Quick pan sautéed vegetables in pesto

Quick pan sautéed vegetables in pesto

Quick pan sautéed vegetables in pesto

Quick veg - mushroom, spinach, onions and cream 3

This is a very quick and nutritious dish that will go well on the side of cooked meats, poultry or fish. If you need more carbs I suggest steamed summer potatoes or oven roasted roots like sweet potato, potato, or butternut squash topped with extra virgin olive oil and fresh chopped or dried herbs.


Portobello mushrooms

  • Butter or coconut oil or extra virgin olive oil
  • 1 red onion – peeled and finely chopped
  • 1 clove of garlic – smashed or mashed J
  • Several Portobello or large capped local mushrooms – chopped into thick slices
  • Small bunch Swiss chard (spinach or kale will also work) – washed and shredded
  • Pesto – I like the Superquinn variety but usually I make my own as I make it more concentrated in herbs and lower in oil and I omit the cheese. There are good versions of cheese and dairy free pesto available in specialist stores and I recommend these over the cheesy fatty pesto’s available in the supermarkets.
  • Optional dollop of cream or low-fat cheese
  • Seasoning: sea salt and freshly cracked black pepper


Easy peasy; first heat the oil in a large saucepan (preferably a green one that is Teflon free). Sauté the onions and garlic until starting to turn translucent; add the mushrooms and when these look cooked add the chopped greens, pesto and cream or cream cheese if using. Toss until just done; season to taste and serve.


Enjoy; love Andrea

Andi swimming
With my little niece-monsters

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