INGREDIENTS
1 tbsp olive oil
500g / 18oz mushrooms (quartered)
400g / 14oz pasta
1 cup basil
½ cup walnuts
2 cloves garlic
¼ cup olive oil
1 tbsp lemon juice
½ cup sun-dried tomatoes
2 tbsp nutritional yeast
INSTRUCTIONS
Combine all ingredients for the pesto in a food processor and process until it has formed a smooth texture with small chunks.
Bring water to a boil and cook the pasta according to the instructions.
While the pasta cooks sauté the mushrooms in a seperate pan until brown. Put aside when done.
Drain the pasta when cooked. Return to pan and mix the pesto through the pasta.
Mix half the mushrooms through the pasta and use the remainder to garnish the pasta when serving.
bon appetit
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