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I absolutely love the taste of pesto, especially when it's been made fresh. And there are endless varieties of pasta available today, which makes fixing it even more fun.
Ingredients:
8 oz of dried pasta (I use half white and half wheat or corn). Cook pasta according to package directions until al dente. Drain.
1 large sweet onion, sliced
1 pound raw mushrooms, sliced
2 cups sliced celery (or other vegetable as desired)
1 Tbsp mock Chicken seasoning
2 cups rice milk (or more as needed)
1 or 2 packages dried organic pesto mix (I use this to reduce amount of fat)
1/2 tsp garlic powder
Salt and pepper to taste
Preparation:
Place large frying pan over medium heat. Spray or rub with olive oil. Cook sliced onions and sliced celery until soft and clear. Add 2 cups of rice milk, mock chicken seasoning, and pesto mix to onions and celery. Simmer slowly.
Place a small frying pan over medium heat. Spray or rub with olive oil. Add sliced mushrooms, garlic powder, salt, and pepper to taste. Cook and stir mushrooms until dry. Add to mixutre in large frying pan. Add additional rice milk if needed to desired consistency.
Add drained pasta.
Mix lightly.
Serve with salad and enjoy.
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Taylor's Recipes 
