Pesto Pasta with Mushrooms and Peppers

Pesto Pasta is one of my absolute favorite meals. It is so tasty, especially with a homemade pesto sauce. Many people think sauces are complicated and hard to make, but this one is super easy and takes about 5 minutes total! 


Vegan Pesto Pasta

Servings: 5-6
Prep Time: 10 minutes
Cook Time 10 Minutes

What you will need:

Pantry:
  • 1/2 box of your favorite Rotini Pasta (I used Barilla Veggie Rotini)
  • 1/3 Cup Olive Oil + 2 TBS for sautéing 
  • 1/3 Cup lightly salted or unsalted Cashews
  • 1/2 Cup Nutritional Yeast
  • 1.5 TBS Sea Salt 
  • 1/2 tsp Onion Powder
  • 1/2 tsp garlic powder

Fresh:
  • 4-5 Cloves of Garlic (peeled)
  • 2 Cups fresh Basil
  • 1 TBS Lemon Juice
  • 1 Green Pepper (chopped)
  • 1 Red Pepper (chopped)
  • 8oz Baby Bella Mushrooms (sliced)
  • 5 Green Onions (diced)
  • 1/2 Red Onion (diced)
  • 3/4 Cup halved grape or cherry Tomatoes




Directions:

 For Pesto sauce

  1. Place cashews in food processor and pulse 5-7 times.
  2. Add 1/3 cup oil, garlic, yeast, basil, lemon juice, spices, and salt. 
  3. Pulse 7-10 times, then mix for about 30 seconds. 


For pasta:

  1. Place 1/2 TBS of salt in pot of water and boil.
  2. Add pasta and boil 8 minutes.
  3. Drain pasta and set aside.
  4. Place 2 TBS oil in sauté pan and when heated, add mushrooms and 1/2 the green onion and sauté for 4-5 minutes.
  5. Combine all ingredients in large bowl and stir until all ingredients are covered in pesto.
  6. Refrigerate for 1 hour or serve immediately. 


(Note: Will keep 1-3 days in the refrigerator, although the pesto may darken)


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