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Vegan Wild Garlic Pesto-Pasta , w/Mushrooms and Rocket

Too few ratings

Farina

Community Member

“Easy weeknight dinner, the pesto can be stored in the fridge for up to 3 days and also be used as a breadspread. Enjoy!”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g wild garlic
1 tbsp lemon juice
2 tbsp nutritional yeast
150 ml olive oil
50 g cashews
2 tbsp sunflower seeds
salt
pepper
240 g linguine
250 button mushrooms
100 g arugula
50 g pine nuts
avocado

Utensils

  • blender
  • pot
  • frying pan
  • knife
  • cutting board
  • Step 1/5

    • 100 g wild garlic
    • 1 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • 150 ml olive oil
    • 50 g cashews
    • 2 tbsp sunflower seeds
    • salt
    • pepper
    • blender

    Blend all the pesto ingridients in a high speed blender

  • Step 2/5

    • 240 g linguine
    • pot

    Cook Linguine according to package

  • Step 3/5

    • 250 button mushrooms
    • 50 g pine nuts
    • frying pan

    Fry Mushrooms & pine nuts, spice with salt, pepper, chilli powder and italian herbs

  • Step 4/5

    • 100 g arugula
    • avocado
    • knife
    • cutting board

    Slice avocado & add to the pan together with the arugula. Take the warm pan off the stove.

  • Step 5/5

    Serve all together!

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