Easy Gluten Free (or not…) Pesto Pasta

Ingredients

1 package gluten free angel hair pasta

Water

 4 baby portabello caps, chopped and rinsed

1 small shallot

1 tbs coconut oil

2 cups cherry tomatoes, chopped in half

1 tbs pine nuts

Fresh basil-cut in strips (optional)

 

Sauce:

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!

 

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