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.