So last Thursday we had one of those tricky days where we had minimal ingredients in the house, but knew we were going away for the weekend, so didn’t want too buy anything that would go off. We had a number of random things leftover in the fridge – sour cream, broccoli, kale and cherry tomatoes. Plus we had a jar of basil pesto and a jar of black olives, that looked like they were on the turn. I instantly went to Google and simply searched ‘sour cream and pesto pasta’. I’ve made pesto pasta numerous times, and I’d used sour cream in a chicken carbonara before, but I wanted to see if there was any such recipe that I could follow, rather than winging it. I was also unsure of how the sour cream would go with the pesto, but it turns out it goes together perfectly!
Once I’d found the ratios of cream to pesto, I whipped up all the veg, and made a massive vegetarian pasta dish! Sometimes I will admit that there can be a thing known as ‘too many vegetables’, (when Stew decides to throw carrot and peas into a Mexican chilli, and it becomes a Shepherd’s Pie), but on this occasion I think you could pretty much whack in anything you fancy. Of course, you could also add chicken or prawns to make it non veggie.
Ingredients (serves 4)
200g wholegrain pasta
4 tablespoons pesto
2 tablespoons sour cream
1 large brown onion, sliced
Half a head of broccoli, cut into florets
2 large handfuls of kale, torn into small pieces
2 large handfuls of cup mushrooms, halved or quartered
2 large handfuls of cherry tomatoes
2 sticks of celery, sliced
4 tablespoons black olives
Parmesan and black pepper to serve
1. Begin by pre-heating the oven at 200 degrees. Add the onion and tomatoes to a roasting dish with a drizzle of olive oil, salt and pepper. Mix well and place in the oven for 10 minutes.
2. When 10 minutes is up, mix the onions and tomatoes again and pop in the oven for a further 15 minutes.
3. At the same time place the pasta in a large sauce pan of boiling water, bring to the boil and then simmer for 15 minutes.
4. Place a colander over a shallow pan of boiling water. Place the broccoli inside and pop a pan lid over the top to steam gently for 10 minutes.
5. Place the mushrooms and celery in a griddle or frying pan with a drop of oil on a low heat. Gently simmer for 5-10 minutes.
6. Add the kale to the broccoli and steam for a further 5 minutes.
7. (I hope all these timings make sense). Basically cook all the vegetables, then drain the pasta and add all the veg to the pasta pan. Mix through the pesto, olives and sour cream.
8. Serve with a sprinkling of parmesan and cracked black pepper.
You could roast all of the veg to make it easy, but personally I think broccoli tastes better steamed. Plus kale is best when steamed. And I really love mushrooms that are cooked slowly so they retain their juice and don’t dry up.
But it’s all dependant on what veg you choose to use! And of course you can add as much or as little pesto and sour cream as you wish. Make it your own 🙂