Step 1

Make the pesto or prepare this ahead of time. You'll need one batch of my homemade pesto (or 3/4 cup of your own favorite vegan pesto).

Step 2

Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.

Step 3

Meanwhile, make the buttermilk: Add milk and vinegar to a small bowl or jar. Stir and set aside for a few minutes. It should slightly curdle.

Step 4

Prepare veggies: Slice mushrooms, mince garlic, and chop tomatoes.

Step 5

In a large pan over medium-high heat, sauté mushrooms for 5-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 6

When mushrooms are softened, add garlic. Stir and sauté 1 minute.

Step 7

Add tomato and buttermilk mixture. Stir and cook 3-4 minutes.

Step 8

Decrease heat to low. Add pasta (cooked & drained) and pesto. I use the full batch of pesto for extra-bold flavor, but add less if preferred.

Step 9

Stir well to combine and heat for 2-3 minutes. Salt and pepper to taste. Serve with vegan parmesan if desired.