Green chilli linguini

This is a dish I made up after trying something similar at Santa Fe, a chain restaurant. I have tried twice to get them to tell me what is vegan on the menu, but they have ignored me both times, so I made this up myself.

First I smoke portabello mushrooms and green chillis in the smoker. Then I make a paste by blending lots of coriander, the green chillis, garlic, salt and olive oil, until it looks like a pesto. Toast some pine nuts, and cook the linguini. Stir the pesto into the linguini and mix well. Add a large handful of baby spinach and the sliced mushrooms, then divide between 2 dishes, and sprinkle with chopped sun dried tomatoes and the pine nuts. We like it hot but you can vary the heat as you like.