• Skip to content
  • Skip to primary sidebar

Zen & Spice

Zen & Spice | Dallas Dietitian Nutritionist | Food Photographer

  • About
    • About
    • Contact Me
    • FAQ
  • Work With Me
  • COOKBOOKS
    • The Everything Easy Anti-Inflammatory Cookbook
    • Kindred Table: Intuitive Eating for Families
  • Recipes
  • Blog
    • Intuitive Eating
    • Cooking
    • Mindfulness
    • What I’m Loving
  • Portraits

Chunky Walnut Pesto Pasta with Sauteed Baby Portobello Mushrooms

June 8, 2016

California Walnuts, fresh basil, parmesan cheese, olive oil and a splash of cream make up this rich, chunky pesto. Served with pasta and sauteed baby portobello mushrooms! 

Chunky Walnut Pesto Pasta with Sauteed Baby Portobello Mushrooms | Zen & Spice

I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Pesto is one of my favorite sauces for pasta! I make it fairly frequently– especially during the Spring and Summer when fresh basil is it’s best! My pesto recipe is from my mom, and I’m not quite sure where she got it. Most likely from the Pioneer Woman. 

Anyway, once I started making pesto myself, I realized that the usual nut that’s used in pesto was super expensive. A quick Google search revealed that pesto can be made with walnuts! After the first time I used walnuts in pesto, I never switched back. They’re delicious!  

Chunky Walnut Pesto Pasta with Sauteed Baby Portobello Mushrooms | Zen & Spice

My pesto recipe usually calls for just a couple tablespoons of walnuts, but for this recipe I amped up the amount to create a delicious, nutty, chunky pesto. Each serving has a whole fourth of a cup!

Walnuts are delicious, and are actually very creamy when they’re blended into dishes.  One ounce of walnuts has 2.5 grams of essential plant-based omega-3 alpha-linolenic acid (ALA), and 4 grams of protein and 2 grams of fiber to keep you feeling full. 

By adding another whole food, sauteed baby portobello mushrooms, you’re increasing the antioxidant power of this dish! 

Chunky Walnut Pesto Pasta with Sauteed Baby Portobello Mushrooms | Zen & Spice

Have you made pesto with walnuts? It’s delicious! 

Here’s the recipe: 

Chunky Walnut Pesto Pasta with Sauteed Baby Portobello Mushrooms
2016-06-07 17:46:52
Serves 2
Save Recipe
Print
Ingredients
  1. 2 cups rotini pasta, uncooked
  2. 1-2 tsp olive oil
  3. 8oz baby portobello mushrooms, sliced
  4. Shaved parmesan for serving
For the Walnut Pesto
  1. 1 cup fresh basil leaves, packed
  2. 1/2 cup grated parmesan cheese
  3. 1/2 cup California walnuts
  4. 2 cloves garlic, peeled
  5. 1/4 tsp salt and pepper, each
  6. 2 Tbsp extra-virgin olive oil
  7. 2 Tbsp half and half or heavy cream
Instructions
  1. Boil the pasta according to package instructions. Drain and set aside.
  2. In a small saucepan, add the olive oil over medium heat. Add the mushrooms and sautee until wilted. Remove from heat and set aside.
  3. In a food processor, add the basil, Parmesan, California walnuts, garlic, salt and pepper. Pulse while adding the olive oil and cream. Blend on low until the mixture is slightly pureed. I like to leave chunks of walnuts!
  4. Combine the pesto with the pasta and add the mushrooms. Toss to coat. Serve with additional shaved parmesan. Enjoy!
By Emily @ Zen & Spice
Zen & Spice https://zenandspice.com/
Sponsor website & social sites:

Facebook: https://www.facebook.com/cawalnuts 
Twitter: https://twitter.com/CaWalnuts
Pinterest: https://www.pinterest.com/cawalnuts/
Instagram: https://www.instagram.com/cawalnuts/ 

[inlinkz_linkup id=629277 mode=1]

Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Dinner, Pasta, Recipes, Vegetarian

Reader Interactions

Comments

  1. Cindy Kerschner says

    June 8, 2016 at 10:26 am

    I love all kinds of pesto. Your walnut version sounds delicious!

    • Emily Hein, RDN, LD says

      June 8, 2016 at 9:03 pm

      Thanks Cindy!

  2. Liz @ The Clean Eating Couple says

    June 8, 2016 at 10:37 am

    Love everything about this! Mushrooms + pesto = delish!!

    • Emily Hein, RDN, LD says

      June 8, 2016 at 9:04 pm

      Yes, mushrooms and pesto go so well together!!

  3. Deanna Segrave-Daly says

    June 8, 2016 at 10:40 am

    Oh this is so my kind of dish!!

    • Emily Hein, RDN, LD says

      June 8, 2016 at 9:05 pm

      Haha me too!!

  4. Sue Anne Reyes says

    June 8, 2016 at 9:23 pm

    Awesome dish! Though, a little bit complicated I hope I can make it someday. Thanks for sharing!

    • Emily Hein, RDN, LD says

      June 16, 2016 at 10:04 pm

      All you need is a food processor and a pot to boil pasta in!

  5. dixya @food, pleasure, and health says

    June 9, 2016 at 9:46 am

    i love pesto in general…and your chunky version sounds ahmazing!

    • Emily Hein, RDN, LD says

      June 16, 2016 at 10:07 pm

      thanks!

  6. Kristen Chang says

    June 10, 2016 at 5:59 am

    Yet another wonderful mushroom recipe to add to my menu… yay!

    • Emily Hein, RDN, LD says

      June 16, 2016 at 10:10 pm

      lmk if you try it!

  7. Rahul @samosastreet.com says

    June 10, 2016 at 5:11 pm

    This looks amazing! That walnut pesto sounds divine. Can’t wait to give this a try!

    • Emily Hein, RDN, LD says

      June 16, 2016 at 10:11 pm

      thanks! walnut pesto is the besto! ;)

  8. Courtney says

    June 11, 2016 at 6:59 am

    Yes, please! This is exactly what I want to eat today! :)

    • Emily Hein, RDN, LD says

      June 16, 2016 at 10:12 pm

      totally feeling that!

Primary Sidebar

Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

Follow along for delicious, easy recipes and simple strategies to learn how to become comfortable in the kitchen and embrace mindfulness. Read More…

My Latest Videos

https://zenandspice.com/wp-content/uploads/2017/10/Shoestring-Potatoes_ig.mp4

STARTING A WEBSITE?

Copyright© 2023 · Dear Theme by Shay Bocks

MENU
  • About
    • About
    • Contact Me
    • FAQ
  • Work With Me
  • COOKBOOKS
    • The Everything Easy Anti-Inflammatory Cookbook
    • Kindred Table: Intuitive Eating for Families
  • Recipes
  • Blog
    • Intuitive Eating
    • Cooking
    • Mindfulness
    • What I’m Loving
  • Portraits