Are you one of the Pesto sauce lovers? Are you searching for a delicious and easy vegetarian recipe for National Vegetarian Week?
Look no further! We’ve got plenty of great ideas and vegetarian recipes for your kitchen.
Our classic Sage & Walnut Pesto Sauce with Mushroom Linguine recipe is perfect for summertime. It’s a light dish that can be enjoyed by all ages and pairs beautifully with a glass of wine. To make this recipe, simply follow the instructions below.
Ingredients:
- 7 tbsp olive oil
- 20g walnuts
- 9g fresh sage leaves and tender stems only
- 2 tsp finely chopped garlic or the equivalent of 2 cloves of garlic
- ¾ tsp sea salt or to taste
- ¼ tsp black pepper or to taste
- 20g parmesan cheese (Parmigiano Reggiano)
- 1 tbsp oil to fry the mushrooms
- 250g chestnut mushrooms, porcini or shitake mushrooms
- 1tsp garlic
- Salt and pepper to taste
Cooking Instructions:
- Firstly, cook the linguine in a pot of boiling salted water until al dente.
- While the linguine is boiling, blend the sage and garlic with salt in a food processor until finely chopped.
- Add walnuts and pulse until finely chopped.
- Now add the oil, cheese and black pepper and blitz again to combine, taste and season accordingly.
- Reserve 1 cup of cooking water, then drain the pasta in a colander.
- In a separate frying pan add 1 tbsp oil, add the mushrooms and on medium heat stir fry, for 2-3 minutes.
- Now add the garlic to the mushrooms and mix, stirring well. Allow the mushrooms to crisp a little.
- Now add 2 tbsp of the pesto to the mushrooms and mix together
- Add a ladle of the reserved liquid to the mushrooms and mix the sauce.
- Add pasta and toss to combine.
- Add another tbsp of the pesto sauce and sprinkle with extra parmesan cheese before serving into the bowl.
- Drizzle with more pesto or a little olive oil before serving.
We would love to hear your thoughts about the Vegetarian Linguini recipe. If you post a photo of your creation on Instagram, Facebook or LinkedIn, please tag us so that we can see our recipes spreading around.
Do you love pasta?
Take a look at our next Italian classes ;or even more about Our Eating for Immunity – Nutritional class
Happy cooking!
This article is written by Kumud Gandhi – Food Scientist, nutritionist, writer & broadcaster. Kumud Gandhi is the science lead at The Cooking Academy and is a pioneer of science-based nutritional coaching to support people achieve productivity and wellness through nutritional management. She leads the ‘Wellness in the Workplace‘ division at The Cooking Academy
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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