A savory twist on a traditional pesto sauce makes a crisp white wine an easy choice with this dish
Savvy match: This mushroom and sausage pasta recipe features a bright, fresh, and savory twist on a traditional pesto sauce that will pair well with dry, crisp, grassy white wines like Sauvignon Blanc and mirrors their sometimes tart citrus flavors with a hint of lemon.
BTW: I realize that a vegetarian recipe with the word “sausage” doesn’t sound very vegetarian, but the idea is to use your favorite plant-based sausage. Meat eaters … you be you. This recipe is mostly veg, and honestly, this would probably work just as well with no sausage of any kind since the mushrooms take on a chewy, meaty quality of their own.
The kale pesto featured with this mushroom and sausage pasta is quite excellent made vegan. However, this sauce relies on at least one hippie-dippy ingredient: nutritional yeast, which is increasingly easy to find at many groceries, occasionally in the “health food” section. Can’t score the yeast and don’t care to go vegan? Sub with ¼ cup of freshly grated parmesan, Romano, pecorino, or any hard-aged cheese of that variety (but please run in terror at the sight of the canned, powdered stuff, you deserve better)!
P.S. I use walnuts in this pesto, but if you’ve got the Benjamin’s to pop for pine-nuts instead, then live your best life and toss those babies in the food processor. This pesto is also relatively low on oil, but high on raw garlic, which depending on your taste, might be a bit too intense for some palettes. Feel free to swap with about 3X more of roasted garlic instead, which adds a deep, mellow flavor (but won’t be as effective in warding off vampires).