Roasted Wild Mushrooms with Chili Oil and Vegan Pesto Cream Sauce [Vegan]

• 2 tablespoons chili oil
• 8 ounces mixed wild mushrooms*: Shiitake, King Trumpet, Maitake, and Golden Oyster Mushrooms
• 8 ounces cremini mushrooms
• 1/4 cup pine nuts (soaked in filtered water)
• 1/2 teaspoon lemon zest
• 6 tablespoons filtered water
• 3 tablespoons nutritional yeast
• 3 tablespoon basil pesto
• 1 tablespoon extra virgin olive oil
• 12 ounces pasta (or gluten-free pasta)
• 2 tablespoons fresh basil leaves

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