VEGAN PESTO WITH MUSHROOMS AND PASTA PENNE

by The White Chestnut November 3, 2019 0 comment
VEGAN PESTO WITH MUSHROOMS AND PASTA PENNE

VEGAN PESTO WITH MUSHROOMS AND PASTA PENNE

Hi! It is raining outside, what a better recipe than vegan pesto with mushrooms and pasta penne! I can´t imagine anything better, a warm bowl of pasta penne with savory homemade pesto and sauteed mushrooms, yum!

There is nothing like homemade pesto, it tastes really delicious, fresh, savory, creamy, much better than the one that you can find in the supermarket, there is nothing better like homemade food.

I replaced the parmesan cheese with nutritional yeast and a tablespoon of lemon juice, it works wonders, I love to add a bit of lemon juice, it gives a really delicious touch to the pesto.

I love the bright green of the pesto, it works deliciously with the mushroom and leek.

Pesto, it kind of looks to me like a really difficult recipe to make, but honestly so easy, you can make it in five minutes using the food processor. I don´t know what I will be cooking without my food processor it saves me so much time!

I really hope you like this recipe, I really enjoyed.


INGREDIENTS


ingredients for the pesto:

½ cup cashews

¾ cup nutritional yeast

2 garlic cloves

6 cups basil leaves around about 3 bunches

¾ cup extra-virgin olive oil

1 tsp Himalayan pink salt

a tbsp lemon juice

ingredients for the pasta:

2 cups mushrooms

500g pasta penne

2 tbsp olive oil

a leek, sliced

a tsp chili flakes


Preparation time: 15 minutes
Total time: 35 minutes
Serving size: 4 serves

METHOD

Let´s make this delicious vegan pesto with mushrooms and pasta penne!

Let´s start by boiling some water, cook the pasta penne following the instructions.

In a pan, at medium heat, pour 2 tablespoons of olive oil, one warm, cook the sliced leek until soft from around 5 minutes.

Then add the mushrooms, give it a good stir and cover the pan with a lid, cook it a medium heat for 10 minutes until soft.

Let´s make the vegan pesto! In a food processor mix ½ cup cashews, ¾ cup nutritional yeast, 2 garlic cloves, 6 cups basil leaves around about 3 bunches, ¾ cup extra-virgin olive oil and, a tsp of Himalayan pink salt and a tbsp of lemon juice, blend it for 5 minutes until you get a creamy texture.

Once the pasta is al dente, the mushrooms are cooked and the pesto is ready, mix all the ingredients and top it all with some chili flakes to give it some spiciness.

I hope you like it!

LEFTOVERS?

You can keep the leftovers in the fridge for 3 days.

IF YOU LOVE THIS RECIPE

You will enjoy these recipes too! VEGAN PASTA WITH SPICY ZUCCHINI, PARMESAN AND BASIL , VEGAN PESTO.
Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

These are the products that I use on this recipe

FOOD PROCESSOR

 

CASSEROLE

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