Pasta with Wild Mushrooms and Creamy Parsley and Avocado Pesto
If you’re looking for a cosy and flavourful pasta dish you’ll love these linguine with wild mushrooms topped with a pesto made from avocado and parsley! 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
Servings Prep Time
4people 10minutes
Cook Time
  • 320 gr Linguine Pasta
  • 200 gr Wild Mushrooms(Pied de Mouton-Hydnum Repandum)
  • 250ml Plant Based Milk(Soy)
  • 1 Avocado
  • cup ½Fresh Parsley
  • 3tbsp White Wine
  • 2tbsp olive oil
  • 2 Garlic Cloves
  • ½ Lemon(juice)
  • Thyme
  • Salt
  • Pepper
  • Truffle Oil(optional)
  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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