Walnut Kale Pesto Pasta with Portobello Mushroom Steak
Ingredients
Pesto
- 1 cup walnuts
- 1 bundle kale (4-5 cups, stems removed)
- 1 cup basil (loosely packed)
- 1/4 cup hemp hearts
- 1/4 cup nutritional yeast
- 1/4 cup dill (fronds and stems)
- 1/4 cup extra virgin olive oil
- 1/3 cup lemon juice
- 2 medium garlic cloves
- 1 tsp sea salt
Pasta
- 1 box pasta
- 1/3 cup pasta water (reserved)
Mushrooms
- 2 large portobello mushrooms, sliced
- 2 tbsp neutral oil
- 1 1/2 tbsp balsamic vinegar
- 1/2 tbsp low sodium soy sauce
- 1/2 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Italian herbs
- 1 tsp chipotle powder
- 1 tsp sea salt
Preparation
Cook the pasta according to package instructions and reserve 1/3 cup pasta water.
Place the walnuts in a food processor and pulse until ground, then add the kale, basil, hemp hearts, nutritional yeast, dill, olive oil, lemon juice, garlic, and salt, and pulse until smooth and creamy.
In a bowl, combine 1/2 cup of the pesto with the reserved pasta water and mix until evenly combined, then pour over the cooked pasta and enjoy immediately.
Heat a cast iron skillet on high heat.
In a large bowl, combine the oil, balsamic vinegar, soy sauce, maple syrup, garlic powder, onion powder, smoked paprika, Italian herbs, chipotle powder, and sea salt, and whisk until well mixed.
Gently toss the sliced portobello mushrooms in the mixture to coat each piece well, then transfer to the skillet.
Cook the mushrooms until lightly charred on both sides, about 1-2 minutes per side, and serve immediately.
Tips
Store the remaining pesto in a container with an airtight lid and refrigerate for up to 1 week or freeze for up to 1 month.
