Roasted Wild Mushrooms with Chili Oil & Vegan Pesto Cream Sauce over Pasta
Jan 07, 2021, Updated Sep 30, 2022
Wonderful Meaty Roasted Mushrooms Team with a Vegan Pine Nut-Pesto Creamy Sauce Layered over Pasta.
Mushrooms are basted with my quick homemade Chili Oil for a spicy bite.
This Vegan recipe includes many Wild Mushrooms, a luxurious texture and hearty flavor – cooked perfectly with crisp edges!
Toss with Pasta in a Vegan Pine Nut-Basil Creamy Sauce – a game-changer Vegan Sauce!
You will soak the pine nuts and whirl them in a blender until oh-so-creamy, then add pesto.
Lemon Zest and Nutritional Yeast boost it’s flavor.
I’m eating a Vegan dinner at least once a week… and mostly a Vegetarian lunch.
I do love vegetables and write many Vegan & Vegetarian recipes that are health-conscious too!
My advise is to try new ingredients and techniques so it’s not the same old boring recipe...
So – I’m always testing new recipes with tons of flavor with a good dose of fiber and this recipe is no exception.
Choose the pasta you like! There are so many gluten free options today that are fiber-rich made from plants – like chickpea and lentil varieties.
See my method for:
- Roasting Mushrooms Perfectly
- How to make and use Homemade Chili Oil
- Creating a Vegan Sauce in a Blender
- Tossing the Dish Together and Garnishing with Fresh Basil
A well- rounded Vegan dish ~ choose your favorite pasta! I’m using a Greek tubular pasta; you can use a whole wheat variety – or a chickpea, rice or lentil one for gluten free.
Recipe Overview:
Have Chili Oil ready. Soak the Pine Nuts for the sauce. Roast Mushrooms in the oven, brushed with Chili Oil. Make the blender Pine Nut Basil Sauce. Cook Pasta.
Some Mushrooms might look unusual, but they have an array of complex, earthy flavors — and they pack a powerful health-supporting punch. Some have a meaty, umami, slightly smoky flavor, some more aromatic and delicate. They are are high in protein and vitamin B12.
Consider Going Vegan One Night a Week:
Ditching meat, even one day a week is not about what you are taking away… but what you are adding to your diet!
Eating more vegetables, whole grains, beans and legumes offer many health benefits (which can help prevent heart disease, certain cancers and diabetes.)
Consuming a plant-based diet can benefit the environment.
Vegetables are nutrient powerhouses and add color and texture to your meals – use them more often in your recipes, and on your plate.
Many foods that aren’t made with animals are still unhealthy! Watch out for heavily processed foods!
And – really think about removing processed foods out of our diets (I did!) – it helps to reduce inflammation.
The Flexitarian diet (flexible and vegetarian) is primarily plant-based but with small amounts of meat and dairy. It is considered a great all-around “diet” choice and easier to adhere to than a Vegan diet.
This ‘vegetarian-ish’ way of eating will keep you well nourished while adding more fiber in your daily routine.
By eating more plants and less meat in the New Year – – can improve our health… and make our planet healthier.
Enjoy,
Karen
I’ve used Loi Pasta (called simply “macaroni”) – non GMO made in Greece. Has a nice texture and bite with a cool appearance. Use you favorite pasta!
Roasted Wild Mushrooms with Chili Oil & Vegan Pesto Cream Sauce over Pasta
Ingredients
- 2 tablespoons home made chili oil , (see recipe; make ahead)
- 8 ounces mixed wild mushrooms*
- 8 ounces cremini mushrooms
- 1/4 cup pine nuts, (soaked in filtered water)
- 1/2 teaspoon lemon zest
- 6 tablespoons filtered water
- 3 tablespoons nutritional yeast
- 3 tablespoons basil pesto
- 1 tablespoon extra virgin olive oil
- 12 ounces pasta, (or gluten free pasta)
- 2 tablespoons fresh basil leaves
Instructions
- Soak the pine nuts - add them into a bowl with hot water to cover by 2 inches. Set aside to soften at least 45 minutes (up to 4 hours.)Preheat the oven to 375 degrees.
- Trim the wild and cremini mushrooms and cut away any ends and long stems. Cut them into similar sizes. Shiitakes I left whole, King Trumpets I cut in half, Maitake & Golden Oysters I cut into 1 1/2 inch pieces and Cremini I halved. Using a damp paper towel, wipe of any dirt.
- Line two baking sheets with parchment paper.Lay out the mushrooms so they are not touching and brush with 2 tablespoons of Chili Oil, using a pastry brush. Sprinkle the tops with sea salt taste.
- Roast until the mushrooms are nicely browned and crispy around the edges - approximately 15 minutes (this depends on the size of the mushrooms.) You will notice they will shrink some. Set aside.
Make the Pine Nut Pesto Vegan Cream Sauce:
- Drain soaked pine nuts and add them into a blender with 1/2 teaspoon lemon rind, 6 tablespoons of filtered water and 1/4 teaspoon of sea salt.Add the nutritional yeast, pesto and olive oil - whirl until smooth. Scrape into a bowl to hold. Set aside.
Assemble the dish:
- Cook the pasta and drain - reserving 2 tablespoons of pasta water. Add pasta to a skillet with the water and Pine Nut Pesto Sauce. Heat over low heat to warm through. Add mushrooms and toss altogether. Alternately, you can heat the mushrooms until warmed through and place on top of the pasta and sauce.
- Garnish liberally with fresh basil leaves. Serve in a large bowl, or individual bowls.
Notes
They are available in multi-packs. I found mine at Whole Foods. This recipe can not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
