Linguine with Wild Mushrooms and Creamy Parsley and Avocado Pesto
This recipe itself contains a fair amount of vitamin D (7% per serving), a bunch of group B vitamins and it completely covers the daily intake of vitamin K, that helps our body synthesizing certain proteins which are necessary for blood coagulation (helps prevent excess bleeding) and regulating blood calcium levels. It is also very quick to prepare, which makes it ideal for some nutritious last minute lunch/dinner
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Roughly chop the mushrooms and sauté in some olive oil with a couple of cloves of crushed garlic, a bunch of thyme, salt and pepper.
  2. When they’re hot enough add the white wine and allow it to completely evaporate.
  3. Cook on medium heat until tender (5-10 minutes).
  4. In a food processer combine avocado flesh, parsley, 1 clove of garlic (whole or grated according to your blender’s power), plant based milk and lemon juice.
  5. Blend until smooth and creamy.
  6. Cook the pasta “al dente”.
  7. Drain the pasta making sure to keep some of its water; transfer into a pan and coat it well with the avocado and parsley pesto.
  8. Serve it immediately with mushrooms, fresh parsley and a touch of truffle oil.
Recipe Notes

Feel free to top it with some vegan parmesan or nutritional yeast for extra flavour and nutrients.

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