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.

Ingredients

• 16 ounces of Capellini pasta noodles.

Sauce

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

Preparation

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 non-stick frying pan 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 nonstick frying pan over medium heat. Sprinkle 1 tsp tonion powder and 1 tsp garlic powder over them. Stir and cook until dry. Add to pesto sauce.

Place 2 quarts of water in a large sauce pan and bring to a rolling boil. Add 16 ounces of Capellni (I break it in half).  As soon as water boils again, time for 3 minutes only. Drain and return to the sauce pan.

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

Serving

Spoon into pasta bowls. Serves six to eight depending on what else you are serving..

I serve with a salad that has greens, grated carrot, diced cucumber, and cherry tomatoes. I also like sourdough garlic bread, prepared with a spray of olive oil and sprinkled with ground garlic powder.

Enjoy.