Simple Mushroom Pasta + Nut-Free Pesto (GF)
For the Pasta:
8 ounces gluten-free pasta
4 tablespoons butter or coconut oil
16 ounces fresh sliced mushrooms
1/4 cup grated or shaved Parmesan cheese
salt, pepper, and fresh thyme for topping
For the Nut-Free Pesto:
1 1/2 cups packed greens (I used 1 cup basil & 1/2 cup spinach)
1/2 to 3/4 cup shredded Parmesan cheese
1/4 cup olive oil
1 clove garlic
juice of 1 lemon
zest of 1 lemon
salt and pepper to taste
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- Meanwhile, combine all pesto ingredients in a food processor and pulse until smooth.
- Heat the butter/coconut oil over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the gluten-free pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh thyme or other herbs to taste.
- Pour gluten-free pasta into bowls and top with a generous spoonful of the nut-free pesto OR stir the pesto directly into the pasta.
- Enjoy with a smile! :)