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!)
Serve and enjoy!
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: