Mushroom Pesto Pasta (Vegan!)

Name: Mushroom Pesto Pasta (Vegan!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 oz. pasta; 8 oz. cremini mushrooms; 3-4 cloves garlic; 3 roma tomatoes; 3/4 cup Walnut pesto; salt and pepper to taste; 1/2 cup dairy-free milk, plain & unsweetened; 1 Tbsp. apple cider vinegar

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
310 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Mushroom Pesto Pasta (Vegan!)

Clara Sanders

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Inspired by Noodles & Company's Pesto Cavatappi dish, this version is dairy-free and oil-free! It features tender mushrooms, tomatoes, garlic, and a creamy basil pesto sauce.

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Ingredients

Servings

8 oz. pasta (gluten-free if desired)
8 oz. cremini mushrooms
3-4 cloves garlic
3 roma tomatoes
3/4 cup Walnut pesto
salt and pepper to taste

For the vegan buttermilk:

1/2 cup dairy-free milk, plain & unsweetened
1 Tbsp. apple cider vinegar (or white vinegar)

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Instructions

Make the pesto or prepare this ahead of time. You'll need one batch of my homemade pesto (or 3/4 cup of your own favorite vegan pesto).
Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
Meanwhile, make the buttermilk: Add milk and vinegar to a small bowl or jar. Stir and set aside for a few minutes. It should slightly curdle.
Prepare veggies: Slice mushrooms, mince garlic, and chop tomatoes.
In a large pan over medium-high heat, sauté mushrooms for 5-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
When mushrooms are softened, add garlic. Stir and sauté 1 minute.
Add tomato and buttermilk mixture. Stir and cook 3-4 minutes.
Decrease heat to low. Add pasta (cooked & drained) and pesto. I use the full batch of pesto for extra-bold flavor, but add less if preferred.
Stir well to combine and heat for 2-3 minutes. Salt and pepper to taste. Serve with vegan parmesan if desired.

Notes

For gluten-free: Use your favorite GF pasta. Cavatappi, fusilli, penne, or elbow pasta work great.
For oil-free: Use my homemade pesto recipe or your own favorite. (Be aware most classic pesto recipes include dairy and oil.)
Yield: Recipe makes about 6 cups (or about four 1.5-cup servings).

Nutrition Information

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Calories 310kcal (16%) Carbohydrates 50g (17%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Monounsaturated Fat 2g Potassium 447mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 761IU (15%) Vitamin C 9mg (10%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 310 kcal

% Daily Value*

Calories	310kcal	16%
Carbohydrates	50g	17%
Protein	11g	22%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	2g	10%
Potassium	447mg	10%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	761IU	15%
Vitamin C	9mg	10%
Calcium	93mg	9%
Iron	3mg	17%