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Tagliatelle Pasta with Sautéed Mushrooms and Wakame Pesto

Chef Maylin Chávez, Blue Evolution

Tagliatelle Pasta with Sautéed Mushrooms and Wakame Pesto on a plate

This vibrant Pesto offers a hint of the ocean flavor from the Wakame and is a great recipe not only for pasta, but for toasts and delicious veggies.

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Ingredients

For the Wakame Pesto

  • 2 cups fresh basil leaves, no stems, plus a few extra for garnish
  • 2 cups Blue Evolution Wakame (thawed, rinsed, drained, and chopped)
  • ½ cup avocado oil
  • 2 Tbsp pumpkin seeds
  • ½ cup of Violife Vegan Parmesan Cheese
  • 1 Tbsp rice vinegar
  • 2 garlic cloves, roasted
  • 1 tsp sea salt

For the Pasta:

  • 1 pound tagliatelle, cooked al dente
  • 2 cups Blue Evolution Kombu (thawed, rinsed, drained, and chopped)
  • 1 large shallot, thinly sliced
  • 3 garlic cloves, thinly sliced
  • ½ cup good extra-virgin olive oil
  • ¼ cup sherry vinegar
  • 3 cups rough chopped assortment of mushrooms; shiitakes, golden thread, shimeji, chanterelle, oyster mushrooms
  • Sea salt to taste

This vibrant Pesto offers a hint of the ocean flavor from the Wakame and is a great recipe not only for pasta, but for toasts and delicious veggies.

Method

For the Wakame Pesto:

    1. In a food processor, combine basil leaves, wakame, pumpkin seeds, and garlic. Process the mixture until it becomes finely minced.
    2. While the machine is running, slowly drizzle in the oil and continue processing until the mixture becomes smooth.
    3. Next, add the rice vinegar and “cheese” and briefly process, just enough to combine everything together. You can store the mixture in the refrigerator or freezer for later use.

For the Pasta:

    1. Heat 2 tablespoons of oil in a Dutch oven or large pot over medium-high heat.
    2. Add the shallots and garlic and cook until they become translucent and fragrant.
    3. Add the mushrooms and cook until they become slightly golden and crispy, which should take about 3 minutes. Give the mushrooms a toss and continue cooking.
    4. Add the kombu and toss everything together until well combined.
    5. Drizzle the sherry vinegar over the mixture and season with salt.
    6. To serve, toss the pesto with your pasta and garnish with sautéed mushrooms. Add a sprinkle of fresh basil for extra flavor.

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