Pesto Pasta and Peas

This warm pesto pasta and peas is tossed with mushrooms and onions. It is savory and delicious! I use brown rice to make it a healthy gluten-free pasta recipe. I love pesto tossed with portobello mushrooms and peas, but you could also use other vegetables such as asparagus (which is also very tasty!)


  • 1 package organic brown rice spirals
  • 1/2 cup brazil nut basil pesto
  • 1/2 package green peas (thawed)
  • 2 cups portobello mushrooms, cleaned and sliced
  • 1 yellow onion, diced
  • 1 tsp. coconut oil
  • Sea salt and pepper to taste.


  1. Boil pasta according to package. Make the pesto while it's boiling.
  2. Heat coconut oil over medium heat. Add onions and mushrooms. Then stir in peas and season with sea salt and pepper.
  3. Drain and rinse cooked pasta and stir in brazil nut basil pesto sauce.
  4. Toss the mushroom and pea mixture with the pasta.

Serve and enjoy!

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Prepare pesto sauce.

Saute mushrooms and onions, then stir in peas.

Add pesto sauce to the cooked, drained pasta. Stir in mushrooms, onions, & peas. Toss to coat. Enjoy!

I like to use spiral pasta because it holds all the pieces of basil pesto nicely. You can also make this a cold pesto pasta salad by running the pasta under cold water after cooking. Then, just mix about a 1/2 cup of Veganaise with the basil pesto. Stir it into your pasta and then add any number of things; such as olives, grape tomatoes, sun-dried tomatoes, pine nuts, peas, etc. Refrigerate for a couple hours before serving so the flavors meld together. This makes a great summer salad dish!

Try These Other Pesto Recipes:

Portobello Pesto Panini

Pesto Vegetable Wrap

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