Fresh Pesto & Wild Mushroom Pasta

On Wednesday I went over to Nikki's house. Nikki makes the gorgeous skin tea and tinctures that support skin healing. She also makes the best sourdough bread and as it turns out ... fresh pesto! Her version had parmesan in it and I wondered if I could recreate something similar with nutritional yeast. 

Then this evening in Tesco - as if by universe shopping magic ... there it was, vegan parmesan! This is the stuff I'm talking about. If you're particularly sensitive to nightshades ... it does contain potato starch so you might want to look online for a different vegan cheese. The Vegan Kind is a great shop. Check out this cheese they ddo for example. Enjoy the recipe. 

INGREDIENTS

Pesto

Two big handfuls of basil (about 60g)

75g vegan parmesan (replace with nutritional yeast if you're very sensitive to nightshades)

2 cloves garlic

Juice of half a lemon

1/2 tsp salt

1/2 cup macadamia nuts

1/4 cup olive oil 

Pasta

100g GF tagliatelle 

Handful of wild mushrooms

Tbsp Olive oil

Tsp mixed dried Italian herbs 

HERE'S HOW

Add all the pesto ingredients to your food processor and chop or pulse to create a textured pesto. The more you whiz the smoother it will be

Boil a pan of water, add the tagliatelle and dried herbs, cook as per packet instructions (usually 5 to 8 mins)

Heat a tbsp of olive oil in a pan and add the mushrooms, warm gently stirring well

Drain the pasta, stir in the pesto, stir in the mushrooms and serve with grated vegan parmesan & black pepper

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