Mushroom Pesto Pasta (Vegan!)
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.
Servings: 4
Ingredients
- 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)
Instructions
- 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 Per Serving (Estimate)
Calories: 310 kcal | Carbohydrates: 50 g | Protein: 11 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 2 g | Potassium: 447 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 761 IU | Vitamin C: 9 mg | Calcium: 93 mg | Iron: 3 mg
