Directions

1. To make the pesto, combine all ingredients in a blender and process until it forms a paste.

2. Bring a pot of water to a boil, add a few pinches of salt and cook your pasta for 10-12 minutes or according to package directions until it has the slightest bit of firmness. While draining, reserve 1 cup of pasta water.

3. Drizzle one tablespoon of olive oil into a pan and saute your mushrooms on medium heat for 5 minutes or until golden; season with salt and pepper.

4. Place almond milk in a small pot and turn heat to medium; let almond milk simmer and reduce by half then turn to low heat (3-4 minutes) and stir in your pesto paste.

5. In bowl, combine your pasta and 3/4 of your Creamy Pesto Sauce and mix through before dishing out into individual bowls. Top with mushrooms and remaining sauce, and of course a drizzle of Olive Oil.