Super quick - you can make this recipe in about 15 minutes. A new take on pesto using the abundance of arugula on hand this season!
2 cups arugula
2 cups basil
1/2 cup walnuts
1/2 cup Nutritional Yeast
1 garlic clove
1 1/4 cup water
1 cup tomatoes, diced
1 cup mushrooms, sliced
In your Vitamix, food processor, or blender, add the garlic clove, walnuts, nutritional yeast, arugula, basil, and 1 cup water and blend until smooth.
Cook The Spaghetti
You can use whatever pasta you'd like for this. I used a rice and quinoa spaghetti.
While the spaghetti is cooking, sauté the mushrooms in about 1/4 cup of water.
Drain the pasta and toss with the pesto sauce. Add the diced tomatoes and sautéed mushrooms and toss gently.