Vegetables In A Creamy Pesto Sauce

1. 1

   Steam the carrots, mushrooms, yellow squash, and zucchini for 5-8 minutes.

2. 2

   If making zoodles, add them to a colander and add salt, let them stand in the sink for at least 10 minutes to draw out some of the water. When ready, dry them with paper towels.

3. 3

   While the vegetables are steaming, heat some cooking fat, coconut milk (start with a 1/2 cup), salt and pepper over medium-high heat until boiling.

4. 4

   Turn down the heat to medium and add in the pesto and lemon juice, stir until well incorporated. Taste, and add seasoning as you like.

5. 5

   Bring the sauce to a simmer and add the zoodles and gently mix with tongs, cook for 1 to 2 minutes.

6. 6

   Next, add the spinach and cook until wilted.

7. 7

   Add the remaining vegetables and gently mix. Let the vegetables simmer in the sauce for a few minutes, just make sure they don't overcook.

8. 8

   Serve while it's warm.

9. 9

   If you like this recipe, feel free to check out the others at http://paleo.mustardchief.com

* Per serving · 4 servings · Values may vary.