Fusilli with Sun-dried Tomato Pesto and mushrooms / zucchini / white beans
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.
- 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
- 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
- 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)
- 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)
- Zucchini / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Cheese - Grate cheese. (Can be done up to 3 days ahead)
- Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)
- Beans - Drain and rinse.
- Turn on the oven’s broiler and move one oven rack so that it is about 6” / 15 cm below the heat source.
- Give pesto a stir and add some water until it is smooth and saucy enough to easily coat pasta.
- Heat a large oven-safe skillet with oil over medium heat. Add mushrooms and zucchini and saute until tender, 8 to 10 minutes.
- Add shallots and some salt and saute for 2 minutes more.
- Remove pan from heat and stir in pasta, pesto, and beans.
- 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.)
- Serve pasta with parsley on top. Enjoy!
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.0 Helpful
Delicious and super easy!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!0 Helpful
Bland, was better when I added arugula when eating as leftovers0 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.0 Helpful
So quick and delicious! Used gluten-free rotini, which made it feel lighter.0 Helpful