Pronto Pesto Pasta And Veggies

Recipe Ingredients

1 lb	454g / 16oz	Spaghetti or linguine pasta
1/2 cup	118ml	Walnuts
1 1/2 cups	355ml	Halved and sliced well-washed mushrooms
1 tablespoon	15ml	Olive oil
2 cups	474ml	Soy milk
		= (or rice milk or other non-dairy milk
		Of choice)
1/2 cup	118ml	Purple (Opal) Basil And
		Sunflower Seed Pesto - (see recipe)
3 tablespoons	45ml	Nutritional yeast flakes
		= (or vegan soy parmesan cheese)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
6 cups	876g / 30oz	Roughly-chopped triple-washed
		Stemmed spinach
1 1/2 cups	93g / 3.3oz	Diced seeded Roma tomatoes

Recipe Instructions

In a large pot of boiling water, cook the spaghetti for 8 to 10 minutes or until al dente. Drain well, return the cooked spaghetti to the pot, and set aside.

Meanwhile, in a large non-stick skillet, place the walnuts, and toast over medium heat for 2 to 3 minutes or until fragrant. Remove the walnuts from the skillet and set aside to cool.

In the same skillet, saute the mushrooms in the olive oil for 3 minutes or until just tender. Add the soy milk, pesto, nutritional yeast flakes, and pepper, and simmer the mixture for 2 to 3 minutes while stirring occasionally. Add the cooked spaghetti and toss well to coat with the sauce.

Roughly chop the toasted walnuts. Add the chopped walnuts, along with the remaining ingredients, and toss lightly to combine. Transfer to a large bowl or platter for service.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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