A common theme: pesto and mushrooms

A good pesto is an absolute must in my vegan culinary repertoire. It has so many applications: accompany pasta, use as a spread, and even a dip. It can provide both depth and brightness to a dish, depending on ingredients. Today's pesto was paired with roasted mushrooms and linguine. Honestly, it's a common theme of mine, but it works every time.

Linguine with basil-edamame pesto and roasted mushrooms

The pesto was made by blending wild arugula, organic edamame, fresh basil, garlic, onions, roasted cashews and pumpkin seeds, fresh lemon juice, and extra-virgin olive oil. The nuts and seeds added a denseness to the pesto as well as nutritional goodness. Tossed with the linguine was a duo of thyme roasted crimini mushrooms and oyster mushrooms.