Every Green Mushroom & Pesto Pasta


Every Green Pesto & Mushroom Pasta

All the beautiful green things come together in one of my all-time favorite vegetarian dishes!
Servings 6



  • 8 ounces pasta of choice
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sliced 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 roasted nuts of choice
  • 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


  • Cook pasta according to package directions. Set aside.
  • 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.
  • 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.
  • Keep covered and refrigerated for up to 1 week.
Course: Entree, Main Course, Side Dish
Cuisine: American
Keyword: Dairy Free, Gluten Free, healthy dinner, mushrooms, pasta, pesto, plantbased, Vegetarian

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