Mushroom Spaghetti (GF)

 

Mushroom Pasta (GF)

6 (servings)

 

Ingredients:

½ cup Fresh Basil, loosely packed plus more for garnish

½ cup Extra Virgin Olive Oil

¼ cup Walnuts, chopped

1 tsp. Kosher Salt

1 tsp. Fresh Lemon Juice

2 cloves Fresh Garlic, minced

¼ cup Unsalted Butter, divided

1 tsp. Chili Oil

8 oz. Baby Bella Mushrooms, sliced

5 oz. Shiitake Mushrooms

10 oz. Cherry Tomatoes, halved

1 lb. GF Pasta (your choice)

½ cup Sour Cream

1 cup Baby Spinach, loosely packed

Directions:

Place ½ cup basil, olive oil, walnuts, salt, lemon juice and garlic in a food processer.  Cover and process until smooth.  Reserve 2 tbsp. of the pesto for serving.  Set remaining pesto aside.  In a large skillet over medium heat, warm butter and chili oil.  Add mushrooms and cook about 8 minutes stirring occasionally.  Add tomatoes and continue cooking another 5 minutes or until mushrooms are golden and tomatoes begin to blister.  Now add the remaining pesto and toss to coat.  Remove from heat.  Cook pasta according to directions in a large pot, draining while reserving ½ cup of pasta water.  Return pasta to large pot, add reserved pasta water and sour cream.  Stir to combine well.  Gently stir in the mushroom mixture and divide between 6 pasta bowls and garnish with the remaining fresh basil and pesto before serving.

Notes:              You could add crushed red pepper and lemon zest to the garnish if desired.

Ideas for Future Efforts

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