My favorite pasta dish uses capellini and my own recipe for pesto. I prefer Vegan Pesto from Trader Joe's, but any good quality pesto sauce can do.


  • 16 ounces of Capellini pasta noodles.

chef cartoon 1Sauce

  • 16 ounces pesto sauce
  • 3 medium white onions, sliced thin
  • 8 ounces white mushcrooms
  • ½ cup raw walnuts, chopped
  • ½ cup almond milk
  • ½ tsp salt (½ tsp "No Salt")
  • ½ tsp ground pepper
  • 1 Tbsp Italian seasoning
  • 1½ tsp garlic powder (or 3 cloves) 
  • 1 tsp onion powder 


Place pesto sauce in a large sauce pan. Add almond milk, salt, and pepper. Turn heat on low to start heating it through. 

Place sliced onions in a large saucepan over medium heat. Sprinkle with ½ tsp garlic powder and 1 Tbsp Italian Seasoning.  Stir periodially until soft.  Add to pesto sauce.

Place sliced mushrooms in a frying pan over medium heat. Sprinkle 1 tsp of the onion powder and 1 tsp garlic powder over them. Stir and cook until dry and brown. Add to pesto sauce.

Place 2 quarts of water in a large sauce pan and bring to a boil. Add 16 ounces of Capellni (I break it in half).  As soon as water boils again, time for 4 minutes only. Drain, rinse with cold water, and return to the sauce pan.

Pour heated pesto sauce over the pasta and stir to mix.


Use tongs to serve onto plates. Serves six.

I serve with a salad that has greens, grated carrot, diced cucumber, and cherry tomatoes.

Divide into four portions (depending on desired portion size) and mound onto dinner plates.