Paleo Classic Mushroom Pesto Pasta

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
Goodness Gardens Packaged Basil - 2 Oz Organic Fresh Basil - Each Basil Hydroponic Prepacked Bowery Basil - 1.5 OZ 80 Acres Farms Fresh All About That BASIL
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⅓ cup pine nuts
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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 tip
Use 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 tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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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