in grated Parmesan does go a long way toward giving the potato a lot of texture so you won’t really miss the ultra-crispy deep-fried texture. 

Seasoning Ideas for Oven Fries

What I love about these baked fries is that you can change the seasoning to be almost any flavor you like. Keep in mind the extra texture that the Parmesan gives to the fry when deciding whether to include Parmesan in your seasoning mix. Some other french fry flavor ideas are:

What to Serve with Garlic Parmesan Fries

These Garlic Parmesan Fries are pretty spectacular and they deserve to be on a plate next to something equally as delish. Try pairing them with Bacon Ranch Turkey Burgers, Mediterranean Turkey Burgers, Baked Spicy Chicken Sandwiches, Sloppy Joes Plus, or Vegetarian French Dip Sandwiches

Want an awesome sauce to dip your fries in? Try some Comeback Sauce, Homemade Ranch Dressing, or 5 Minute Nacho Cheese Sauce

Side view of a pile of Garlic Parmesan fries with a small cup of ketchup

a hand dipping a fry into a cup of ketchup next to a pile of fries

Oven Baked Garlic Parmesan Fries

These oven-baked Garlic Parmesan Fries are the perfect side dish to any burger or sandwich, or just piled high with your favorite toppings!
Total Cost $1.55 recipe / $0.78 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 387kcal
Author Beth - Budget Bytes

Ingredients

  • 2 russet potatoes (about ⅔ lb. each) $1.08
  • 2 Tbsp olive oil $0.16
  • 2 tsp dried oregano $0.20
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 425ºF. Wash the potatoes well then cut into ½-inch wide fries.
  • Place the cut fries in a large bowl and add the olive oil, oregano, garlic powder, salt, pepper, and Parmesan. Toss until the fries are coated in oil and seasoning.
  • Spread the seasoned fries out onto a large baking sheet covered in parchment paper.
  • Bake the fries for about 30 minutes, or until well browned, stirring once half-way through.
  • Serve hot! Optional garnish: chopped parsley and a pinch of Parmesan.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 56g | Protein: 9g | Fat: 16g | Sodium: 674mg | Fiber: 5g

baked garlic parmesan fries on a baking sheet garnished with parsley

How to Make Oven Baked Garlic Parmesan Fries – Step by Step Photos

Two russet potatoes on a cutting board, one cut into fries

Preheat the oven to 425ºF. Wash two russet potatoes and cut them into ½-inch wide “fries.”

Cut potatoes in a bowl with seasoning

Place the cut fries in a large bowl and add 2 tablespoons olive oil, 2 teaspoons dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly cracked pepper, and 2 tablespoons grated Parmesan. Toss the fries until they’re evenly coated in oil and seasoning.

uncooked fries spread out on a parchment lined baking sheet

Line a large baking sheet with parchment paper. Spread the seasoned fries out over the baking sheet.

baked garlic parmesan fries on the baking sheet

Bake the fries in the fully preheated 425ºF oven for 30 minutes, or until nicely golden brown, stirring once halfway through.

close up view of garlic parmesan fries and a cup of ketcheup

Garnish the fries with a little chopped parsley and another pinch of grated Parmesan, if desired. Serve and enjoy!

The post Garlic Parmesan Oven Fries appeared first on Budget Bytes.

Roasted Tomato Soup

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like! End-of-season tomatoes are overflowing in gardens and farmers markets everywhere, which always means one thing here in our home… …time to make my favorite roasted tomato soup! ♡ […]

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like!

Roasted Tomato Soup

End-of-season tomatoes are overflowing in gardens and farmers markets everywhere, which always means one thing here in our home…

…time to make my favorite roasted tomato soup! ♡

I’m convinced that a fresh and cozy bowl of homemade tomato soup is the perfect recipe to bridge the gap this time of year between summer and autumn. And this roasted tomato soup recipe in particular is one of my all-time faves.

It features a short and simple ingredient list, including a few of my favorite seasonings plus whatever variety of small- to medium-sized tomatoes happen to look best that day. It’s easy to make in just a little over a half hour with minimal prep time. It’s naturally gluten-free and vegan, although you are welcome to add in some cream or cheese if you’d like. And if you happen to have some leftover bread on hand, I would also highly recommend making some croutons or grilled cheese (or grilled cheese croutons, see below) to go with the soup — always a nostalgic and delicious combo!

Seriously, in my book, it doesn’t get any better than homemade tomato soup that’s made with fresh, ripe, in-season tomatoes that have been roasted down until they are irresistibly rich and sweet. So let’s make the most of tomato season while it still lasts!

(more…)

Roasted Tomato Soup

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like! End-of-season tomatoes are overflowing in gardens and farmers markets everywhere right now, which always means one thing here in our home… …time to make my favorite roasted tomato […]

My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes so fresh and delicious. Feel free to add cream if you’d like!

Roasted Tomato Soup

End-of-season tomatoes are overflowing in gardens and farmers markets everywhere right now, which always means one thing here in our home…

…time to make my favorite roasted tomato soup! ♡

I’m convinced that a fresh and cozy bowl of homemade tomato soup is the perfect recipe to bridge that liminal space this time of year between summer and autumn. And this roasted tomato soup recipe in particular happens to be one of my all-time faves.

It features a short and simple ingredient list, including a few of my favorite seasonings plus whatever variety of small- to medium-sized tomatoes happen to look best that day. It’s easy to make in just a little over a half hour with minimal prep time. It’s naturally gluten-free and vegan, although you are welcome to add in some cream or cheese if you’d like. And if you happen to have some leftover bread on hand, I would also highly recommend making some homemade croutons or grilled cheese (or grilled cheese croutons, see below) to go with your tomato soup — always such a nostalgic and delicious combo!

Seriously, in my book, it doesn’t get any better than homemade tomato soup that’s made with fresh, ripe, in-season tomatoes that have been roasted down until they are irresistibly concentrated and sweet. So let’s make the most of tomato season while it still lasts!

(more…)

Easy Stuffed Mushrooms

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking. Looking…

A Couple Cooks – Recipes worth repeating.

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking.

Stuffed Mushrooms

Looking for a great healthy appetizer recipe for entertaining…or just snacking? Try this simple stuffed mushrooms recipe! These little bites have everything going on: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite. In fact, they came out even better than we expected! Even better, this recipe is incredibly easy: no need to sauté filling ingredients. Chop them up, fill, and bake!

Ingredients in this stuffed mushrooms recipe

You can make stuffed mushrooms a million different ways. Our favorite is our spinach artichoke stuffed portabello mushrooms, which are stunning and work as a side or vegetarian dinner. But what about when you want to stuff the little guys, like for party food? Enter this stuffed baby bella mushrooms recipe! We customized it to be quick and simple to put together. Here’s what you’ll need:

  • Cremini mushrooms, also called baby bella
  • Olive oil
  • Shallot
  • Walnuts (or omit and use more breadcrumbs, but we like the crunch!)
  • Parsley
  • Italian panko (see notes below)
  • Grated Parmesan cheese (the powdery kind)
  • Salt and pepper

Let’s talk through a few of the special ingredients, then we’ll get to the method!

Stuffed Mushrooms recipe

Find cremini mushrooms, aka baby bellas

Cremini mushrooms are a small mushroom with a round brown top. Also known as baby bella mushrooms, it’s one of the most widely consumed mushroom varieties in the world. Here are a few fun facts about the cremini:

  • Cremini mushrooms are the same variety as button mushrooms and portobellos. White mushrooms, aka button mushrooms, are an earlier growth stage, so they have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
  • What do they taste like? Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
  • Can you substitute white mushrooms here? Yes! If you can’t find cremini or baby bella, go with white or button mushrooms.

Look for Italian style Panko or breadcrumbs

Another important part of this stuffed mushrooms recipe? Finding Italian-style panko. If you can’t find that, go to Italian breadcrumbs! Here’s what to know:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs: we like it here because it’s crunchier! But breadcrumbs work just as well.
  • “Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
  • What to do if you can’t find them? Use plain panko or breadcrumbs and add salt and Italian seasonings. Mix the ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
How to make stuffed mushrooms

How to make stuffed mushrooms: a few tips!

We engineered this stuffed mushrooms recipe to be simpler than most. That means no sautéing filling ingredients: just chop them up and fill the mushrooms! Here are a few things to note about the method (or jump to the recipe below):

  • Use a parchment lined baking sheet, or brush it with oil. Parchment helps for easy clean up!
  • Chop the filling ingredients, then spoon them in! Drizzle a hint of olive oil over the tops to help with browning.
  • Roast until just tender. It should be 15 to 20 minutes depending on your oven. Roasting too long makes them soggy, so take care not to over bake.
  • Garnish if you like! We like adding a hint of paprika to the tops for color (not necessarily flavor). Smoked paprika does add a nice hint of smoke if you have it.

Leftover storage info

Once you pull these stuffed mushrooms out of the oven, they’re best right away! Because mushrooms contain a lot of moisture, they can become soggy over time. If you’re leaving out a tray at a party, try to minimize the time that they’re out if possible.

These mushrooms are best right away, but you can save leftovers! Store refrigerated for up to 2 days. They still taste amazing, though the texture is not crunchy. If you’d like, you can reheat them in a 350 degree oven to revive the crunchy texture!

Stuffed Mushrooms

More mushroom recipes

There are so many great mushroom recipes to try! Here are some of our top things to make with mushrooms, and a few unique varieties to try out:

This stuffed mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko.

Print
Stuffed Mushrooms

Easy Stuffed Mushrooms


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 mushrooms
  • Diet: Vegetarian

Description

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining….or snacking.


Ingredients

  • 1 1/2 pounds cremini mushrooms, aka baby bella (3 8-ounce packages or 20 to 24 mushrooms)
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 3 tablespoons shallot, finely minced
  • ¼ cup finely chopped walnuts (or omit and substitute more breadcrumbs)
  • 2 tablespoons finely minced parsley
  • ½ cup Italian panko or breadcrumbs (gluten-free as necessary)*
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • Paprika or smoked paprika, for the garnish

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Clean the mushrooms and gently remove the stems.
  3. Pat the mushrooms dry with a towel and place them in a large bowl. Mix them with 1 tablespoon olive oil, ½ teaspoon kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper or brush it with olive oil. Add the mushrooms in a single layer on top.
  4. In a medium bowl, mix the minced shallot, chopped walnuts, minced parsley, Italian panko*, grated Parmesan cheese, and garlic powder. Spoon the filling into the mushrooms. Lightly drizzle the tops with olive oil (just a small drizzle).
  5. Bake for 15 to 20 minutes, until the mushrooms are cooked and golden brown on top. Serve immediately, garnished with a sprinkle of paprika and additional chopped parsley if you like. (Leftovers last 2 days refrigerated, but the filling is less crunchy. You can reheat them in a 350 degree oven until warmed through.)

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko or breadcrumbs, mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mushrooms

Keywords: Stuffed mushrooms, stuffed mushroom recipe, how to make stuffed mushrooms

A Couple Cooks - Recipes worth repeating.

Cajun Shrimp Pasta

Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make. Here’s a…

A Couple Cooks – Recipes worth repeating.

Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make.

Cajun shrimp pasta

Here’s a dinner to impress that doubles as an easy weeknight meal: try this Cajun Shrimp Pasta! This one scores major points with kids and adults alike at our table. It features irresistibly seasoned Cajun shrimp, colorful veggies, and a rich garlic Parmesan flavoring that lightly seasons the entire batch. Wow! was echoed around the table multiple times as we at it. Of any of the easy dinner ideas we’ve had lately, this recipe stands out as one we couldn’t stop eating!

Ingredients in this Cajun shrimp pasta

This Cajun shrimp pasta is a recipe inspired by the flavors of Cajun cuisine, a style of cooking developed by the Acadians, French colonists living in Canada who were deported to Louisiana in the 1700’s. The cooking style mixes West African, French and Spanish influences and techniques. This recipe shouldn’t be considered traditional Cajun: instead if takes inspiration from the seasoning and ingredients of this style of cooking. Here’s what you’ll need:

  • Shrimp: fresh or frozen, deveined and tail on
  • Onion, bell pepper, and celery: called the “Holy Trinity” of Cajun cooking
  • Garlic
  • Cajun seasoning: homemade, or purchased plus garlic powder and onion powder
  • Pasta
  • Butter
  • Parmesan cheese
  • Cream or milk
Cajun shrimp pasta

Cajun seasoning: homemade vs purchased

You can make this Cajun shrimp pasta recipe with either homemade Cajun seasoning or purchased. Here are some notes on either variation:

  • Homemade seasoning: The nice thing about this homemade Cajun seasoning is that you can customize the spice level to taste. We like making it less spicy, which means you can use more of it and get more of the other flavors (not just the heat). It takes just 5 minutes to mix up and you can use it for months.
  • Purchased Cajun seasoning: Purchased Cajun seasoning is great if you’re in a rush! We find store-bought varieties can vary in heat level, so taste it before adding. As you’ll see in the recipe below, we decreased the quantity and added garlic powder and onion powder. If you’re using our homemade blend, you can leave that out.

With the quantities in the recipe below, both worked for our entire family: even a 4 year old! If you want to increase the spice, add more cayenne to your spice mix.

Cajun shrimp pasta

A milder variation!

Don’t love spicy food but still want to make this Cajun shrimp pasta? The homemade Cajun seasoning is a great place to start: make it with the low quantity of cayenne and you’ll have a nicely seasoned pasta that works for all eaters.

Another option? Try this Blackened Seasoning! It’s got similar flavors but is on the low end of the heat spectrum.

Increasing servings for Cajun shrimp pasta

Want to make a double recipe of this Cajun shrimp pasta? The base recipe has only 8 ounces pasta, which should work for 4 servings if you serve with side dishes. But if you want to increase this recipe for more eaters, here’s what we’d recommend:

  • Double the pasta to 1 pound
  • Double the veggies and pasta seasonings
  • Increase the shrimp to 2 pounds (not 3): 2 pounds of shrimp should be enough for 8 servings. You may need to cook it in batches depending on the size of your skillet.

Of course, you can cook 3 pounds shrimp if you like: but 2 pounds should be plenty for a crowd with the doubled pasta size.

Cajun Shrimp Pasta

What to serve with Cajun shrimp pasta

Make sure to serve this Cajun shrimp pasta with some filling side dishes to complete the meal! Here are some complimentary sides we’d recommend:

This Cajun shrimp pasta recipe is…

Pescatarian. For gluten-free, use gluten-free or legume-based pasta.

Print
Cajun shrimp pasta

Cajun Shrimp Pasta


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings

Description

Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make.


Ingredients

  • 8 ounces* short pasta, like penne, rigatoni, or casarecce (gluten-free if desired)
  • 1/2 medium yellow or white onion
  • 1 large red bell pepper
  • 2 stalks celery
  • 4 garlic cloves
  • 1 1/2 pounds medium shrimp, deveined and thawed if frozen (tail on or peeled)
  • ¾ teaspoon kosher salt, divided
  • 2 teaspoons purchased Cajun seasoning (or 1 ½ tablespoons homemade Cajun seasoning or blackened seasoning**)
  • ½ teaspoon each garlic powder and onion powder 
  • 2 tablespoons olive oil
  • 4 tablespoons salted butter, divided
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons whole milk or cream
  • Lemon wedges, optional
  • Fresh parsley, for garnish (optional)

Instructions

  1. Start the pasta: Boil the pasta in salted water until al dente.
  2. Prep the veggies: Finely mince the onion, mince the pepper, and finely chop the celery and place it on a bowl. Mince the garlic and place it in a separate bowl. 
  3. Sauté the shrimp: Meanwhile, pat the shrimp dry. In a medium bowl, mix the shrimp with ½ teaspoon kosher salt, the Cajun seasoning, garlic powder and onion powder. In your largest skillet (cast iron or stainless preferred), heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Once cooked, remove to a bowl, cover, and set aside. Leave the browned bits in the skillet.
  4. Sauté the veggies: In the same skillet that you cooked the shrimp, melt 2 tablespoons of the butter over medium heat and add bell pepper, onion and celery. Cook for about 3 minutes until the veggies start to become tender. Reduce to medium low heat and add the garlic and cook 2 to 3 minutes more until fragrant and garlic just starts to turn golden. Remove from heat before garlic browns. Add the butter and let it melt while you get the pasta.
  5. Mix with the pasta and sauce: When the pasta is ready, drain it. To the pan with the veggies, add the pasta, ¼ teaspoon kosher salt, the grated Parmesan cheese, and the cream or milk. Toss until fully combined, then add the shrimp. If desired, spritz with squirts from a lemon wedge. Taste and add additional seasoning as necessary. Serve warm, garnished with chopped parsley if desired.

Notes

*To increase this recipe for more servings, we’d recommend making 1 pound pasta, but go up to 2 pounds on the shrimp (not 3). You can double the veggies and sauce ingredients accordingly.

**If using the homemade Cajun seasoning, you can omit the garlic powder and onion powder in this recipe. For a less spicy variation, use less cayenne in your homemade Cajun seasoning or make homemade blackened seasoning.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Cajun inspired

Keywords: Cajun shrimp pasta

A Couple Cooks - Recipes worth repeating.

Sourdough Gnocchetti Sardi with Basil Pesto Sauce

Like a lazy summer in a bowl, this creamy basil pesto sauce has extra creaminess and flavor from the addition of soft cultured dairy. Serve it with your favorite homemade pasta for a true summer treat! Everyone knows and loves pesto, and you probably already have a go-to recipe. But this one is putting up […]

The post Sourdough Gnocchetti Sardi with Basil Pesto Sauce first appeared on Love and Olive Oil.

Like a lazy summer in a bowl, this creamy basil pesto sauce has extra creaminess and flavor from the addition of soft cultured dairy. Serve it with your favorite homemade pasta for a true summer treat!

Everyone knows and loves pesto, and you probably already have a go-to recipe. But this one is putting up stiff competition: with a perfect proportion of bright green basil, pine nuts, oil, and a mix of 3 kinds of cheese, it’s definitely a contender for your new favorite pesto.

Two black bowls with homemade gnochetti with pesto sauce, black utensils and basil leaves

Basil just tastes like summer.

Whether sliced into ribbons and sprinkled over a slice of juicy tomato, or blanched and blended into the perfect pesto, basil is undeniably one of summer’s best flavors.

By August, our patio basil plant is overflowing its pot, with lush, green leaves the size of my hand and the petite white flowers that I can hardly pinch back fast enough.

Which is why this is the perfect time of year for gloriously big batches of pesto.

In fact, when my basil starts to bolt I’ll often hack it down to the roots, using the entire plant in a triple batch of pesto that I’ll freeze for later, and replant a fresh young basil plant that will last easily last me through to the fall. This year I may even try to keep a fresh basil plant going through the winter in my kitchen window (it’s on the shady side of the house so I’ve never had much luck before, but I’m determined to persevere).

Overhead, shallow black pasta bowl with homemade gnochetti sardi in pesto sauce, with linen, grated cheese and basil leaves

This pesto sauce is slightly different from your typical pesto, in that it adds a little bit of Prescinsêua cheese, a soft cultured cheese from the Ligurian region of Italy. I haven’t been able to find it locally, but luckily Greek yogurt or ricotta, or a mix of the two, works just as well. I love the added creaminess it gives the sauce, and the barest hint of tang from the culture pairs beautifully with the subtle notes of sourdough in the pasta.

The recipe comes from the Pasta Grannies cookbook, one of my new favorites. It’s the next best thing to actually having an Italian grandmother.

In the book, this basil sauce is served with fresh steamed green beans and homemade trofie pasta (and if you want to make sourdough trofie, by all means go for it!) I opted for gnochetti sardi since I find it much easier to make.

I’ve scaled down the pesto sauce just a bit, and added the extra step of blanching the basil (because that older, end-of-summer basil can often have a harsh bite to it that isn’t ideal).

Closeup, homemade gnochetti sardi pasta with bright green pesto sauce and grated pecorino, in a black bowl with matte black fork Metal strainer pouring freshly cooked gnochetti sardi into a bowl spread with pesto sauce Stirring freshly cooked pasta in a bowl with pesto sauce

Rather than tossing the pesto with the cooked pasta in the big pot (that’s a total pain to clean up later), I spoon a bit of pesto sauce into each serving bowl, and put the freshly drained pasta right on top. The residual water on the pasta will help loosen the pesto, making for a smooth, even coating.

Italians are very intentional with their pasta shapes, choosing a shape that best serves the sauce. These gnochetti sardi, similar to the original trofie called for in this recipe, do a great job at holding on to the bits of pesto in the grooves and swirls of the pasta shape. Whereas something like fettuccine, with a smoother texture, would have a harder time sticking and you’d end up with less sauce per bite.

Gnochetti with bright green pesto sauce in black ceramic bowls and black forks on a gray background

Blanch your Basil

Blanching basil gives the pesto a brighter green color and a cleaner flavor, and makes the pesto less prone to oxidizing (meaning it won’t turn brown the second it touches the air).

Unless you have a bumper crop of young basil, I highly recommend taking the extra minute and blanching your basil first. You can even use the same pot of boiling water you’ll be using for your pasta! After about 20 seconds, fish out the basil using a slotted spoon or mesh skimmer and place it in a bath of ice water to stop the cooking process. Once it’s cool enough to handle, grab the blanched basil, squeeze out any excess water, and then place it in the blender or food processor to make your pesto.

I personally found the blender to work the best for this recipe, although the pesto can get a bit thick (in which case just add a splash of pasta water and it should ease it along). But you can also use a food processor here too.

Closeup, overhead bowl of gnochetti sardi with pesto sauce and fork

The pesto sauce recipe makes enough for about 4 servings of pasta. You can use the homemade sourdough pasta recipe I posted earlier this week (in the shape of your choice), or swap in your favorite fresh or dried pasta instead.

If you have leftover pesto, it keeps well in an airtight container for 2 to 3 days (the top may discolor just a little bit but not nearly as much as if the basil weren’t blanched).

Pesto is also easily frozen, so if you find yourself swimming in basil, feel free to double or even triple this recipe. Whatever you don’t use right away, just spoon into a zip-top bag and seal. Label, and freeze the bag flat to make for neat storage. Then you’ll have a stash of summery pesto to help brighten even the dreariest winter day.

Sourdough Gnocchetti Sardi with Basil Pesto Sauce

Sourdough Gnocchetti Sardi with Basil Pesto Sauce

Your new favorite pesto recipe is here: with a perfect proportion of bright green basil, pine nuts, oil, cheese, and a bit of extra creaminess and flavor from the addition of soft cultured dairy.

Ingredients:

  • 75g fresh basil leaves
  • 40g grated parmesan
  • 20g grated pecorino, plus more for topping
  • 2 tablespoons pine nuts
  • 1 plump garlic clove
  • 2 tablespoons Greek yogurt (can also use ricotta cheese)
  • 1/4 cup (60mL) good extra virgin olive oil
  • salt and freshly ground black pepper, to taste
  • 400g fresh homemade pasta (or 12oz of dried pasta of your choice), cooked as instructed

Directions:

  1. Bring a large pot of salted water to a boil. Prepare an ice bath by filling a bowl with cold water and ice.
  2. Blanch basil in boiling water for 20 seconds, then quickly transfer to an ice bath to stop the cooking. This extra step of blanching the basil will result in a brighter green color, a cleaner flavor, and help prevent the pesto from oxidizing. Once cool enough to handle, squeeze out the excess water.
  3. If using whole blocks of cheese, cut into pieces and place them right in the blender or food processor, then pulse until finely grated. If you are grating extra cheese for topping, do this first, then spoon out the extra cheese and set aside.
  4. Add pine nuts, garlic and yogurt to blender along with blanched and drained basil. Pulse until coarsely chopped, then add olive oil and blend until smooth. If pesto is too thick, add a splash or two of pasta water to help thin it out. Taste, then season with salt and pepper as desired (the cheeses are salty enough you may not need to add extra).
  5. Smear a generous spoonful of pesto in the bottom of each serving bowl. Using a large slotted spoon or mesh skimmer, remove pasta from water and place directly into bowls on top of pesto (it’s ok if they are not drained dry, the extra bit of water will help the loosen the pesto and coat the pasta easier). Toss to coat. Top with a bit of grated cheese, if desired, and serve warm.

Adapted from Pasta Grannies.

All images and text © Lindsay Landis /

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Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.

The post Homemade Italian Dressing appeared first on Budget Bytes.

I love making simple homemade vinaigrettes, and this classic Italian dressing has been a favorite lately. This dressing is similar to the bottled “Italian dressing” that you’d find in the grocer store, except made with simple ingredients that you’ll find in your fridge and pantry. It’s the perfect mix of bright lemon and vinegar, flavorful herbs, and savory Parmesan to take your homemade salads up to the next level.

a small glass carafe with Italian dressing with a salad bowl in the back

What’s in Italian Dressing?

This all-purpose homemade dressing is a simple vinaigrette base packed with dried herbs and Parmesan. The base is olive oil and red wine vinegar, plus a little lemon juice to freshen things up and Dijon mustard to help emulsify the vinegar into the oil. I added a hefty dose of herbs, in the way of an Italian seasoning blend for convenience, plus a little garlic, and a touch of sugar to soften the acid every so slightly. Lastly, grated Parmesan adds so much umami and depth of flavor that it will make you want to eat the dressing by the spoonful!

Can I Skip the Sugar?

Technically you can skip the sugar if you really have to, but even that small dose of sugar goes a long way toward creating a really smooth dressing and reducing any bitterness, so I don’t suggest skipping it if at all possible. It’s only ½ tsp for the entire batch, so the dose per serving is extremely small.

Can I Skip the Parmesan?

Yes. This still makes a really stellar vinaigrette even without the Parmesan. I will say that the Parmesan totally takes the dressing to the next level, but I find plain vinaigrettes quite enjoyable on their own as well. So if you want to make a vegan dressing or just don’t have Parmesan on hand, don’t let it hold you back from making this homemade dressing.

How to Store Levtover Italian Dressing

Store your leftover dressing in an air-tight container in the refrigerator for about a week. The olive oil may solidify when the dressing gets very cold but will liquify again if set out at room temperature for 5-10 minutes.

How to Serve Italian Dressing

The flavors in this simple dressing are so universal that it will taste good on just about any salad. But it’s also great on pasta salad, on a simple sliced tomato and mozzarella salad, or even as a marinade for chicken! I think this dressing would also be amazing soaked into a crusty piece of bread as part of a pressed deli sandwich. YES!

Overhead view of a spoon in a jar full of homemade italian dressing
Italian dressing in a glass carafe in front of a bowl of salad

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.
Total Cost $1.89 recipe / $0.24 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 130kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/2 cup extra virgin olive oil $0.84
  • 3 Tbsp red wine vinegar $0.30
  • 1 Tbsp lemon juice $0.04
  • 2 tsp Dijon mustard $0.12
  • 1/4 tsp garlic powder* $0.02
  • 1 Tbsp Italian seasoning blend $0.30
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/2 tsp sugar $0.01
  • 2 Tbsp grated Parmesan** $0.22

Instructions

  • Add all of the ingredients to a jar or bowl. If using a jar, screw the lid on tightly and shake until the ingredients are incorporated. If using a bowl, whisk until the ingredients are incorporated. Give the dressing a quick shake or whisk just before serving.

Notes

*You can use one minced clove of fresh garlic in place of the garlic powder if you prefer a stronger garlic flavor.
**Bottled grated Parmesan with cellulose (an anti-caking agent) may clump slightly, but will still taste great.

Nutrition

Serving: 2Tbsp | Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Sodium: 180mg | Fiber: 1g

How to Make Italian Dressing – Step by Step Photos

Italian dressing ingredients in a jar

Combine ½ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon, ¼ tsp garlic powder, 1 Tbsp Italian seasoning blend, ½ tsp salt, ¼ tsp freshly cracked pepper, ½ tsp sugar, and 2 Tbsp grated Parmesan in a bowl or jar.

mixed Italian dressing in a jar

If using a jar, close the lid on the jar tightly then shake until the ingredients are incorporated. If using a bowl, whisk the ingredients together until incorporated.

Italian dressing being poured over a large salad

Serve your homemade Italian dressing over your favorite salad, sliced vegetables, or even as a marinade for chicken! (yes, that salad recipe is coming soon!)

Italian dressing in a glass carafe in front of a bowl of salad

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Pizza Melts

Pizza melts are like a cross between your two favorite comfort foods: pizza and grilled cheese. They’re fast, easy, and the perfect quick meal!

The post Pizza Melts appeared first on Budget Bytes.

What do you get when a grilled cheese and a pepperoni pizza have a baby? A PIZZA MELT! (Sorry for yelling, I’m excited.) I used to eat these as an after-school snack when I was growing up because they’re super easy and who doesn’t want pizza? But now, decades later, I took this pizza-inspired sandwich to the next level by adding an herby-Parmesan butter to the bread which creates an extra crispy finish. It’s to die for and way better than the pizza melts of my teen years. You’ve got to try it!

A stack of pizza melts cut in half on a plate against a blue background

What Kind of Bread To Use for Pizza Melts

You definitely want to use some sort of sturdy bread for your pizza melt. If you try to use a soft white sandwich bread it just won’t hold up to the moisture in the pizza sauce. I used a sourdough loaf, which gave my pizza melts even more flavor. Something like a rosemary olive oil bread or some homemade focaccia would also be amazing. Just make sure the bread is strong!

What Else Can You Put on a Pizza Melt?

A pizza melt, even in its most basic form (pizza sauce, cheese, pepperoni), is awesome, but if you happen to have some leftover ingredients on hand and you want to throw them on there, go for it! Here are a few ideas:

  • Diced bell pepper
  • Olives
  • Red onion
  • Bacon bits
  • Ham
  • Spinach
  • Mushrooms
  • Feta cheese
  • Banana peppers
  • Sun dried tomatoes

I would caution against using any ingredient that is very wet, like fresh tomatoes or canned artichoke hearts, since this can make the bread soggy.

Use Medium-Low Heat for the Perfect Grilled Cheese

Making a grilled cheese with a perfectly browned exterior and melty-cheesy interior can take a little practice. My trick is to cook over a slightly lower heat. This gives the inside time to warm up before the outside gets too brown or burns. It might take a little more patience, but you’ll get the most perfectly delicious grilled cheese. …or pizza melt. :)

cut open pizza melt being held close to the camera
A stack of pizza melts, cut sides facing camera

Pizza Melt

Pizza melts are like a cross between your two favorite comfort foods: pizza and grilled cheese. They're fast, easy, and the perfect quick meal!
Total Cost $1.11 each
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 451kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Tbsp butter, room temperature $0.11
  • 1 Tbsp grated Parmesan $0.11
  • 1/2 tsp Italian seasoning $0.05
  • 2 slices hearty bread $0.44
  • 1/3 cup shredded mozzarella $0.19
  • 1 Tbsp pizza sauce $0.06
  • 6 slices pepperoni $0.15

Instructions

  • Stir together the room temperature butter, grated parmesan, and Italian seasoning in a small bowl until evenly combined. Spread the Parmesan butter over one side of each slice of bread.
  • Flip the bread over so the un-buttered side is facing up. Place half of the shredded mozzarella on one slice of bread. Next, add small dollops of the sauce over top of the cheese, followed by the sliced pepperoni. Finally, add the remaining cheese. Place the second slice of bread on top to close the sandwich, butter side facing out.
  • Place the sandwich in a skillet and cook over medium-low heat until golden brown on each side and the cheese is melted on the inside. Cut the sandwich in half and serve!

Nutrition

Serving: 1sandwich | Calories: 451kcal | Carbohydrates: 30g | Protein: 19g | Fat: 28g | Sodium: 991mg | Fiber: 3g
Two pizza melts on a plates with bread, sauce, and cheese on the sides

How to Make a Pizza Melt – Step by Step Photos

Herby Parmesan butter in a bowl

Combine 1 Tbsp room temperature butter with 1 Tbsp grated Parmesan, and ½ tsp Italian seasoning. Mix them together until they form a paste.

Buttered bread on a cutting board

Spread the Parmesan butter over one side each slice of bread.

Cheese and pizza sauce added to the bread

Flip the bread over so the un-buttered side is facing up, then top one slice with ½ of the ⅓ cup shredded mozzarella. Add about 1 Tbsp pizza sauce in small dollops over the cheese (that helps make a barrier so the sauce doesn’t soak into the bread and make it too soggy).

pepperoni and cheese added to the sandwich

Next add about six slices of pepperoni, and then top with the remaining shredded mozzarella. Place the second slice of bread on top, buttered side facing out.

pizza melt cooking in a skillet

Cook the pizza melt in a skillet over medium-low heat until it’s golden brown and crispy on both sides and the cheese inside is melted.

pizza melt cut in half on a cutting board

Cut the pizza melt in half and enjoy!

a pizza melt sandwich on a plate with ingredients on the sides

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Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!

The post Easy Pesto Chicken and Vegetables appeared first on Budget Bytes.

Are you ready for this? Because I wasn’t quite ready for how easy and delicious this meal was. When I sat down to eat my first bowl of these Pesto Chicken and Vegetables I was like, “Oh yes, I’m going to make this every single week.” It’s the perfect light, flavorful, and fast recipe for meal prep. And it’s just SO SIMPLE.

Pesto chicken and vegetables in a skillet

Vegetable Options

I used a summery mix of yellow squash, zucchini, red bell pepper, green beans, and red onion for this quick sauté, but there are a lot of options when it comes to the vegetables. Here are some other vegetables you could add:

  • Broccoli
  • Carrots
  • Grape tomatoes
  • Mushrooms
  • Fresh corn
  • Asparagus
  • Spinach

The key thing to keep in mind when using different vegetables is when to add them to the skillet. For this recipe you don’t want to fully cook the vegetables. They should be just tender-crisp. So, keeping that in mind, add sturdy vegetables first and tender vegetables later to make sure they don’t get overcooked.

Can I Substitute the Chicken?

Yes, there are options for that, too! I think shrimp would be absolutely awesome in this recipe, as would tofu. If using tofu, I would do a cornstarch coating and fry it separately (see the technique used in this recipe) before tossing it together with the vegetables and pesto at the end.

How to Serve Pesto Chicken and Vegetables

I ate this dish as-is, just a bowl of flavorful chicken and vegetables. But there are more options! You could eat this over a bowl of rice, stir in some cooked orzo or quinoa, or even add them to a bed of greens. Honestly, I would probably even add them to a flat bread and top with mozzarella as a sort of vegetable pizza!

How Long Does it Stay Good?

I got about four days out of my pesto chicken and vegetables, but this can vary depending on the conditions in your refrigerator, freshness of the ingredients, and how long you cook the vegetables. As I mentioned above, you want to barely cook the vegetables for this recipe. Just make them tender-crisp so they don’t get too wilted. Not only does this give them great texture and a fresh, bright flavor, but they last a little longer in the fridge, too.

side view of a bowl full of pesto chicken and vegetables
Easy pesto chicken and vegetables in a skillet with a spatula

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!
Total Cost $11.07 recipe / $2.72 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 369.33kcal
Author Beth – Budget Bytes

Ingredients

  • 1 red bell pepper $1.50
  • 1 zucchini $0.60
  • 1 yellow squash $0.50
  • 1/2 red onion $0.19
  • 1.3 lbs. boneless, skinless chicken breast $6.67
  • 2 Tbsp cooking oil $0.08
  • 1 cup frozen green beans $0.67
  • 1/3 cup pesto* $0.73
  • 1/8 tsp salt* $0.01
  • 1/8 tsp freshly cracked pepper* $0.01
  • 1 Tbsp grated Parmesan* $0.11

Instructions

  • Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
  • Cube the chicken breasts into ½-inch pieces.
  • Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes – the chicken will continue to cook as you add vegetables).
  • Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
  • Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
  • Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
  • Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

Notes

*You may need more or less pesto, salt, pepper, or Parmesan depending on the volume of your vegetables and your personal taste. 

Nutrition

Serving: 1.5cups | Calories: 369.33kcal | Carbohydrates: 11.68g | Protein: 36.8g | Fat: 19.2g | Sodium: 423.15mg | Fiber: 3.43g
Pesto chicken and vegetables in glass meal prep containers lined up side by side

How to Make Pesto Chicken and Vegetables – Step by Step Photos

Chopped vegetables on a cutting board

Chop the vegetables first so they’re ready to go. Chop one red bell pepper, one yellow squash, one zucchini, slice ½ of one red onion and measure 1 cup frozen green beans. I like to do different shapes for the vegetables, but aim to keep them roughly the same size.

Cubed chicken breast on a cutting board

Cut 1.3 lbs. boneless, skinless chicken breast into ½-inch pieces.

Cooked chicken in the skillet, frozen green beans being poured in

Add 2 Tbsp cooking oil to a large skillet and heat over medium-high. Once very hot, add the cubed chicken and sauté just until the chicken is opaque (3-5 minutes – it will continue to cook as you add more vegetables). Next, add the frozen green beans and sauté for a couple of minutes more, or just until thawed.

Red bell pepper and red onion added to the skillet

Next add the bell pepper and red onion. Continue to sauté a couple of minutes more. If you see water pooling in the skillet, turn the heat up higher. The heat should be high enough that any moisture released by the vegetables evaporates quickly.

zucchini and yellow squash added to the skillet

Finally, add the yellow squash and zucchini to the skillet. Sauté just a couple of minutes more, or just until the raw edge is taken off the squash.

Pesto being added to the skillet

Turn the heat off. Add about ⅓ cup pesto to the skillet and stir until everything is coated.

Finished pesto chicken and vegetables

Give the vegetables a taste and add salt, pepper, or more pesto if needed (I added a pinch of each).

pesto chicken and vegetables in a bowl topped with a pinch of parmesan

Top with a light sprinkle of Parmesan just before serving.

Three glass meal prep containers full of pesto chicken and vegetables

Perfect for meal prep!!

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