Vegan Basil Pesto Linguine Pasta

Vegan Basil Pesto Linguini Pasta

I am not a full vegan. However, I do eat a pretty clean diet with almost no dairy and only 20% meat. I live by a 80%/20% rule because of what my doctor said I need to eat for my body and blood type. Though other people have their own reason for their dietary restrictions, I love vegan recipes and gravitate toward them for most meals.

I recently experimented with an alkaline diet to reduce the acidity I was consuming. Most of the food consisted of vegan food. All of which I really liked. Since I have to avoid a list of foods on an alkaline diet, including wheat, I made the switch to chickpea pasta. Wow, it is delicious! I use Banza which cooks quickly. This is not only an easy recipe, but it only takes 15-20 mins to prepare and serve.

I started studying the food I was consuming due to the health issues surrounding my diet. I was skeptical how anyone could live without gluten, dairy and meat before I tried it. Now I’ve removed almost all of the those things from diet. Though I changed my diet to be healthy and feel my best, I no longer suffer from the foods that were causing me problems like heartburn, acid reflux and anxiety.

For all you non-vegans, you can swap the chickpea linguine and vegan parmesan and add meat. This recipe works for just about everyone. Try my simple recipe and leave me a comment below and let me know how yours turns out. Happy cooking!


1 lb. Banza Liguine pasta
1 small clove garlic
1 tsp. lemon zest 
1 lemon squeezed
4 oz. basil (about 4 cups)
2 tbsp. grated Violife Parmesan
3 tbsp. olive oil
16 oz maitake, oyster, crimini, and/or shiitake
Kosher salt and pepper



  1. Cook the pasta according to Banza package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.
  2. Meanwhile, in a food processor, pulse the garlic, lemon zest and squeezed lemon until finely chopped. Add the basil and parmesan, 2 Tbsp oil and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary.
  3. Heat the remaining Tbsp oil in a large skillet over medium-high heat. Season the mushrooms with 1/4 tsp salt and cook for 2-3 minutes. Toss mushroom and cook until browned.
  4. Add the pesto to the mushrooms and toss to combine (you can also mix mushrooms with pasta and pour over the top). Toss with the pasta, adding some of the reserved cooking water if the pasta seems dry.
  5. Garnish with basil, parmesan, kosher salt and pepper.
  6. Enjoy!

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