Creamy Sun-Dried Tomato Pesto Pasta with Mushrooms
A light, fresh, vegetarian pasta dish that's ready in under 30 minutes. Sun-Dried Tomato Pesto Pasta combines pasta with a creamy pesto sauce, and is topped with fried mushrooms, creating a big bowl of healthy comfort food at it's finest!
Course
Main Course
Cuisine
Italian
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4
Calories580kcal
Ingredients
375gdry pasta (whole wheat)
6tbsppine nuts
1 cupbasil
1cupsun-dried tomatoes (packed in oil)
1/4cupolive oil
2tbsplemon juice
1clovegarlic
1tspsalt
225 gwhite mushrooms
Instructions
Cook pasta according to package instructions. Drain pasta and place back in pot. Set aside until pesto is ready.
Toast pine nuts in frying pan on stove over medium heat for approx. 5 minutes. Stir throughout and cook until nuts start to appear slightly toasted (watch carefully as they are easy to burn).
Place mushrooms in frying pan and cook on medium heat for approximately 10 minutes, stirring periodically. Remove from heat once mushrooms are starting to brown and get a little crispy.
Combine basil, sun-dried tomatoes, olive oil, lemon juice, salt, and 3 tbsps. of pine nuts in blender or food processor. Blend for 1-2 minutes. Scrap down sides and blend again until mixture is smooth.
Pour pesto mixture over pasta in the pot, and toss to coat. Add mushrooms and combine.
Serve pasta in bowls and top with remaining pine nuts and chopped fresh basil. Enjoy!