Avocado-Spinach Pesto Pasta with Sautéed Mushrooms

For the Mushrooms
    1 tablespoon olive oil
    8 ounces baby bella mushrooms, stemmed and thickly sliced

For the Avocado-Spinach Pesto
    1 avocado, halved, pitted, and peeled
    3 cups baby spinach
    1 tablespoons raw almonds
    2 garlic cloves
    1 lime, halved
    1/4 to 1/2 teaspoon sea salt (I use 1/4 + 1/8 teaspoon)
    Red pepper flakes, to taste

For Pasta
    4 large zucchini (spiralized) or 8 ounces brown rice fusilli or penne

To Make the Mushrooms
    Add the olive oil to a large skillet over medium-high heat. Add in the mushrooms and saute for 8-12 minutes, stirring infrequently to allow the mushrooms to turn golden-brown. Remove from stove and set aside.

To Make the Avocado-Spinach Pesto
    Add the flesh of the avocado, spinach, almonds, garlic, juice of the lime, sea salt, and chili flakes to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.

To Assemble
    If you opt for zucchini noodles, you can serve them raw or cooked. If you want to cook them, simply add them to a large skillet over medium heat, and cook for 5-6 minutes, stirring frequently.
    Add your zucchini noodles or brown rice pasta to a large bowl. Top with desired amount of pesto (I usually have about 1/4 cup of leftover pesto), toss to coat, and divide between plates.
    Top with mushrooms and a sprinkle of sea salt.