A light and bright vegan pasta dish topped with sautéed portobello mushrooms. This recipe uses gluten-free brown rice noodles and is perfect for satisfying carb cravings while accommodating various food allergies.
1: Prepare the gluten free brown rice noodles according to package instructions.
2: Slice the portobello mushrooms and set them aside.
3: In a pan, heat the vegan butter (if using) and sauté the mushrooms until tender.
4: For the marinade, mix together olive oil, Coco aminos, balsamic vinaigrette, dijon mustard, dried herbs, salt, and black pepper.
5: Coat the sliced portobello mushrooms in the marinade and let them sit for a few minutes.
6: For the pesto, blend spinach, basil, dill, parsley, garlic, hemp seeds, plant milk, lemons, salt, and black pepper until smooth.
7: Serve the noodles topped with pesto and the sautéed portobello mushrooms.
