Avocado Spinach Pesto Pasta with Portobello Mushrooms (Vegan)

1 pound spinach fettuccine
2 large portobello mushrooms, chopped into small chunks
1 bunch basil leaves (about 2½ ounces)
1 cup spinach or arugula
1/2 cup pine nuts or walnuts
1 ripe avocados, pitted, peeled, and sliced into small chunks
2 tablespoons fresh lemon juice (about ½ lemon)
2 cloves garlic
1/4 cup olive oil
Garlic salt to taste
Black pepper to taste

In a large pot, bring water to a boil. Add spinach fettuccine and cook as directed on package.

Heat one tablespoon of olive oil over medium heat in skillet. Sauté 1 garlic clove and mushrooms in olive oil for 4 to 6 minutes, until mushrooms are cooked.

While spinach fettuccine cooks, in a food processor blend together basil, spinach, pine nuts, avocados, lemon juice, 1 clove garlic, and 2-3 tablespoons olive oil until it turns into a smooth mixture. Add garlic salt and pepper to taste.

Drain the spinach fettuccine. In a large serving bowl, immediately combine hot fettuccine, avocado spinach pesto sauce, and the sautéed portobello mushrooms. Toss together and serve immediately!

Enjoy!

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