Mushroom Pesto Pasta (Vegan!)

Inspired by Noodles & Company's Pesto Cavatappi dish, this version is dairy-free and oil-free! It features tender mushrooms, tomatoes, garlic, and a creamy basil pesto sauce.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Make 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. 2Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
3. 3Meanwhile, 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. 4Prepare veggies: Slice mushrooms, mince garlic, and chop tomatoes.
5. 5In 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. 6When mushrooms are softened, add garlic. Stir and sauté 1 minute.
7. 7Add tomato and buttermilk mixture. Stir and cook 3-4 minutes.
8. 8Decrease 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. 9Stir well to combine and heat for 2-3 minutes. Salt and pepper to taste. Serve with vegan parmesan if desired.