Mushroom Pasta
This mushroom pasta is creamy, satisfying, and deceptively simple to make! Enjoy it as a quick dinner or something a little more fancy!
Ingredients
For Chestnut Parsley Pesto:
- 1/3 cup Parsley chopped
- 1 1/2 cloves Garlic minced
- 1/4 teaspoon Miso Paste
- 1 1/2 tablespoons Nutritional Yeast
- 1/4 cup Olive Oil
- 4 Ounces Chesnuts chopped finely (from a Tin or a Vacuum-Pack)
- 1 tsp salt to taste
For Mushrooms:
- 1 1/2 tablespoons Butter
- 7 Ounces Brown Mushrooms sliced
- 1 tsp pepper to taste
- 6 Ounces Pasta I used fusilli
- 1 tbsp Parsley chopped, to garnish
- 1 tbsp Parmesan to garnish
Instructions
- Bring water to boil in a large pot. Liberally salt the water and then boil Pasta according to package directions.
- Meanwhile, combine Parsley, Garlic, Miso, Nutritional Yeast and Olive Oil in a food processor. Process till finely chopped, but not a Puree.
- Add chopped Chestnuts to the food processor and Pulse until everything is combined and you have a coarse Pesto. Season to taste and set aside.
- In a small saucepan, melt Vegan Butter. Add Mushrooms and cook until Golden. Season with Salt and Pepper.
- Once pasta is cooked, drain and reserve about 1/2 a cup of the cooking liquid.
- In a saucepan, combine Mushrooms, Chestnut Pesto and Cooked Pasta. Toss well and add reserved cooking liquid to loosen the Pesto up.
- Season with Salt and Pepper and serve warm, sprinkled with additional Parsley or Vegan Parmesan.
Notes
TO STORE: You can refrigerate it for up to 3 days using an air-tight container.
TO FREEZE: Let it cool completely before transferring it to a freezer-safe container. You can freeze it for up to 2 months.
TO REHEAT: Thaw the pasta and heat it in a pan adding a little water till hot. You can heat it in a microwave as well.
Nutrition
Serving: 1servingCalories: 187kcalCarbohydrates: 7gProtein: 4gFat: 17gSaturated Fat: 3gTrans Fat: 1gSodium: 859mgPotassium: 466mgFiber: 2gSugar: 3gVitamin A: 893IUVitamin C: 11mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!