BASIL-WALNUT PESTO + MUSHROOMS, JALAPENO & SUN-DRIED TOMATOES
This flavorful vegan pasta with pesto dish is quick and easy, ready in about 25 minutes!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 3
- Category: Entree, Condiment
- Cuisine: Vegan
Ingredients
- 2/3 cup sun-dried tomatoes, softened
- 8 oz. package mushrooms, sliced
- 2 jalapenos, sliced and seeds discarded
- 1 tablespoon extra virgin olive oil
- 8 oz. pasta of choice
- almond parmesan, for topping
Walnut Basil Pesto
- 2 cups basil, packed
- 1/2 cup walnuts
- 1/4 cup extra virgin olive oil
- 2 tablespoon lemon
- 3 or 4 garlic cloves
- himalayan salt & pepper to taste (I used white pepper)
- 1 tablespoon nutritional yeast, optional*
Instructions
Pesto: Start with your pesto by combining ingredients in food processor, process until blended and creamy, stopping to scrape down the sides as needed. Set aside.
Pasta: Cook pasta according to package, drain and return to pot you cooked it in. Add a small amount of oil and toss to coat.
Saute veggies: In saute pan heat oil over medium, saute mushrooms, sun dried tomatoes and jalapeno for 4 – 5 minutes or until mushrooms are tender. It should be smelling pretty delicious about now! Remove from heat.
Assemble: Toss pasta with pesto. Place pasta on individual serving dishes and top with sauteed vegetables, add salt and pepper to taste. Top with almond parmesan for even more flavor.
Serves 2 – 3
Notes
I didn’t use the nutritional yeast in my recipe, it’s a good healthy option for those seeking to replace the cheese flavor in other pesto recipes. Add slowly until you find the amount you like.
Use as much of the sun-dried tomatoes, mushrooms and jalapeno pepper as you like.
Use rice or quinoa pasta to make this gluten free.