4ouncesof linguine or spaghetti (regular wheat or gluten-free)
2-3Tablespoonsof vegetable broth (or water)
2cloves fresh garlic
1/2cupof raw sunflower seeds
2Tablespoonsof olive oil
1cupof fresh basil leaves
1Tablespoonof lemon juice
1/2teaspoonof black pepper
2Tablespoonsof balsamic vinegar
Preheat oven to 425 degrees, lightly oil baking sheet or line with parchment paper. Bring medium pot of water to boil for pasta, add pasta with a splash of oil and cook until al dente, rinse and set aside.
Heat a skillet with 1 Tbsp of neutral oil (like grape seed, avocado, or canola) and add finely chopped onion and chopped mushroom stems. Saute on medium heat for 3-4 minutes until fragrant.
In a food processor combine garlic cloves, sunflower seeds, olive oil, basil, sea salt, sugar, pepper, and lemon juice. Process until creamy.
Stir pesto and vegetable broth into mushrooms and onions, transfer to a small bowl.
Rub each mushroom cap with a bit of olive oil and set on baking sheet. Carefully wind 3-4 strands of cooked pasta around two fingers into a small coil and place inside each cap. Fill cap with pesto and drizzle with balsamic vinegar.
Bake for 15-20 minutes, until mushrooms are tender and tops have begun to crisp up. Enjoy!