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

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

Based on 1 ratings
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Farina

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 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
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
1
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
    • 1 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!

  • Enjoy your meal!

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

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