Sunflower Pesto Pasta with Grilled Portobello



1 package of noodles, any preference
1 cup of sunflower seeds
1 package of basil, about 20 leaves
2-3 oz. of extra virgin olive oil
1 oz. nutritional yeast
4 cloves of garlic, roasted or raw
4 large, portobello mushrooms
1 Roma tomato
½ oz. hemp hearts
1 package of baby broccoli 

Sea Salt and pepper to taste. 



Start by making the pesto. The first step is to soak you sunflower seeds, this can be done either overnight [enough water to cover the seeds and then some] or in boiling water for 1 hour [simply boil water and then soak the seeds in a large bowl covered in the water for 60 - 90 minutes.] When seeds are ready you'll first want to strain most of the water out if there is any excess. It's okay if there's still a bit at the bottom. Add these to a food processor or blender with the basil, olive oil, nutritional yeast and garlic. Blend until "paste-like" but avoid over-blending into something that might resemble like creamy hummus. I often need to remove the lid and spatula the seeds and basil mixture back towards the blade. Feel free to add more oil if you feel it's too chunky or grainy. When pesto is ready, simply cover with a lid or some form of wrap and put it in the refrigerator. 

Next, get a pot of water boiling with salt and a little drizzle of oil. When water is at a rolling boil, add noodles. Depending on what noodles you are using, you may want to double-check the package instructions.

We used  Banza  shell-noodles.

We used Banza shell-noodles.

While you're noodles are cooking, get a large sauté pan going with some oil. Wash all the veg and dry them as best you can. Mushrooms cook much better when they are dry as opposed to wet and soggy. Add the mushrooms, whole into the pan. Chop the broccoli into small florets. Flip the mushrooms and add the broccoli. Cook about 10 minutes or until the mushrooms are browned and the broccoli is sweating and starting to limp. As this is cooking you'll want to tend you're pasta. 

Strain the pasta, give it a very quick rinse and add back to the pot on medium heat. Add a little olive oil, followed by a fat scoop of the pesto. Coat the pasta in pesto as it heats up. Add the broccoli. When ready, serve a large portion in a dish. 

Remove the mushrooms from the pan and slice. Now grill off some sections of tomato, only about 1 minute in the residual heat from the pan. Add on top with mushrooms and hemp hearts.

A hearty, classic Italian dish, VEGANIZED.

Cue the table-side accordion!