Place 1/2 cup basil, olive oil, walnuts, salt, lemon juice, and garlic in a food processor or blender. Cover and process or blend until smooth. Reserve 2 tablespoon pesto for serving; set pesto aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This Vegan Mushroom Pasta is coated with homemade pesto, mushroom, and spinach mixture, filling each bite with hearty and earthy flavors. It's the perfect pasta dish for a delicious weeknight meal!
If you're looking to spend less time in the kitchen, make this recipe with Gustare Vita basil pesto.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. fresh basil leaves, lightly packed, plus additional sliced basil for garnish | ||
| ½ c. Gustare Vita extra virgin olive oil | ||
| ¼ c. Hy-Vee chopped walnuts | ||
| 1 tsp. kosher salt | ||
| 1 tsp. fresh lemon juice | ||
| 2 clove(s) garlic, minced | ||
| ¼ c. vegan butter alternative, divided | ||
| 1 tsp. chili oil | ||
| 1 (8-oz.) pkg. sliced baby bella mushrooms | ||
| ½ (5-oz.) pkg. sliced shiitake mushrooms | ||
| 1 (10-oz) pkg. cherry tomatoes, halved | ||
| ½ (16-oz.) pkg. Hy-Vee angel hair pasta | ||
| ½ c. vegan sour cream alternative | ||
| 1 c. Full Circle Market organic baby spinach, chopped | ||
| Hy-Vee crushed red pepper, for garnish | ||
| Lemon zest, for garnish |
Things To Grab
- Food processor or blender
- Large nonstick skillet
- Large saucepan
- 6 serving plates
Directions
Heat vegan butter and chili oil in a large nonstick skillet over medium heat. Add baby bella and shiitake mushrooms; cook 8 minutes, stirring occasionally. Add tomatoes; cook 5 to 7 minutes or until mushrooms are golden and cherry tomatoes begin to blister. Add remaining pesto to mushroom mixture and toss to coat. Remove from heat.
Cook pasta in a large saucepan in boiling salted water according to package directions. Drain pasta, reserving 1/2 cup pasta water.
Return pasta to saucepan. Add reserved pasta water and vegan sour cream; stir until combined. Gently stir in spinach and mushroom mixture. Transfer to 6 serving plates. Garnish with crushed red pepper, lemon zest, sliced basil, and reserved 2 tablespoon pesto, if desired.
Nutrition facts
Servings
590 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 0mg
- Sodium: 460mg
- Total Carbohydrates: 65g
- Protein: 13g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%