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

• 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.