I have been experimenting with different types of dairy free pestos, and realised how well mushrooms and pesto go together. I'd forgotten how much I love mushrooms and hadn't eaten them in about a year, until a week or so ago and have consequently eaten this dish nearly every day since. This combination makes for a really quick meal; it takes no more than 5 minutes... perfect for a meat free Monday or when you can't be bothered to cook.
1tbsp pine nuts
1tbsp dairy free pesto
3 handfuls chestnut mushrooms, quartered
2 handfuls spinach
Zest ½ lemon
Himalayan salt & cracked black pepper
Heat a frying pan over a medium to high heat. Add the pine nuts and dry toast until golden brown, tossing or stirring regularly to avoid burning. Remove and set aside in a dish.
Drizzle a little olive oil into the pan and add the pesto, stirring to combine and loosen (you may not need to use olive oil if your pesto is fairly loose).
Add the mushrooms and sauté for a minute or so. Add the spinach and wilt.
Transfer to a serving dish and top with the toasted pine nuts, lemon zest, salt and pepper.
NB: The pesto used in this recipe is based on my dairy free pesto recipe and contains walnuts and sunflower seeds in equal parts and parsley and basil in equal parts - the rest is as per the recipe.