Anti Inflammatory Classic Mushroom Pesto Pasta
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 2 cloves garlic, peeled
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For the pasta
- 12 oz linguine or spaghetti
- 1 tbsp kosher salt (for pasta water)
For the mushrooms
- 1 lb cremini mushrooms, sliced ¼-inch thick
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
- ¼ tsp kosher salt
For serving
- parmesan cheese, freshly grated, to taste (optional)Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Make the pesto: Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted pine nuts, basil, Parmesan, garlic, salt, and black pepper in a food processor. Pulse 8–10 times until coarsely chopped. With the machine running, stream in the olive oil until the pesto is smooth with a few flecks of basil still visible. Set aside.
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