Skinny Pasta in Pesto Sauce

The recipe for skinny pasta in pesto sauce provides a light and healthy alternative to the classic Italian dish and the important twist is the possibility to enjoy it as a low-carb, gluten-free and kosher dish. The combination of the skinny pasta noodles with the refreshing green pesto sauce creates a delicious and satisfying meal.

Ingredients
200g of skinny pasta noodles in the form of noodles
100g of fresh basil leaves
50g of pine nuts
50g of grated parmesan cheese (for a fur dish or for those who are sensitive to lactose - replace with soy-based cheese)
2 garlic cloves
40 ml extra virgin olive oil
Salt and pepper to taste
100g of champignon mushrooms

Method

• Wash the skinny pasta noodles under cold water for about 2 minutes.
• Drain the noodles well and set them aside.
• Roast the pine nuts in a dry pan over medium heat for a few minutes until they are golden and fragrant.
• Wash and dry the basil leaves.
• Grate the parmesan cheese (or soy-based cheese) with a fine grater.
• Clean and slice the champignon mushrooms into thin pieces.
• Process the basil leaves, crushed garlic cloves, roasted pine nuts, grated Parmesan cheese (or soy-based cheese) and extra virgin olive oil in a food processor. Stir the mixture until a smooth and creamy pesto sauce is formed.
• In a large pan, add a tablespoon of olive oil and sauté the sliced ​​mushrooms for 5 minutes until lightly browned.
• Add the skinny pasta noodles to the pan and mix them with the mushrooms until a uniform mixture is obtained.
• Pour the pesto sauce over the mixture of the skinny pasta noodles and the mushrooms and mix until the sauce covers the whole mixture evenly.
• Cook for another 2-3 minutes until heated through.
• Season with salt and pepper to taste.
• Serve hot and enjoy.