Mushroom Pesto Pasta (Print Version)

Sautéed mushrooms in creamy basil pesto sauce with pasta. A rich, comforting Italian dish ready in 30 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fettuccine pasta
02 - Salt for pasta water

→ Mushrooms

03 - 14 oz cremini or button mushrooms, sliced
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon unsalted butter

→ Pesto Sauce

07 - 3.5 oz basil pesto
08 - ½ cup heavy cream
09 - ¼ cup grated Parmesan cheese
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil leaves
12 - Extra grated Parmesan cheese

# Recipe Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 6 to 7 minutes until golden and tender. Add minced garlic and cook for 1 minute until fragrant.
03 - Lower the heat. Stir in the pesto and heavy cream, mixing until combined. Add grated Parmesan and stir until the sauce is smooth.
04 - Toss the cooked pasta into the skillet, adding reserved pasta water a little at a time until you reach a creamy consistency. Season with salt and black pepper to taste.
05 - Transfer to serving plates and garnish with fresh basil and extra Parmesan cheese. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It delivers restaurant quality flavor in under half an hour, using ingredients you probably already have.
  • The creaminess coats every piece of pasta without feeling heavy, and the earthy mushrooms balance the bright pesto perfectly.
  • Its endlessly adaptable, you can toss in greens, swap the pasta shape, or make it vegan without losing any of the magic.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is what helps the sauce cling instead of separating or feeling oily.
  • Sauté the mushrooms without crowding the pan, if they steam instead of brown, they'll release too much water and turn rubbery instead of golden.
  • Add the garlic at the end of the mushroom sauté, not the beginning, or it will burn and taste bitter before the mushrooms are done.
03 -
  • Use the best pesto you can find or make, it's the star here and a high quality one with fresh basil and good olive oil makes all the difference.
  • If you want a vegan version, swap in coconut cream or cashew cream, use a nut free vegan pesto, and sprinkle nutritional yeast instead of Parmesan.
  • For extra depth, deglaze the pan with a splash of white wine after sautéing the mushrooms and let it reduce before adding the pesto and cream.
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