A campaign from Partnership for a Healthier America

Pasta with Mushroom Walnut Pesto

  • 35 minutes
  • Serves 4

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Ingredients

  • ½ cup walnut halves and pieces
  • 1 pound brown button mushrooms
  • 8 oz dry pasta
  • ½ cup olive oil
  • 2 garlic cloves, minced
  • 1 Tbsp dried rosemary (crush gently)
  • 1 Tbsp dried oregano
  • 4 Tbsp tahini
  • ½ tsp salt

Sponsored by

Recipe created by Genuine Foods, a proud PHA partner developing thoughtful recipes and nutritious meal kits for the Pass the Love w/ Waffles + Mochi campaign.

Mushrooms are known as the “meat” of the world because they have a flavor called umami which can also be found in meats. While mushrooms are not a meat, they are packed with nutrients and flavor that make this pasta dish extra hearty and delicious.

PREP INGREDIENTS AND COOK PASTA

1

Grind walnuts in a food processor until chopped but not over-processed (avoid mincing or forming a paste). Remove the walnuts, and set aside.

2

Remove the stems from the brown button mushrooms and discard. Either wipe down the mushroom caps with a damp towel to remove dirt, or quickly rinse under cold water, and wipe dry. Break apart mushroom caps with your hands and in batches, pulse the mushroom caps in the same food processor until they are chopped and a similar texture to the processed walnuts. Set aside.

3

Bring a medium to large pot of salted water to boil. For every 4 cups of water, add 1 Tbsp of salt.

4

Once boiling, add 8 oz pasta to the water and stir to ensure all of the pasta is submerged. Use the manufacturer’s directions to cook al dente.

Make Mushroom Pesto

5

While the pasta is cooking, in a large pan heat olive oil. Once hot, add the chopped mushrooms to the pan and cook for 8-10 minutes over medium heat. The mushrooms will start to lose their liquid, and once the liquid evaporates, the mushrooms will start to fry. Add the minced garlic, gently crushed dried rosemary, dried oregano, crumbled walnuts, tahini and salt, along with ½ cup of pasta water. Stir to combine, and simmer for another 2 minutes to cook garlic.

6

Remove your mushroom pesto from heat and set aside waiting for the pasta.

Assemble Mushroom Pesto Pasta

7

When the pasta is cooked al dente, transfer it directly to the large pan with mushroom pesto using tongs or a strainer. Bring the mushroom pesto and cooked pasta back up to a simmer, stirring to incorporate. The more you mix and fold the ingredients together, the creamier texture you’ll get.

MEE MOOOOO!

You completed Pasta with Mushroom Walnut Pesto.

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