5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Author:Delphine Fortin
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Yield:4 servings 1x
Category:Savory
Cuisine:Plant-based
Combined with garlic sautéed mushrooms, this super simple walnut pesto pasta is a spin on traditional pesto, full of earthy flavors.
Ingredients
Scale
1 lb (454g) spaghetti or fettuccine
For the walnut pesto:
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon coarse salt
Black pepper
1 cup (125g) walnuts
1/4 cup (60 ml) olive oil
2 Tablespoons (10g) parmesan cheese, grated
1–2 Tablespoons water
For the mushrooms:
10.5 oz (300g) wild mushrooms
1 Tablespoon (20g) butter
1 garlic clove, minced
1 Tablespoon dried white wine
Sea salt
Freshly ground pepper
Instructions
For the walnut pesto:
Combine garlic, oregano, salt, pepper, walnuts and parmesan cheese in a food processor and pulse until combined, scraping down sides of food processor bowl as needed. Slowly add olive oil, pulsing until combined. Do not overprocess or pesto will have very little texture. Taste and adjust the seasoning.
For the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving 1/4 cup cooking water.
Thin pesto with 1 to 2 tablespoons of the reserved pasta cooking water to achieve a sauce that will coat pasta. Drizzle pesto over pasta and toss to combine.
For the mushrooms:
Place a large skillet on high heat. Once hot, melt in the butter, then throw in the mushrooms and sauté for about 2 minutes, stirring often. Add garlic and cook for 30 more seconds. Pour in the white wine and cook until evaporated, about one more minute. Add a pinch of sea salt and freshly ground pepper.
Top the pasta with garlic sautéed mushrooms, and garnish with extra walnuts.