Macarrão vegano ao pesto com cogumelos

Ingredientes

• 8 oz. pasta (gluten-free if desired)
• 8 oz. cremini mushrooms
• 3-4 cloves garlic
• 3 roma tomatoes
• 3/4 cup Walnut Pesto
• Salt and pepper to taste
• 1/2 cup dairy-free milk, plain & unsweetened
• 1 Tbsp. apple cider vinegar (or white vinegar)

Modo de preparo

1. 1

   Make the pesto or prepare this ahead of time. You'll need one batch of my homemade pesto (or 3/4 cup of your own favorite vegan pesto).

2. 2

   Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.

3. 3

   Meanwhile, make the buttermilk: Add milk and vinegar to a small bowl or jar. Stir and set aside for a few minutes. It should slightly curdle.

4. 4

   Prepare veggies: Slice mushrooms, mince garlic, and chop tomatoes.

5. 5

   In a large pan over medium-high heat, sauté mushrooms for 5-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

6. 6

   When mushrooms are softened, add garlic. Stir and sauté 1 minute.

7. 7

   Add tomato and buttermilk mixture. Stir and cook 3-4 minutes.

8. 8

   Decrease heat to low. Add pasta (cooked & drained) and pesto. I use the full batch of pesto for extra-bold flavor, but add less if preferred.

9. 9

   Stir well to combine and heat for 2-3 minutes. Salt and pepper to taste. Serve with vegan parmesan if desired.