During the month of No Meat May, the Voiceless Team receive a flurry of recipe requests from friends, family and supporters of our work. This year, to help you on your way, we’re deferring to Voiceless Ambassador and author of The Compassionate Kitchen, Gemma Davis. This one’s a favourite of ours and we hope it will become a favourite of yours too. Enjoy!
200 grams penne pasta
450 grams fresh sliced mushrooms
salt, pepper, and fresh parsley for topping
1 cup walnuts
1 bunch of fresh basil
1 cups packed greens of your choice
1/4 cup olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste
Cook the penne pasta according to package.
While its cooking, toast the walnuts in a small sauté in a dry pan over low heat – stir and cook for about 5 minutes until brown. In a food processor, combine all the ingredients for the walnut pesto and mix.
Heat olive oil over medium heat in a wide skillet. Add the mushrooms and sauté for 8-10 minutes, until the mushrooms are a deep golden brown.
Once the pasta is done, add it to the mushrooms and add the salt, pepper, and fresh parsley to taste.
Stir the walnut pesto into the pasta and serve.
Want more delicious recipes from Gemma Davis?
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