- Prep-time: / Ready In:
- Makes 9 cups
- Serving size: 2¼ cups
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This easy linguine with mushroom pesto is fresh, filling, and full of flavor—not to mention, it comes together in just 30 minutes. It all starts by blending sautéed mushrooms in a food processor with basil, garlic, and walnuts to create an umami-rich pesto that’s a bit thicker and chunkier than your traditional herbs-oriented pesto. Hearty whole wheat noodles are tossed in the savory sauce and then topped with a bright mixture of lemony white beans and arugula for extra substance. The lemon juice and zest brighten both the earthiness of the mushrooms and the slight bitterness of the arugula, creating a symphony of Italian-inspired flavors that are bound to make your taste buds sing.
For more inspiration, check out these tasty ideas:
- Spaghetti with White Beans and Shallot-Sage Marinara
- Spring Veggie Mac and Cheese with Vegan White Cheddar Sauce
- Creamy Avocado-Kale Pasta
- Microwave Pasta Primavera
By Ellen Boeke,
Ingredients
- 12 oz. dry whole wheat linguine
- 1 lb. fresh button or cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup lightly packed fresh basil leaves
- ½ cup low-sodium vegetable broth
- ¼ cup walnut pieces, toasted
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons lemon juice
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
- 3 cups fresh arugula
- ½ teaspoon lemon zest
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta cooking water. Drain pasta and return to pot.
- Meanwhile, in an extra-large nonstick skillet cook mushrooms and garlic over medium-high 5 minutes or until tender and liquid evaporates, stirring occasionally. Transfer mushroom mixture to a food processor. Add the next five ingredients (through pepper) and 1 tablespoon of the lemon juice. Cover and pulse until uniformly blended.
- In a bowl combine beans, arugula, lemon zest, and the remaining 2 tablespoons lemon juice, and season to taste with additional salt and pepper.
- Toss mushroom mixture with pasta to coat, adding pasta cooking water a little at a time as needed to make creamy. Serve pasta topped with bean mixture.
Per serving (2¼ cups): 463 calories, 84 g carbohydrates, 21 g protein, 8 g total fat, 1 g saturated fat, 0 g cholesterol, 344 mg sodium, 13 g fiber, 6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 3 votes)Lovely recipe, delicious, quick and easy! Made as is, except used roasted smoky flavored walnuts in the pesto, yum yum.
Delicious! Made as written, we loved it and will make often. Thank you!
Why is there no link to add to my planner? If you are going to gill my inbox and I am a meal pla subscriber, why do I not have that ability?
Hi Laura, There is sometimes a lag between when a recipe is newly published and uploaded to the Meal Planner. Please check back in a few days, and in the meantime, I'll double-check with our Meal Planner crew!
in the recipe what can I substitute for the toasted walnuts. Cannot have nuts.
Hi Sharon, You could leave the walnuts out. Another option is sunflower or pumpkin seeds, which are often a good substitute for nuts if you can tolerate them. We haven't tested them here, but they might be worth a try if you want to add richness to the pesto. I sometimes use sunflower seeds in pesto when I don't have the recommended nuts. Let us know if you try it!