Linguine with Mushroom Pesto
Plant-based | 25 minutes | Italian-inspired | 30-minute meal
Fresh, filling, and full of flavor—this easy linguine comes together in just 25 minutes. Sautéed mushrooms are blended with basil, garlic, and walnuts to create an umami-rich pesto that’s thicker and chunkier than traditional herb-based pesto. Tossed with whole wheat noodles and topped with lemony white beans and arugula for extra substance.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Whole wheat linguine | 3 cups | Dry |
| Button or cremini mushrooms | 5 cups | Sliced (~450g) |
| Garlic | 4 cloves | Minced |
| Fresh basil | 1 cup | Lightly packed |
| Low-sodium vegetable broth | ½ cup | |
| Walnut pieces | ¼ cup | Toasted |
| Sea salt | ¼ tsp | |
| Black pepper | ¼ tsp | Freshly ground |
| Lemon juice | 3 tbsp | Divided |
| Cannellini beans | 1 can | No-salt-added, rinsed and drained (1½ cups) |
| Fresh arugula | 3 cups | |
| Lemon zest | ½ tsp |
Method
Section titled “Method”-
Get all ingredients ready.
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Cook pasta: Cook pasta according to package directions. Reserve ½ cup pasta cooking water. Drain and return to pot.
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Sauté mushrooms: Meanwhile, in extra-large nonstick skillet, cook mushrooms and garlic over medium-high 5 minutes until tender and liquid evaporates, stirring occasionally.
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Make pesto: Transfer mushroom mixture to food processor. Add basil, broth, walnuts, salt, pepper, and 1 tablespoon lemon juice. Pulse until uniformly blended.
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Make topping: In bowl, combine beans, arugula, lemon zest, and remaining 2 tablespoons lemon juice. Season with additional salt and pepper.
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Toss and serve: Toss mushroom pesto with pasta to coat, adding reserved pasta water a little at a time as needed to make creamy. Serve topped with bean mixture.
Nut-free: Use sunflower or pumpkin seeds instead of walnuts
Arugula substitute: Baby spinach or baby kale work well
Mushroom variety: Try a mix of shiitake and maitake for extra depth
Storage
Section titled “Storage”- Refrigerate: Up to 3 days
- Note: Best served fresh; pesto may darken slightly
Nutrition (per serving, 4 servings)
Section titled “Nutrition (per serving, 4 servings)”- Calories: ~463
- Protein: 21g
- Carbs: 84g
- Fiber: 13g
- Fat: 8g
Adapted from: Ellen Boeke / Forks Over Knives
Prep: 25 min | Cook: 25 min | Serves: 4