White Wine Pesto Linguini, with Crisp Chantrelle & Persimmon Enoki Mushrooms

On Sunday’s, going to the various farmers markets in Los Angeles are one of our favorite activities.  Farmers markets are a really great place to find unique ingredients, to support your local farmers, and to find the freshest / organic ingredients possible.  Plus its generally a lot cheaper than a grocery store, because it’s all coming directly from the grower!  Whenever I go to the farmers market, I love creating a dish that night that uses a lot of the fresh ingredients we picked up that day.  Now most cities have a farmers market of some type, usually on Sunday’s, so even if you aren’t in Los Angeles, I’m sure there are still some farmers markets you could try and adventure through!  We found some amazing fresh basil, and mushrooms while at the farmers market this week, so I decided to whip up one of my favorite pasta dishes.  This dish uses a combination of homemade pesto and white wine to create a luxurious sauce, and then is topped off with some crisped, more unique, mushrooms to tie it all together.

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For your homemade pesto, you’ll need some basic ingredients.  Sweet basil, pine nuts, lemon juice, garlic, vegan parmesan cheese (we make our own using brazil nuts), olive oil, salt, & pepper.  Now you can by all means buy store bought pesto if that’s easiest for you, but pesto is so simple and easy to make & tastes so much better homemade, so I like to take the extra time to make it myself.  All you need to do is throw your basil, garlic, pine nuts, parmesan cheese, lemon juice, salt, & pepper into a food processor or blender, & pulse until combined and chopped up.  After that, while your machine is running, slowly add your olive oil until it forms a paste.  Depending on how oily you like your pesto, add more / less oil, but i usually do a half cup.  Once you have your pesto finished, transfer to a bowl & set aside.  I usually make a big batch of this pesto as well, and will save it in the fridge.  Its great on sandwiches, and also is a great dipping sauce for bread or vegetables.

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For the sauce part of this recipe, you’ll need some red spring onions (red onions or shallots will also work if you cannot find spring onions), garlic, lemon juice, vegan butter, fresh parsley, white wine, olive oil, salt, & pepper.  Heat up a little olive oil in a deeper pan, and add your chopped red spring onions, & garlic.  Season with salt & pepper and sautee until translucent and soft.  Then add your vegan butter, lemon juice, & some freshly chopped parsley, and heat over medium heat for about 1 minute.  Next, deglaze your pan with your white wine, and simmer until reduced down.  After your sauce has reduced, add in some of your fresh pesto, and stir to incorporate.  Allow this sauce to simmer and thicken until the rest of your dish is complete!

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For the mushrooms, I used a mix of Chantrelle & Persimmon Enoki mushrooms, because its what looked best at the farmers market.  Now these mushrooms are a little more difficult to come across, so you can use whatever mushrooms you have on hand.  I’ve made this dish using other mushrooms such as; oyster, portobello, white enoki, maitake, lions mane, blue foot, & crimini.  Really any mushroom you can get your hands on will work!  Simply sautee the mushrooms (chopped into strips) in some vegan butter with a little dried thyme, salt, & crushed red pepper over high heat until they have crisped evenly.

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We used linguini today, because I like the thicker strands of pasta with this specific sauce.  Just cook your linguini according to the package, and transfer right from the pot to a mixing bowl, using tongs.  After you’ve transferred your pasta, add some vegan butter & parmesan cheese, and toss to combine.  This trick we also used in our Fresh Heirloom & Roma Tomato Spaghetti recipe.  It just helps create a sticky coating on the noodles, so that the sauce sticks right to them and doesn’t just slide off.  After that is combined, add in your pesto sauce, and toss again until every noodle is coated.  Once you’ve finished adding the sauce, transfer into individual serving bowls, and top with some of your crisped mushrooms, & freshly sliced basil.  We really hope you enjoy this recipe!  

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INGREDIENTS

Pesto:

  • 3-4 cups fresh basil leaves
  • 2 garlic cloves
  • 1/4-1/2 cup olive oil (depending on how thin you like it)
  • 1/2 tbs pink himalayan salt
  • 1 tbs black pepper
  • 1/4 cup pine nuts
  • 1/4 cup vegan parmesan cheese
  • juice of 1/2 a lemon

Sauce / Pasta:

  • 4 red spring onions (1/2 a red onion, or 2 shallots will also work)
  • 2 garlic cloves
  • 1 cup white wine
  • 2 tbs vegan butter
  • 1/4 tbs pink himalayan salt
  • 1 tbs black pepper
  • 1/4 cup freshly chopped flat leaf parsley
  • juice of 1/2 a lemon
  • 2 tbs olive oil
  • 2-3 tbs of pesto
  • 1 pound linguini
  • 2 tbs vegan butter
  • 1/4 cup vegan parmesan cheese

Mushrooms:

  • 1-2 cups Chantrelle & Persimmon Enoki mushrooms (any type of mushroom will work)
  • 2 tbs vegan butter
  • 1 tsp pink himalayan salt
  • 1 tsp dried thyme
  • 1 tsp crushed red pepper (adjust to how spicy you like it)

DIRECTIONS

  1. For your pesto, put all ingredients except olive oil in a food processor or blender, and pulse until incorporated.  Slowly add in your olive oil, while the machine is running, until a paste forms.  You can make this as thin or thick as you’d like.
  2. For your sauce, chop your spring onion, and garlic, & add it to a pan with some olive oil, & salt.  Cook until translucent.
  3. Next add your vegan butter, lemon juice & parsley to the sauce.  Heat over medium heat for about a minute until the butter starts to bubble.  Then add your white wine, and simmer until reduced.
  4. Once your sauce is reduced, add your pesto (however much you like), and stir to combine.
  5. For your mushrooms, heat the butter, thyme, red pepper, & salt over high heat until the butter is melted.  Then add your mushrooms & cook until crisped slightly on all sides.
  6. Cook your pasta according to package directions, & transfer into a mixing bowl with tongs, directly from the pot, once its finished.
  7. Add some vegan butter & parmesan cheese to the past and toss to combine.
  8. Next add your sauce, and toss again until everything is coated.
  9. Plate & top with some freshly sliced basil, & your mushrooms.
  10. Serve & Enjoy!

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