Pesto with Mushrooms and Vegetables

Created by Alexander Weiss, Season One winner of “MasterChef Junior” on Fox

Try Alexander’s Pesto with Mushrooms and Vegetables for a refreshingly healthy pasta dish this summer. Create your own pesto sauce by blending garlic, walnuts, and your choice of grana padano, or parmigiano reggiano cheese together. Drizzle olive oil on top and season with salt and pepper. Then toss House Foods Tofu Shirataki Noodles in the completed pesto sauce. Garnish with mushrooms and your favorite toppings such as, fresh peas, shallots, asparagus and nuts.


1 Package of House Foods Tofu Shirataki Fettuccine, Spaghetti or Traditional Noodles
1 Large bunch of basil, washed (about 1 ½ cups)
3 Cloves garlic, crushed and peeled
⅓ Cup toasted walnuts`
½ Cup extra virgin olive oil
⅓ Cup grana padano cheese, or parmigiano reggiano
Salt and pepper to taste

½ Cup english fresh peas
2 Thinly sliced shallots
½ Cup blanched asparagus TIPS (blanch in boiling water for 1 min)
1 Large handful of your favorite mushroom, (chanterelle, crimini, shiitake, black trumpet, etc)
3 Tbsp olive oil, divided
⅓ Cup toasted pine nuts, salted
Salt and pepper

In a food processor or a blender, blitz the basil, garlic, walnuts, and cheese together until it is well chopped.
In a slow and steady stream, drizzle in the olive oil while blending.
Once the pesto is smooth and well blended, season with salt and pepper to your liking.
Open the package of Shirataki Noodles, drain in a colander, rinse, and boil the noodles in salted water for 3 minutes.
Drain and toss in pesto sauce.
Plate with the vegetables.
In a searing hot pan, add in 1 tbsp of the olive oil.
Heat until just starting to smoke, then add in the mushrooms and flip around w/ salt and
pepper, until well seared.
Remove from heat.
In a large pot, heat the remaining olive oil over medium heat.
Once warm, add in peas, shallots, and asparagus tips.
Season w/ salt and pepper.
Cook for 2-3 min, or until veggies are warmed in the olive oil.