Linguine with mushroom, roast pumpkin and avocado pesto. A very satisfying pasta dish, light and full of flavour. The vegetables and the pesto can be prepared in advance making this an easy dinner party dish. The pesto will keep for about a week in an airtight container.
“Life is a combination of magic and pasta.” Frederico Fellini
Linguine with Mushroom & Avocado Pesto
Linguine (I bought an organic linguine in a packet – you could make your own if you have time and expertise)
1/4 of a whole pumpkin (diced and roasted)
12 single cup mushrooms
handful of pine nuts to garnish (roasted)
3 tablespoons pine nuts
large bunch of basil (about 2 cups)
3 tablespoons lemon juice
2 cloves roasted garlic
1/4 cup water
What do I do now?
Remove the skin and cut your pumpkin into small squares – roast in olive oil, salt and pepper on 180 degrees celcius for about 20 minutes until golden. Cook the mushrooms in a pan with a little olive oil and non dairy spread on low heat until soft. Mix the pumpkin into the mushroom mix.
Make your pesto by combining basil, pine nuts, lemon and garlic in a food processor and blend. Add the avocado and water last and process until smooth and creamy.
Cook your linguine as per the packet instructions – in salted boiling water – usually about 10 minutes is enough.
Toss the cooked linguine into the pesto – add the pumpkin and mushroom mix and top with toasted pine nuts.
What else should I know?
You could add onion, more garlic and fresh basil to this to add more flavour. I recipe tested this one and it was a hit. Everyone really liked the smooth pesto and the light flavour of this as a whole. More mushrooms were requested so go ahead and add as many as you like!