Every Green Pesto & Mushroom Pasta (GF & Vegan)

Every Green Pesto & Mushroom Pasta (GF & Vegan)
Print Recipe
WP_Post Object
    [ID] => 7375
    [post_author] => 2
    [post_date] => 2016-07-15 06:51:35
    [post_date_gmt] => 2016-07-15 12:51:35
    [post_content] => 
    [post_title] => Every Green Pesto & Mushroom Pasta (GF & Vegan)
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => mushroom-pesto-pasta-gf-vegan
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-07-15 06:51:35
    [post_modified_gmt] => 2016-07-15 12:51:35
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7375
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 4
    [filter] => raw
  • 8 ounces pasta of choice (I used Banza chickpea, link below)
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sliced organic baby bella mushrooms (can also buy whole and slice)
  • 1/2 white onion, chopped into 1/2 inch pieces
  • 2 tablespoons nutritional yeast (sub parmesan cheese)
  • 1 cup toasted pecans
  • 1 cup fresh basil
  • 2 cups fresh parsley
  • 1 cup fresh arugula
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  1. Cook pasta according to package directions. Set aside.
  2. While pasta is cooking, make pesto by combining all ingredients in a food processor except olive oil. While blending, drizzle in olive oil. Scrape down the sides as necessary.
  3. Heat a saute pan to medium and add 2 tablespoons olive oil. When oil is lightly shimmering, add onions and mushrooms. Cook, for 4-6 minutes until veggies are lightly golden brown around the edges. Add cooked pasta and 3/4 of your pesto. Mix everything together, adding a splash of water or two as necessarily to coat pasta evenly with pesto. Taste for seasoning and add more pesto as you like.
  4. Keep covered and refrigerated for up to 1 week.
This entry was posted in . Bookmark the permalink.

Previous Posts:

  • Meg Gore

    I made this for dinner! It was delicious. It did not look as beautiful as this pic, but I think it was every bit as delicious. Also, I tried the Banza pasta for the first time. I loved it! Thank you!!!

    • Laura Lea Bryant

      Oh yay!!! Looks don’t matter, just flavor! I’m thrilled you enjoy it and the Banza pasta as well. Thanks for taking the time to comment!

  • Sarah

    I have made this a bunch! So yummy! My parsley and basil are on fire this year, so it is a perfect use of my resources. Today I didn’t have mushrooms or arugula, so I subbed in spinach and chickpeas. Still really yummy! Thank you!

    • Laura Lea Goldberg

      Wow those substitutions sound amazing! Thank you so much for sharing! Being creative in the kitchen is what it’s all about xx