Vegan Portobello and Oyster Mushroom Pesto Pasta

I’m a big fan of pesto sauce and find it delicious in pastas, on pizza and as a spread on sandwiches. And it is so simple and quick to make from scratch there really is no need to buy from the store.

Here’s the skinny:

4 oz fresh basil, washed and de-stemmed

1/2 cup raw cashews

2 Tbsp nutritional yeast

4 cloves garlic

2/3 cup olive oil

3/4 tsp salt

Place all ingredients in a blender or food processor and mix until smooth. Soooo easy and incredibly good!

For the pasta:

16 oz pasta of your choice (homemade pasta recipe coming soon)

6 oz portobello mushrooms, chopped

6 oz oyster mushrooms, chopped

1/2 - 3/4 cup pesto sauce

Prepare pasta per manufacturer’s instructions. While the pasta is cooking sauté portobello and oyster mushrooms over medium heat until slightly soft (3-5 minutes). Drain pasta and combine with mushrooms and pesto sauce.