Pesto Pasta with Sautéed Onions, Bell Peppers, and Mushrooms
Makes 4 servings
2 cups washed, loosely packed fresh basil (stems removed)
½ cup walnuts, toasted
1 tablespoon white miso (or ½ teaspoon salt)
1 clove garlic
1 tablespoon fresh lemon juice
¼ cup extra virgin olive oil
2 tablespoons olive oil
1 red onion, sliced
2 small red bell peppers or 1 large
8 ounces cremini mushrooms, sliced
1 pound your favorite pasta, cooked to package instructions
Grated parmesan cheese (optional for parve or dairy meal)
2. Combine all the ingredients for the pesto sauce in a food processor. Process to combine into a smooth sauce, adding additional olive oil if necessary to achieve desired consistency.
3. Heat olive oil in a large skillet or sautee pan. Add the red onion along with a pinch of salt. Cook over medium-low heat for 6-8 minutes, stirring occasionally so they do not burn. Add the bell peppers and another pinch of salt and cook 3 minutes. Add the sliced mushrooms. Cook another 3 minutes, or until mushrooms have released their juices and are tender.
4. In a large bowl, combine the cooked pasta, pesto sauce and sautéed vegetables. For a parve, or dairy meal, top with grated parmesan cheese.