Although classic pesto contains parmesan cheese, this lighter, vegan version gets its savory, cheesy goodness from nutritional yeast. Nutritional yeast is a vegan favorite–not only for its magic flavor but also because it’s a very good source of vitamin B 12, which isn’t terribly easy to source in a plant-based diet. Unless, of course, you’re always making this pesto 😉
Three Mushroom Pesto Linguine with Spring Greens
- For the Pesto:
- 2/3 cup olive oil
- 1/3 cup pine nuts
- 5-6 garlic cloves
- 1/3 cup nutritional yeast
- one bunch fresh basil
- additional seasoning of your choice, to taste
- For the Pasta and Veggies:
- 1 package linguine
- 3 varieties of mushroom (I like oyster, chestnut, and mini portobello)–use as many as you like
- A few handfuls spring greens (can also be substituted with spinach, kale, or chard)
- 1 tablespoon grapeseed oil, or cooking oil of choice
- vegan parmesan to taste (optional)
For the Pesto:
1. Start by toasting your pine nuts in a pan over medium heat, turning constantly to avoid burning.
2. Once toasted and cooled, blend well with all the other pesto ingredients until you achieve a smooth pesto.
For the Pasta and Veggies:
1. Prepare linguine according to package instructions.
2. Fry your mushrooms over medium heat in grapeseed oil for five minutes until they start to soften.
3. Add the greens to the pan with the mushrooms (with the exception of spinach here–that one can be added to pasta for last minute of boiling to wilt), and fry for a further five minutes until all soft. Add any desired seasoning.
4. Drain your pasta, then combine with veggies and a good dollop of the pesto.
5. Serve up and top with vegan parmesan if you like.
Also by Kat: Vegan Dark Chocolate Cake
Related: Creamy Sundried Tomato Pasta Sauce
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
Photos: Kat Kennedy