Tagliatelle Pasta with Sautéed Mushrooms and Vegan Seaweed Pesto

This vibrant seaweed pesto sauce, with a hint of the sea from the Wakame, is a great recipe not only for pastas, but for toasts and roasted veggies. Bonus: it’s vegan!

For the Sea-Veggie Pesto 

Ingredients:

2 cups of fresh basil leave no stems and a few extra for garnish

2 cups of Blue Evolution Wakame (thawed, rinse, drained and chopped)

½ cup of avocado oil 

2 tablespoons of pumpkin seeds

½ cup of via life vegan parmesan cheese 

1 tablespoon rice vinegar 

2 large roasted garlic

1 teaspoon of Sea Salt 

Method:

In a food processor, combine basil leaves, Wakame, pumpkin seeds, and garlic. Process the mixture until it becomes finely minced.

While the machine is running, slowly drizzle in the oil and continue processing until the mixture becomes smooth.

Next, add the rice vinegar and "cheese" and briefly process, just enough to combine everything together. You can store the mixture in the refrigerator or freezer for later use.

For the Pasta

Ingredients:

1 pound of tagliatelle cooked al dente

2 cups of chopped Blue Evolution Kombu, strained and thawed 

1 large shallot thinly sliced 

3 garlic cloves thinly sliced 

½ cup of good olive oil 

¼ cup of sherry vinegar 

3 cups of rough chopped assortment of mushrooms; shitakes, golden thread, shimeji, chantarelle, oyster mushrooms. 

Sea salt to taste 

Method:

Heat 2 tablespoons of oil in a Dutch oven or large pot over medium-high heat. Add the shallots and garlic and cook until they become translucent and fragrant. Next, add the mushrooms and cook until they become slightly golden and crispy, which should take about 3 minutes. Give the mushrooms a toss and continue cooking. Then, add the kombu and toss everything together until well combined. Drizzle the sherry vinegar over the mixture and season with salt.

To serve, toss the pesto with your pasta and garnish with sautéed mushrooms. Add a sprinkle of fresh basil for extra flavor.