Silky linguine tossed in a vividly pink, earthy-sweet beetroot pesto brightened with basil and curry, enriched with coconut milk, and crowned with golden mushrooms, pumpkin seeds, and fresh basil.
Add the beetroot pesto ingredients (beets, olive oil, basil, pumpkin seeds, garlic, curry powder, sea salt, ground pepper) to a food processor or blender and process until smooth; set aside.
Heat a medium pan over medium heat, add 1 tbsp oil, and sear the sliced mushrooms for about 5 minutes until golden; season with salt and pepper and set aside.
Bring a large pot of water to a boil. Add the linguine and 1 tsp salt, stir, and cook according to package directions until al dente.
Drain well and return the pasta to the pot.
Add the beet pesto and coconut milk; toss to coat. Season with salt and pepper and cook over low heat for 1–2 minutes.
Transfer to a serving dish. Top with the seared mushrooms, pumpkin seeds, and basil leaves; finish with a drizzle of olive oil and freshly cracked pepper.
Optional: Add seared tempeh on top for extra protein.