We got some awesome baby portabella mushrooms in our latest CSA box and I had a bit of kale pesto (made with pecans this time) leftover and a fresh, delicious red onion, also from the CSA box. So, of course, I am making this yummy-sounding Portabello Pesto Pasta. I drooled a little just thinking about it.
Portabella Pesto Pasta
Heat oil over medium heat. Brown onions for about 15 minutes. Add garlic and baby portabellas.
Reduce heat to low and simmer for about 10 minutes. Top with Parmesan substitute, if desired.
Fold in pesto and pasta. Heat through for about 3 to 5 minutes.
Holy moly. Yum. My husband and I absolutely adored this pasta. Bug put lots of "shaky cheese" on top and spun it around for a while. But I think that had more to do with the plateful of cheese and crackers she wolfed down the hour before that. The flavor of the red onions and bellas with the pesto was so rich and flavorful. Love it.
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