Recipe: Sage & Walnut Pesto Sauce with Mushroom Linguine – Vegetarian


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.


  • 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:

  1. Firstly, cook the linguine in a pot of boiling salted water until al dente.
  2. While the linguine is boiling, blend the sage and garlic with salt in a food processor until finely chopped.
  3. Add walnuts and pulse until finely chopped.
  4. Now add the oil, cheese and black pepper and blitz again to combine, taste and season accordingly.
  5. Reserve 1 cup of cooking water, then drain the pasta in a colander.
  6. In a separate frying pan add 1 tbsp oil, add the mushrooms and on medium heat stir fry, for 2-3 minutes.
  7. Now add the garlic to the mushrooms and mix, stirring well.  Allow the mushrooms to crisp a little.
  8. Now add 2 tbsp of the pesto to the mushrooms and mix together
  9. Add a ladle of the reserved liquid to the mushrooms and mix the sauce.
  10.  Add pasta and toss to combine.
  11. Add another tbsp of the pesto sauce and sprinkle with extra parmesan cheese before serving into the bowl.
  12. 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


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