Cashew Basil Pesto Pasta with Mushrooms
This Cashew basil pesto pasta with mushrooms is a super simple, plant-based dinner made in under 30 minutes.
For the pesto
- 1 cup (30g) tightly packed fresh basil
- 1/2 cup (80g) cashews
- 1 clove garlic
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 4 tbsp extra virgin olive oil
- 3 tbsp water, plus more if necessary
- ½ - ¾ tsp salt, to taste
For the pasta
- 4 servings of pasta
- 2 cups (120g) fresh mushrooms, sliced
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- handful of cashews, toasted
- salt to taste
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Meanwhile, add all the pesto ingredients to a food processor and blend until the mixture is well blended but still has some texture, stopping as necessary to scrape down the sides. You may need to add more water to get it to your desired consistency.
Heat the olive oil in a large skillet over medium high heat. Add one clove of the minced garlic and sauté for about 30 seconds, until fragrant. Add the mushrooms and sauté for 5-10 minutes, until browned and softened. Season with salt, to taste.
Toss the pasta, cashew basil pesto and sautéed mushrooms together.
Divide among plates and top with toasted cashews.
- Store the pesto in an airtight container in the fridge for up to 3 days.
- You can substitute half of basil with baby spinach. The pesto will still be super delicious.