Every Green Pesto & Mushroom Pasta (GF & Vegan)

Posted on by llbalanced
Every Green Pesto & Mushroom Pasta (GF & Vegan)
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    [post_title] => Every Green Pesto & Mushroom Pasta (GF & Vegan)
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07.15

This recipe came about from two simple life facts.

  1. A friend gave me a box of EatBanza chickpea pasta and requested that I give them try and subsequent review
  2. I had a heaping, beautiful mess of basil, arugula and prsley, as well as a container of sliced baby bella mushrooms and 1/2 white onion.

Pesto Mushroom Pasta GAME ON.

The combination seemed too obvious, too good to be true when I was able to cross "grocery run" off the list for the day and whip up this dish.

Pesto Pasta 3 (1 of 1)

Oh, but it wasn't.

It was just right in every single way. This has to be one of my all-time favorite recipes, mainly because good pesto can make a dirty sock delectable. But I also love that this recipe is an homage to fresh green things, to the gorgeous carriers of chlorophyll to whom we owe our life. Literally.

This recipe makes a big enough servings to get you through the work-week, and it tastes better every single day. I used, and adored, the EatBanza rotini noodles, which are made from chickpeas and packed with protein. I highly suggest giving them a try, but if you use other noodles, you might want to add protein from shredded chicken, sausage, chickpeas or other beans.

Also note that you can absolutely make this pesto with one of the three greens, two of them, whatever. Just keep the ratio the same, with three loose cups total.

Pesto Pasta 2 (1 of 1)

This recipe came to me out of serendipitous circumstance, and now it comes to you very deliberately! I hope you will give this a try, and perhaps enjoy it outside in some lovely early evening Summer weather.

 

 

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TOTAL TIME :
6servings
INGREDIENTS
  • PASTA INGREDIENTS
  • 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)
  • PESTO INGREDIENTS
  • 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
DIRECTIONS
  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.
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