I love eating a rich, creamy and warm dish. And this vegan creamy mushroom pesto hit the spot just right.
As I really try to avoid dairy whenever I can, I found other alternatives that are equally delicious and much healthier.
When I first started experimenting cooking without dairy products, it was amazing to find things that we sometimes ignore in our kitchen that can be great substitutes, like (believe it or not) beans…
I love how this dish turns out so creamy and light at the same time. Really worth a try.
- 1 cup of couscous
- Small pinch of salt
- 1 clove of garlic
- Vegan Pesto:
- 2 tbsp of olive oil
- Half a bunch of basil
- ½ cup of walnuts
- ½ lemon
- 2 tbsp of extra virgin olive oil
- ½ Spanish onion
- 1 can of Cannellini beans
- 3-4 Portobello mushrooms
- Salt & Pepper to taste
- For the couscous: Heat up water and add to the couscous together with the garlic and a pinch of salt. Cover and let it rest for 1-2 minutes.
- For the Pesto: In a mortar and pestle, grind the walnuts. Add the basil and all other ingredients till it forms a paste and set aside.
- For the sauce, heat up a pan and add the olive oil.
- Add the onion and cook it for 1 minute or until translucid.
- Add the chopped Portobello mushrooms and cook until softened.
- Add the cannellini beans but keep the water, mix through and add the pesto paste.
- Once it is all combined and cooked through, add the cannellini beans water a little at a time to help thicken up the sauce.
- Season with salt and pepper if desired.
- When the couscous is ready, fluff it with a fork and serve it with the sauce.