1 package gluten free angel hair pasta
1 small shallot
1 tbs coconut oil
2 cups cherry tomatoes, chopped in half
1 tbs pine nuts
Fresh basil-cut in strips (optional)
1 tbs pesto paste
2 tbs olive oil
salt, to taste
Cook pasta according to directions on box. Drain in colander and rinse with cold water under cool to touch.
Heat coconut oil in pan until melted. Add shallot and cook until transparent. Add mushrooms and cook until done (about 5 minutes). Set aside.
Mix sauce ingredients well using a whisk. Adjust ratios to taste.
Mix all ingredients together in a large pot. Add cherry tomatoes and fresh basil to top. Serve and enjoy!