Mushroom Pesto Pasta
Mushroom Pesto Pasta is a simple dish that requires minimal prep time and tastes gourmet! The pesto has a cashew base and is completely dairy-free. Serve with your favorite pasta for a quick and easy weeknight dinner!
Equipment
- Large Saute Pan
Ingredients
- 12 Ounces Gluten-Free Pasta
- 4-6 Cups Baby Bella Mushrooms, Thinly Sliced
- 1 Sweet Onion
- 1 Tablespoon Olive Oil
Pesto Ingredients
- 2 Cups Basil
- ¾ Cup Raw Cashews
- ⅓ Cup Lemon Juice
- 2 Tablespoons Olive Oil
- 2 Cloves of Garlic
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Start by adding all ingredients in a food processor or blender. Blend until pesto is a smooth and creamy consistency. (Add water if needed.)
- In a large sauté pan add olive oil, sliced onions, and mushrooms. Cook on medium heat covered, stirring occasionally.
- In a separate pot add gluten-free pasta and cook according to the package instructions.
- Finally, add the cooked pasta, pesto, and a little pasta water into the pan with cooked onions and mushrooms. Stir well and serve hot!
Notes
Expert Tips
- To save on time, use premade pesto sauce!
- Use a little of the pasta water to thin out the sauce. (About ½-1 cup.)
- Top the pasta dish with chopped cashews and freshly chopped basil.
- To make this dish a little heartier, serve with chicken or steak!
How to store leftovers
Store leftover pasta in the refrigerator for up to 5 days in an airtight container. ** See full post for more information and step by step photos.Nutrition
Serving: 1ServingCalories: 572kcalCarbohydrates: 81gProtein: 15gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 643mgPotassium: 645mgFiber: 4gSugar: 7gVitamin A: 636IUVitamin C: 15mgCalcium: 65mgIron: 4mg
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