200 g brown rice pasta
100 g shiitake mushrooms
1/2 cup olive oil
1 tbsp lemon juice
4 garlic cloves
1 cup basil
1 cup parsley
1/4 cup walnuts
1 tbsp hemp seeds
1 tsp jalapeño (optional)
salt and black pepper
oil for frying
Start by making the pesto and you can just as well do that earlier in the day or even the day before.
Peel the garlic and put two cloves in the blender. Set aside the other two cloves.
Squeeze the lemon for juice and add in one tbsp. Walnuts, hempseed and jalapeño come next and pulse until it’s well chopped. Add basil and hempseed and pulse until combined. With the blender running add in the oil slowly and pulse till combined. Season with salt and black pepper to taste.
In a large pot, bring water to boil, add a bit of salt and then the brown rice pasta. Cook according to package directions, normally about 10 minutes. If you prefer you can use other types of gluten-free pasta, like green pea pasta, quinoa pasta, chickpea pasta or lentil pasta instead.
Whilst the pasta is cooking heat oil on a skillet and chop finely the two garlic cloves you’d set aside.
Fry the shiitake mushrooms in the oil and add the garlic just before they’re ready. If garlic is fried too long it gets bitter. Season with salt and black pepper.
Drain the water from the pasta in a colander and then put it in a big boil. Toss with some of the pesto.
Put the pasta on dinner plates and arrange the fried shiitake mushrooms on top. Finally add a bit more pesto and decorate with herbs if you like.
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