Mushroom Pesto Pasta

My sister once showed up unannounced on a Tuesday night, exhausted from work and craving something that felt like a hug. I had mushrooms wilting in the fridge, a tub of pesto I'd opened two days prior, and pasta in the cupboard. What started as pantry improvisation turned into one of those effortless dishes that tastes like you spent hours on it. She sat at the counter, wine in hand, while the kitchen filled with the smell of garlic and butter mingling with basil. By the time I plated it, she was already twirling her fork in the air.

I made this for a small dinner party once, doubling the recipe and plating it in a wide serving bowl with torn basil on top. One guest, a notorious pasta snob, went quiet after the first bite and then asked if I'd trained in Italy. I hadn't, but I did learn that good pesto and properly sautéed mushrooms can make anyone feel like a chef. That night, we finished two bottles of wine and every last noodle.

Ingredients

• Penne or fettuccine (350 g): Penne catches the creamy sauce in its ridges, while fettuccine gives you those luxurious twirls, either works beautifully as long as you cook it just until al dente.
• Cremini or button mushrooms (400 g): Cremini have a deeper, earthier flavor, but buttons are mild and sweet, slice them evenly so they cook at the same rate and get that golden caramelization.
• Olive oil (2 tbsp) and unsalted butter (1 tbsp): The combination gives you flavor and prevents burning, butter adds richness while olive oil keeps things from getting too heavy.
• Garlic (2 cloves, minced): Fresh garlic is non negotiable here, it blooms in the butter and perfumes the whole dish, but watch it closely so it doesn't turn bitter.
• Basil pesto (100 g): Whether you make it yourself or buy a quality jar, pesto is the heart of this dish, look for one with good olive oil and real Parmesan for the best flavor.
• Heavy cream (120 ml): This mellows the pesto and creates that silky sauce that clings to every strand, you can use half and half in a pinch, but cream gives the best texture.
• Grated Parmesan (30 g plus extra for garnish): Freshly grated melts smoothly into the sauce and adds a nutty, salty finish, pre grated doesn't melt the same way, so grate it yourself if you can.
• Salt and black pepper: Taste as you go, the pesto and Parmesan are already salty, so go light at first and adjust once everything is combined.
• Fresh basil leaves for garnish: A handful of torn basil on top adds a pop of color and a fresh herbal note that makes the dish feel complete.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a little bite, about a minute less than the package says. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting the sauce later.

Sauté the Mushrooms:

Heat olive oil and butter in a large skillet over medium heat until the butter stops foaming, then add the sliced mushrooms in a single layer if possible. Let them sit undisturbed for a few minutes so they brown beautifully, then stir and cook until they're golden and tender, about six to seven minutes total, toss in the garlic for the last minute.

Make the Creamy Pesto Sauce:

Lower the heat and stir in the pesto and heavy cream, mixing gently until everything is combined and warmed through. Add the grated Parmesan and keep stirring until the sauce is smooth and glossy, this should only take a minute or two.

Toss the Pasta:

Add the drained pasta directly into the skillet and toss everything together, adding splashes of the reserved pasta water to loosen the sauce until it coats every piece. Season with salt and black pepper, tasting as you go, and keep tossing until the pasta looks creamy and luxurious.

Serve and Garnish:

Plate the pasta while it's still hot, then top with fresh basil leaves and a generous sprinkle of extra Parmesan. Serve immediately, because this dish is best when the sauce is still clinging and creamy.

Save

The first time I served this to my nephew, he declared it better than any pasta he'd had at a restaurant, and I watched him scrape his plate clean with a piece of bread. It became his birthday dinner request for two years running. There's something about the way the basil and mushrooms come together that feels both comforting and a little fancy, like you're treating yourself without trying too hard.

Making It Your Own

I've tossed in handfuls of baby spinach at the end, letting it wilt into the sauce, and I've stirred in chopped sun dried tomatoes for a pop of sweetness and tang. Once, I used homemade walnut pesto instead of basil, and it added an earthy richness that paired beautifully with the mushrooms. This dish is a canvas, and whatever you have on hand, fresh herbs, roasted cherry tomatoes, even a squeeze of lemon, will fit right in.

Wine and Serving Ideas

I usually pour a crisp Pinot Grigio or Sauvignon Blanc alongside this pasta, something with enough acidity to cut through the cream and complement the basil. If you prefer red, a light Chianti works surprisingly well. Serve it with a simple arugula salad dressed in lemon and olive oil, or some crusty bread to mop up every last bit of sauce.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though the sauce thickens as it cools. When reheating, add a splash of cream, milk, or even pasta water to a skillet over low heat and gently warm the pasta, stirring until it loosens up. I've found that reheating in the microwave works in a pinch, but the stovetop brings back that silky texture much better.

• Store in an airtight container and keep the garnishes separate so the basil stays fresh.
• This doesn't freeze well because cream based sauces can separate when thawed, so plan to enjoy it within a few days.
• If you're meal prepping, cook the mushrooms and sauce ahead, then toss with freshly boiled pasta just before serving.

Save

This pasta has gotten me out of more weeknight dinner dilemmas than I can count, and it never fails to make whoever I'm feeding feel a little spoiled. Give it a try the next time you need something quick, comforting, and just a touch impressive.

Recipe FAQs

→ Can I use different types of mushrooms?

Yes, cremini and button mushrooms work best, but you can substitute with portobello, shiitake, or oyster mushrooms. Adjust cooking time based on mushroom size—larger varieties may need 8–10 minutes.

→ How do I make this vegan?

Replace heavy cream with unsweetened oat or cashew cream, use vegan pesto, substitute butter with olive oil, and top with nutritional yeast instead of Parmesan cheese for a satisfying dairy-free version.

→ What pasta shape works best?

Penne and fettuccine are ideal as suggested, but rigatoni, tagliatelle, or linguine also work well. Choose shapes that capture the creamy sauce effectively.

→ Can I prepare this ahead of time?

Cook pasta and mushrooms separately in advance, then reheat gently and combine just before serving with the pesto cream sauce to maintain the best texture and flavor.

→ What wines pair well with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy pesto and earthy mushrooms beautifully.

→ How do I fix a sauce that's too thick?

Add reserved pasta water one tablespoon at a time while stirring until you reach the desired creamy consistency. The starch in pasta water naturally thickens the sauce.