Vegan Mushroom Pesto Pasta
This mushroom pesto pasta is another quick vegan midweek dinner. I happened to have a surplus of coriander that needed using up. And pesto is one of great ways to use up lots of herbs. The recipe would be equally delicious made with other herbs, such as basil, wild garlic, or a mixture of various herbs.
- 160 g gluten free pasta
- 1 tbsp oil
- 4 leaves spring greens, cut into larger squares
- 125 g chestnut mushrooms, quartered
- 2 cups coriander (cilantro)
- 1 tbsp cold pressed oil (sunflower or olive)
- 4 tbsp walnuts, pecans or almonds
- vegan parmesan (optional)
- Cook the pasta in salted water according to the instructions
- In the meantime, heat the oil in a pan over medium high heat.
- Stir fry the greens and the mushrooms in the pan, with a little salt and freshly cracked pepper.
- In the meantime, put all the ingredients for the pesto into a blender and blitz a few times. Don't make it too smooth, it's nice to leave a little texture.
- Drain the pasta when it's ready, and add it to the pan with the pesto.
- Stir through and serve, optionally topped with vegan parmesan.
- You could substitute the spring greens with spinach leaves.
- You could add nutritional yeast or lemon juice to the pesto