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Vegan Pesto and Mushroom Pasta

By Bethen House (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
A simple lunchtime meal. Easy, quick and lots of flavor.
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Ingredients

Homemade Pesto

  • 25g Fresh Basil
  • 1 Small Garlic Clove
  • 10g Pine Nuts
  • 1/2 Juice of a Lemon
  • 70ml Extra-Virgin Olive Oil

Pasta

  • 25g Fresh Basil
  • 1 Small Garlic Clove
  • 10g Pine Nuts
  • 1/2 Juice of a Lemon
  • 70ml Extra-Virgin Olive Oil
  • 180g Penne Pasta
  • 2 Tbsp Rapeseed Oil
  • 100g Fresh Green Beans
  • 100g Chestnut Mushrooms
  • 1/2 Juice of a Lemon
  • Chilli flakes (optional)

Method

  • STEP 1
    In a pestle and mortar (alternative way in a food processor), add the basil leaves and pound until bruised. Crush your garlic into the mix, and continue to pound until a paste is formed. Add in the pine nuts, and start to crush them up (to your own preference on how chunky you want the paste).
  • STEP 2
    Once to your liking, add in juice of half the lemon and the olive oil. Season to taste, and spoon the pesto mix into a container which can be used to transfer the paste into the pasta later on.
  • STEP 3
    Now onto the pasta, bring water to boil in a saucepan, adding a couple of pinches of salt and cook the penne to the recommendations on the packet. Meanwhile, heat up the rapeseed oil in a frying pan and slice the mushrooms, and slice the green beans in half. Add the veg to the pan and fry on a medium heat for around 6 minutes, or until the mushrooms have wilted. Squeeze the other half of the lemon juice into the veg and season to taste, and lower the heat.
  • STEP 4
    Once the penne is cooked, drain and put back into the saucepan. Add in the pesto, mushrooms and green beans and mix together. Serve up in a pasta bowl, and you can add vegan Parmesan and/or chill flakes (optional)
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    Rating: 5 out of 5.1 rating
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