This tastes fresh and new as a Spring pasta dish. We liked it and feel you would enjoy it too.
Mushroom Pesto Linguine (Serves 2-4) *Adapted from Forks Over Knives
- 12 ounces dry linguine
- 2 pounds fresh mushrooms, sliced
- 8 cloves garlic, minced
- ¼ cup filtered water
- 3 cups fresh basil leaves
- ¼ cup walnuts
- ¼ cup sunflower seeds
- 4 tablespoons lemon juice
- ½ cup or more low-sodium vegetable broth
- 1 teaspoon no salt seasoning
- Freshly ground black pepper to taste
- 15 ounce can no salt cannellini beans, drained
- 6 cups fresh arugula
- 1 teaspoon lemon zest
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, cook mushrooms and garlic in ¼ cup filtered water until tender and liquid evaporates.
Transfer mushroom mixture to a food processor and add basil, walnuts, sunflower seeds, 2 tablespoons of the lemon juice, vegetable broth, no salt seasoning and black pepper. Cover and process until uniformly blended and smooth. Add more vegetable broth as needed, 1 tablespoon at a time, to make the pesto a creamy sauce.
Combine in a bowl arugula, lemon zest and remaining 2 tablespoons lemon juice.
Toss mushroom mixture with pasta to coat and serve pasta topped with bean and arugula mixture.