1. Preheat the oven to 350 degrees Fahrenheit.
2. Slice the mushrooms, toss them with 1 Tbsp. olive oil, and spread them out on a large baking sheet alongside the walnuts. Salt and pepper the mushrooms.
3. Place the baking sheet in the oven for 8-10 minutes, until walnuts are fragrant and golden; watch them carefully towards the end, as they can burn.
4. Remove the walnuts when ready, and leave the mushrooms to roast for an additional 8-10 minutes, stirring occasionally.

To make the pesto

1. Using a food processor or high speed blender, combine the toasted walnuts, sun dried tomatoes, basil, garlic, spices, and salt until smooth. Add an additional 1-2 tsp of olive oil to taste/to reach desired consistency. (If you’re using pesto with traditional pasta, you may need a bit more)

For the Pasta

1. Cut the ends off each zucchini, and attach the zucchini to the spiked handle of your spiralizer, fitted with the small noodle blade (the one with little triangles).
2. With even pressure, spiralize all zucchinis into noodles.
3. Working in two batches, add 1 Tbsp. oil per batch to large pan with tall sides (or wok), and sauté the noodles over medium-high heat for about 10 minutes until slightly softened, stirring occasionally to keep noodles from sticking to the pan.
4. Drain for a few minutes in a colander to ensure excess moisture has been removed, and repeat with remaining batch.
5. Return the noodles to the pan and add the mushrooms, heating through. If additional juices are released, drain once more.
6. Add pesto, starting with around half of the batch, combining well, and adjust depending on sauce preferences (we generally use around 2/3 of the batch). Add salt and pepper to taste!