2 - 4 shiitake mushrooms sliced, seasoned and sautéed
Instructions
Pesto
Add to small food processor the spinach, basil, garlic, pine nuts, lemon juice, lemon zest, nutritional yeast, salt, pepper and EVOO.
Grind all ingredients in food processor until you've reached desired consistency for your pesto sauce. The "mode" may vary depending on your food processor.
Noodles
Rinse, separate and cut your noodles if you prefer a shorter length.
Prepare your noodles after you've made your pesto sauce if you prefer them warm. In a sauce pan, add about ½ - 1 tsp EVOO and cook your noodles gently on medium-low heat in covered sauce pan for about 10 minutes (check and toss your noodles intermittently; spray or sprinkle water as needed). You can also skip the EVOO and just spray or sprinkle water on noodles as you heat them in pan or just soak in warm water. Heating the noodles will make them softer with a light crisp.
Toppings
Chop your pine nuts and/or use whole nuts.
Chop sun-dried tomatoes with a knife or in a small food processor.
Slice, lightly season and sauté mushrooms in small pan for about 5 mins.
Assembly
Add pesto to noodles and gently mix. I recommend using tongs to mix pesto into the noodles.
Serve in plates or bowls, garnish with toppings and enjoy your dish!
Notes
If you have any leftovers, refrigerate and it should be good for about 3 days. Serve it cold or heated. The noodles should get progressively softer and thinner after the 1st day, resembling rice noodles.
Recipe by True Forage at https://trueforage.com/kelp-noodles-spinach-basil-vegan-pesto/