So here goes (all amounts are approximate).
For the pesto:
2+ cups of pre-washed spinach leaves
1/4 cup walnuts
1-2 garlic cloves minced
1 T nutritional yeast (optional - or some grated cheese like parmigiano or pecorino)
For the rest:
Pasta of your choice (we use whole wheat penne)
10+ mushrooms (we used crimini) sliced
1/2 large yellow onion or whole small one (sweet onions are good too!)
1-3 garlic cloves minced
bunch of cherry tomatoes (halved)
While cooking the pasta saute the onions, mushrooms and garlic. Add tomatoes for last minute of cooking (or add after pasta is assembled if you don't want them cooked at all).
To assemble the pesto:
Put the spinach, walnuts, garlic, yeast in the food processor - stream olive oil while blending to desired consistency.
When pasta and veggies are done - combine pasta, veggies and pesto - adjust seasonings and serve. It's good room temperature as well.
Optional - top with some roasted pine nuts