Stuffed Mushrooms and Pesto Pasta

Mushrooms are not usually seen in pesto pasta, but this time I decided to do something in order to make mushrooms more compatible with a pesto pasta. These stuffed mushrooms are a great appetizer by themself or can be used in a pesto pasta like this one. I added some extra bits in there for a subtle taste mix and it turned out great. I cannot vouch enough for how tasty it really was.

Time to cook: 20 Minutes

Vegan, Gluten Free

Meal type: Dinner


  • 100g of Penne Pasta
  • 2 Tbsps of Basil Pesto
  • A handful of Fresh Basil
  • 50 ml of Coconut milk
  • 6 Mushrooms
  • 1/2 of an Avocado
  • 1 Onion
  • 30g of Sunflower seeds
  • A pinch of Salt
  • A pinch of Pepper
  • 1 Tsp of Garlic granules
  • 1 Tsp of Chilli flakes
  • A drizzle of Oil
  • 1 Tbsp of Lemon Juice


To make the mushrooms:

  1. Take some mushrooms, peel the skin.
  2. Season the mushrooms with, salt,pepper, garlic granules and chilli flakes.
  3. Drizzle some oil into a pan, add in the mushrooms. Cook until done, flip the mushrooms after some time to cook them evenly.
  4. Make some guacamole; mash up the avocado, dice the onion, sprinkle salt, pepper, chilli flakes and squeeze some lemon juice. Mix it all together.
  5. Once the mushrooms have cooked, stuff them with the guacamole.
  6. Enjoy.

To make the pesto pasta:

  1. Boil the penne pasta, add in salt to the water, save the salt water.
  2. Once the pasta is done, add in the pasta water, basil pesto and coconut milk. Stir until it has been mixed, put it back onto some heat.
  3. Season the pesto pasta with some salt and pepper.
  4. Serve the pesto pasta with some sunflower seeds and fresh basil.
  5. Pair with the stuffed mushrooms.
  6. Enjoy.