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Fusilli with Sun-dried Tomato Pesto
and mushrooms / zucchini / white beans

Active: 30 minTotal: 30 min

With leftover sun-dried tomato pesto from earlier in the week, this vegetarian one-pan (plus one for cooking pasta) meal comes together in a flash.
Smarts: Any beans would be great here, so try it with chickpeas, kidney beans, or even pinto beans if you prefer.

Tags

Ingredients

Servings:
4
Metric
Sun-Dried Tomato Pesto:
  • Sun-dried tomatoes in oil - 1/2 cup, drained and rinsed
  • Garlic - 1 clove, peeled
  • Pecan halves - 1/4 cup
  • Cheese, parmesan (opt) - 2 Tbsp
  • Arugula - 1/2 oz
  • Oil, olive - 1 1/2 Tbsp
  • Water - 1 Tbsp
Fusilli with Sun-dried Tomato Pesto:
  • Pasta, fusilli - 10 oz (sub any fun pasta shape)
  • Zucchini - 1 lb, cubed
  • Shallots - 2 cloves, diced
  • Parsley, fresh - 2 Tbsp, chopped
  • Cheese, fontina - 3 oz, grated (sub provolone or mozzarella)
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
  • Beans, cannellini or pinto (14 oz / 397 g) - 1 can, drained and rinsed
  • Sun-dried tomato pesto (ingredients listed separately) - ~3/4 cup
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Pasta - Cook pasta according to package directions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)
  2. Make pesto - (Skip if made ahead for Tuesday.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients in a food processor. Pulse until thickened. If it doesn’t blend easily, add more water a bit at a time. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  3. Zucchini / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Cheese - Grate cheese. (Can be done up to 3 days ahead)
  5. Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)
  6. Beans - Drain and rinse.

Make

  1. Turn on the oven’s broiler and move one oven rack so that it is about 6” / 15 cm below the heat source.
  2. Give pesto a stir and add some water until it is smooth and saucy enough to easily coat pasta.
  3. Heat a large oven-safe skillet with oil over medium heat. Add mushrooms and zucchini and saute until tender, 8 to 10 minutes.
  4. Add shallots and some salt and saute for 2 minutes more.
  5. Remove pan from heat and stir in pasta, pesto, and beans.
  6. Top pasta with cheese and place under the broiler. Broil until cheese is melted, 2 to 3 minutes. (Be careful when you remove the skillet - the handle will be hot.)
  7. Serve pasta with parsley on top. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (22)
Gluten-free (2)
Paleo (1)
Vegetarian (9)

23 reviews

Very tasty and easy! The whole family liked it—including my husband who dislikes sun-dried tomatoes. We didn’t have mushrooms or arugula but used spinach and added broccoli.

By: Nancy
Posted: May 27, 2020
Diet: Original
0 Helpful

Delicious and super easy!

By: Theresa
Posted: May 27, 2020
Diet: Vegetarian
0 Helpful

Really good! I used a can of chickpeas and pinto beans and subbed some bacon for about half the beans. Would definitely make again!

By: Carli
Posted: May 26, 2020
Diet: Original
0 Helpful

Bland, was better when I added arugula when eating as leftovers

By: Katie
Posted: May 25, 2020
Diet: Original
0 Helpful

This was good but not awesome. The pesto doesn't get unctuous enough to be a sauce. Should have added some pasta water but I forgot! Still tasty, but preferred the pesto stuffed mushrooms to this.

By: Markell
Posted: May 25, 2020
Diet: Vegetarian
0 Helpful

So quick and delicious! Used gluten-free rotini, which made it feel lighter.

By: Audrey
Posted: May 24, 2020
Diet: Original
0 Helpful