Spaghetti with Mushroom Pesto

Basil, garlic, nuts and cheese…yes it is Pesto, the classic Italian summer sauce.  When you add sautéed mushrooms and onions to this sauce, you insure concentrated flavours that are earthy and nutty.

The funny part about this dish is that you can hide mushroom into the sauce for non-mushroom lovers; my daughter cleaned up her plate and loved it.

Ingredients:(4 servings)

12 oz whole wheat spaghetti or any kind you like.

3 tbsp olive oil, divided

2 cloves garlic, chopped

½ cup onion, chopped

1 cup fresh Portobello or Cremini mushrooms, chopped

¼ cup unsalted walnuts or almonds

¼ cup fresh parmesan cheese

¾ cup fresh basil leaves

¾ cup fresh parsley leaves

Salt to taste

Directions:

Cook pasta in boiling water in a large non-stick saucepan according to pack instructions.
Meanwhile, in a large non stick skillet, heat 1 tbsp oil over medium-high.

Add garlic and onion and sauté for about 2 -3 minutes. Add mushroom and salt and sauté until all liquid has evaporated and mushrooms are tender.

Place mushroom mixture in a food processor. Add walnuts, parmesan, basil, parsley and remaining 2 tbsp olive oil. Pulse until finely minced.

Reserve 1/3 cup of the cooking water and then drain pasta. Add reserved water to the pesto and whisk until it becomes as a cream.

Toss pasta with pesto and serve garnished with shopped basil.