FunGuy Pesto Spaghetti with Mushrooms

Have a bunch of parsley in need of being used? Look no further than this vegan and nut free pesto!

The FunGuy likes to use this fresh herb and mushroom sauce to coat strands of spaghetti to show case it’s delicious simplicity but that’s not the only way to enjoy it. This pesto is so versatile it can easily be tossed with potatoes for roasting, stirred into a pot of rice, or scrambled with some eggs!

DIRECTIONS:

1. Bring a pot of water to a boil over high heat. Add in the dry spaghetti and allow it to boil for about 8 minutes or until the pasta is cooked through. 
2. While the spaghetti cooks, prepare the mushrooms and pesto. 
3. Heat the 2 tablespoons of olive oil in a saute pan over medium high heat. Add the FunGuy mushrooms to the pan in a single layer and allow them to cook, turning every 2-4 minutes to keep the mushrooms from burning, but allowing them become brown and crisp. Transfer half of the mushrooms to a bowl and cover. 
4. Transfer the other half of the cooked mushrooms to a cutting board along with the parsley, oregano, basil, and garlic. With a chef’s knife, finely mince all of the ingredients. Pour about a tablespoon of olive oil over the minced herbs and mushrooms. Continue to mince the pesto until it is a paste like consistency. Transfer it to a bowl, add the rest of the olive oil, stir well, and season with salt to taste. Alternatively, you can place all of the pesto ingredients in a food processor or blender and pulse until well blended. 
5. Once the spaghetti has cooked through, drain it of excess water. Immediately add the pasta to the pan that the mushrooms were cooked in. Add the reserved cooked mushroom slices and the pesto to the spaghetti and toss so the pesto coats the pasta. Allow it to cook, over medium high heat, 2-3 minutes more.
6. Serve immediately or allow it to cool down and refrigerate for later! Keep leftover pesto in the refrigerator and use within a week. 

Have a Fun meal!