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Spicy roasted wild mushrooms basted with chili oil. Served over pasta and a pine nut pesto cream sauce - VEGAN!

Roasted Wild Mushrooms with Chili Oil & Vegan Pesto Cream Sauce over Pasta

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!

A restaurant quality Vegan Meal!

With a meaty texture and earthy flavor, these mushrooms are roasted and cooked to perfection with crispy edges
With a meaty texture and earthy flavor, these mushrooms are roasted and cooked to perfection with crispy 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 delightful mix of wild mushrooms, each with it's own texture and flavor. Top left to bottom right: Maitake, King Trumpet, Cremini, Golden Oyster and Shiitake Mushrooms
A delightful mix of wild mushrooms, each with it’s own texture and flavor. Top left to bottom right: Maitake, King Trumpet, Cremini, Golden Oyster and Shiitake Mushrooms

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.

Trumpet and Cremini mushrooms are brushed with chili oil and roasted
Trumpet and Cremini mushrooms are brushed with chili oil and roasted

Basting mushrooms with Chili Oil; Maitake (left) and Golden Oyster (right)
Basting mushrooms with Chili Oil; Maitake (left) and Golden Oyster (right)

The finished Creamy Vegan Pine Nut & Basil Sauce – made in a blender 
The finished Creamy Vegan Pine Nut & Basil Sauce – made in a blender 

See my recipe: Quick-n-Easy Chili Oil
See my recipe: Quick-n-Easy Chili Oil

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!

Wonderful Meaty Roasted Mushrooms Team with a Vegan Pine Nut-Pesto Creamy Sauce Layered over Pasta

Roasted Wild Mushrooms with Chili Oil & Vegan Pesto Cream Sauce over Pasta

Wonderful Meaty Roasted Mushrooms Team with a Vegan Pine Nut-Pesto Creamy Sauce Layered over Pasta. A delightful mix of wild mushrooms, each with it's own texture and flavor.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 hearty servings
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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

*Wild Mushrooms: Shiitake, King Trumpet, Maitake and Golden Oyster Mushrooms. 
 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.
COURSE: Main Course, Side Pasta, Vegan Main Coarse
CUISINE: American
KEYWORDS: Roasted Wild Mushrooms, Vegan Pesto Cream Sauce, Wild Mushrooms with Pasta
Nutrition Facts
Roasted Wild Mushrooms with Chili Oil & Vegan Pesto Cream Sauce over Pasta
Amount per Serving
Calories
540
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
1
mg
0
%
Sodium
 
162
mg
7
%
Potassium
 
593
mg
17
%
Carbohydrates
 
73
g
24
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
15
g
30
%
Vitamin A
 
282
IU
6
%
Vitamin C
 
1
mg
1
%
Calcium
 
34
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy roasted wild mushrooms basted with chili oil. Served over pasta and a pine nut pesto cream sauce - VEGAN!

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