Healthy Dinner: Three Mushroom Pesto Linguine

It's OK if you're drooling already. This is one of those recipes that is certainly as good as it looks. When you're after the comfort of a belly-warming pasta dish, this is the one. The pesto quantity makes enough for 4-6 servings, but if I'm not cooking for a group then I keep the mix in a jar in the fridge and use it later that week. Although classic pesto contains parmesan cheese, this lighter, vegan version gets its savory, cheesy goodness from nutritional yeast. Nutritional yeast is a vegan favorite--not only for its magic flavor but also because it's a very good source of vitamin B 12, which isn't terribly easy to source in a plant-based diet. Unless, of course, you're always making this pesto ;)

Healthy Dinner: Three Mushroom and Spring Green Pesto Linguine

Healthy Dinner: Three Mushroom Pesto Linguine

Recipe Type: Hearty Entrees

YIELDS 4-6 servings

PREP TIME 20 min

COOK TIME 20 min

TOTAL TIME 40 min

Directions

For the Pesto:
1. Start by toasting your pine nuts in a pan over medium heat, turning constantly to avoid burning.
2. Once toasted and cooled, blend well with all the other pesto ingredients until you achieve a smooth pesto.

For the Pasta and Veggies:
1. Prepare linguine according to package instructions.
2. Fry your mushrooms over medium heat in grapeseed oil for five minutes until they start to soften.
3. Add the greens to the pan with the mushrooms (with the exception of spinach here–that one can be added to pasta for last minute of boiling to wilt), and fry for a further five minutes until all soft. Add any desired seasoning.
4. Drain your pasta, then combine with veggies and a good dollop of the pesto.
5. Serve up and top with vegan parmesan if you like.

Vegan Pasta with Broccoli and Chickpeas

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Photos: Kat Kennedy