Servings: Yield: 4

For the Pasta: subheading: For the Pasta:
8 ounces penne pasta (I like to use whole wheat) 8 ounces penne pasta (I like to use whole wheat)
4 tablespoons Earth Balance vegan butter 4 tablespoons Earth Balance vegan butter
16 ounces fresh sliced mushrooms 16 ounces fresh sliced mushrooms
1/4 cup vegan cheese shreds ¼ cup vegan cheese shreds
salt, pepper, and fresh parsley for topping salt, pepper, and fresh parsley for topping
Juice of 1 lemon Juice of 1 lemon
 
For the Walnut Pesto: subheading: For the Walnut Pesto:
Sub with TJ Kale-Cashew Pesto Sub with TJ Kale-Cashew Pesto

Cook the penne pasta according to package directions. Drain and set aside.
Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8 to 10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
Divide the pasta between 4 to 6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Nutrition is for 6 servings including pesto.  Nutrition is for 6 servings including pesto.
This recipe is high in fat primarily because of the walnuts, butter, and Parmesan cheese. If you’re looking to lighten it up a little bit, I’d start by omitting the Parmesan cheese.  This recipe is high in fat primarily because of the walnuts, butter, and Parmesan cheese. If you’re looking to lighten it up a little bit, I’d start by omitting the Parmesan cheese.