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Creamy Avocado Pesto Pasta with Portobello Mushrooms
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Brief Description
Homemade avocado pesto served over pasta with mushrooms sauteed in balsamic vinaigrette.
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Main Ingredient
portobello mushrooms
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Category: Pasta
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
I prefer rice pasta for the stickiness and texture. This is great served with a Greek type salad or roasted vegetables. The Avocado pesto is a perfect spread on bread and toast, too!
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Posted By: LegacyCookbook
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Posted On: Sep 28, 2017
Number of Servings:
Ingredients:
- - spaghetti style pasta
- - large package of baby portobello mushrooms
- - balsamic vinaigrette
- 1 - large Haas avocado
- 1/3 cups - sunflower seeds OR pine nuts optional
- 1/3 cups - extra virgin olive oil
- 1/2 cups - fresh basil leaves
- 1 cloves - or 2 cloves of garlic as desired
- - squeeze of lemon or lime
- - salt to taste
Directions:
Cook pasta to your desired texture.
Cut up and marinate portobello mushrooms in the balsamic vinaigrette for at least a few hours. If you do not have time to do that, you can still saute them in the vinaigrette and they will be delicious! Saute the mushrooms on medium heat with the lid on, stirring occasionally, for about 10-15 minutes. Mushrooms will cook down and will be tender and easy to eat.
Avocado Pesto -
In a food processor, add avocado, nuts or seeds, olive oil, basil leaves, garlic, salt and lime. Blend until smooth. (You may need to add more oil if the avocado is larger).
Putting it all together:
Drain your pasta and set a portion size on your plate. Add a large spoonful of your Avocado Pesto on top and then top your pasta and pesto with your mushrooms and enjoy!! Your mouth will thank you!
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