Mushroom Pesto Linguine

This tastes fresh and new as a Spring pasta dish. We liked it and feel you would enjoy it too.

Mushroom Pesto Linguine (Serves 2-4) *Adapted from Forks Over Knives

  • 12 ounces dry linguine
  • 2 pounds fresh mushrooms, sliced
  • 8 cloves garlic, minced
  • ¼ cup filtered water
  • 3 cups fresh basil leaves
  • ¼ cup walnuts
  • ¼ cup sunflower seeds
  • 4 tablespoons lemon juice
  • ½ cup or more low-sodium vegetable broth
  • 1 teaspoon no salt seasoning
  • Freshly ground black pepper to taste
  • 15 ounce can no salt cannellini beans, drained
  • 6 cups fresh arugula
  • 1 teaspoon lemon zest

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, cook mushrooms and garlic in ¼ cup filtered water until tender and liquid evaporates.

Transfer mushroom mixture to a food processor and add basil, walnuts, sunflower seeds, 2 tablespoons of the lemon juice, vegetable broth, no salt seasoning and black pepper. Cover and process until uniformly blended and smooth. Add more vegetable broth as needed, 1 tablespoon at a time, to make the pesto a creamy sauce.

Combine in a bowl arugula, lemon zest and remaining 2 tablespoons lemon juice.

Toss mushroom mixture with pasta to coat and serve pasta topped with bean and arugula mixture.