For the pesto, process kale, basil, garlic, and cashews first. Then add olive oil, lemon juice, nutritional yeast, sea salt, and hemp seeds. Add more hemp seeds until you reach your desired consistency (I only added 1 tbsp).
Cook pasta to package instructions and save a little bit of pasta water.
Saute zucchini and mushroom in a little olive oil over medium heat for a few minutes until zucchini is cooked.
In a small processor, blend ¼ cup of pesto, zucchini, and avocado.
In a medium saucepan over medium heat, add ¼ cup + 2 tbsp pasta water and all the pesto. (This is so the pesto thins out and is easy to combine with the pasta.)
Reduce heat. Add pasta and mushrooms. Combine well. Serve with some avocado and dried herbs!
