Undertones of earthy richness come together in this world-class dish, with spinach, mushrooms, and walnuts. Balanced with streams of al dente linguine pasta, creamy feta, and a kick of chilli. Drizzle over zesty lemon juice and savour this ground-breaking vegetarian pasta dish, Chef!
Walnut & Basil Pesto Pasta
Walnut & Basil Pesto Pasta
with spinach & garlic mushrooms
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Button Mushrooms
- Danish-style Feta
- Dried Chilli Flakes
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Linguine Pasta
- Pesto Princess Basil Pesto
- Spinach
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed Spinach.
SMELLS LIKE A WINTER WONDERLAND
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.
NOW THAT’S A PASTA DISH!
Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!
LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed Spinach.
SMELLS LIKE A WINTER WONDERLAND
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.
NOW THAT’S A PASTA DISH!
Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!
LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed Spinach.
SMELLS LIKE A WINTER WONDERLAND
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.
NOW THAT’S A PASTA DISH!
Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!
LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed Spinach.
SMELLS LIKE A WINTER WONDERLAND
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.
NOW THAT’S A PASTA DISH!
Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!
Frequently Asked Questions
What is the preparation time for Walnut & Basil Pesto Pasta?
The preparation time for Walnut & Basil Pesto Pasta with spinach & garlic mushrooms is between 25 and 40 minutes.
What is the total time required to make Walnut & Basil Pesto Pasta with spinach & garlic mushrooms?
The total time required to make Walnut & Basil Pesto Pasta with spinach & garlic mushrooms is between 30 and 45 minutes.
How many servings does Walnut & Basil Pesto Pasta provide?
4 servings
What are the main ingredients in Walnut & Basil Pesto Pasta?
Button Mushrooms, Danish-style Feta, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Lemon Juice, Linguine Pasta, Pesto Princess Basil Pesto, Spinach, Walnuts
What is the nutritional information of Walnut & Basil Pesto Pasta?
Calories: 858, Carbs: 86 grams, Fat: grams, Protein: 28.5 grams, Sugar: 7.8 grams, Salt: 720 grams
How do I prepare Walnut & Basil Pesto Pasta?
NOW THAT’S A PASTA DISH!: Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in! GARLICKY MUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season. SMELLS LIKE A WINTER WONDERLAND: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LOVELY LINGUINE: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed spinach.
What should be prepared from my kitchen to make Walnut & Basil Pesto Pasta?
Button Mushrooms, Danish-style Feta, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Lemon Juice, Linguine Pasta, Pesto Princess Basil Pesto, Spinach, Walnuts
How many calories does Walnut & Basil Pesto Pasta have?
858 calories
How much fat content does Walnut & Basil Pesto Pasta have?
grams
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