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Mexican Pesto Pasta

  • 0 min
    Prep Time
  • 0 min
    Total Time
  • 1 Servings


  • 3 poblano chilepeppers
  • 2 cups fresh basil leaves
  • 1/2 yellow onion
  • 4 garliccloves
  • 1/3 peanuts
  • 1 1/2 cups Pacific Foods™ Organic Oat Original Plant-Based Beverage
  • 3/4 cup pasta water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon avocado oil
  • 4 fresh sage leaves
  • 2 sprigs of fresh oregano leaves
  • 1/4 crushed red pepperflakes
  • 1/4 teaspoon cuminseeds
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt


  • 1. Cook mushrooms however you like, I like roughly chopping them and cooking on a skillet for about 10 minutes. 2. Start by heating a saucepan (medium heat), add oil and your spices/herbs sage, oregano, chili flakes, cumin, seeds, black pepper, and sea salt. 3. Cook and stir for 3-4 minutes then set aside. 4. Then when charring your poblano peppers under a fire or on a cast iron skillet with no oil, add your onions and peanuts. Charr these until desired but the poblano peppers should be charred at least 50-60% of its body. 5. Once they are charred put them in a tightly sealed container and let them steam so the skin is easy to peel. 6. Once onions, peppers, and peanuts are charred add them into a blender. 7. Alongside the basil, garlic, nutritional yeast, Pacific Foods Oat Milk, and the oil seasoning mixture. Blend until completely smooth and set aside as you cook your pasta, but don't cook it all the way, if it says 10-12 minutes cook it for 3-4 minutes less. Save ? cup of pasta water before you strain the rest. 8. In a medium size pot, add your cooked pasta, pasta water, poblano sauce, and cook for 4-5 minutes until the sauce thickens or pasta is cooked all the way. Serve with your fav toppings and non-negotiable ingredients, lime juice. Notes -AccompanimentsLion¡¯s mane mushrooms -Chili flakes -Pasta of your choice -Limes