Cashew Basil Avocado Pasta with Sautéed Mushrooms

1. Cook Banza pasta according to package directions. Once cooked, toss with a splash of avocado oil and mix with greens.
2. In a separate pan, sauté mushrooms with avocado oil, salt, and pepper until tender.
3. For the cashew basil avocado sauce, combine 1 cup fresh basil, 1/2 avocado, 1/3 cup raw cashews, 1/3 cup extra virgin olive oil, salt, and pepper in a blender. Blend until smooth.
4. Combine the cooked pasta and greens mixture with the sautéed mushrooms.
5. Drizzle the cashew basil avocado sauce generously over the pasta and mushroom mixture.
6. Top with crushed red pepper flakes to taste and serve.